Tomato, Cucumber and Feta Salad With Lemon Verbena

READY IN: 15mins
Recipe by COOKGIRl

From Slashfood. Use any type of *fresh* (heirloom) tomatoes of various colors and use quality ingredients for best flavor.

Top Review by Andi of Longmeadow

Loved this, and is so great with the beginning of summer! I used all fresh ingredients from the garden and loved the dressing! The lemon verbena on top was beautiful and delish! Made for *French Forum Herb Lemon Verbena Month* July 2010

Ingredients Nutrition

  • Salad

  • lettuce leaf (to line the platter) (optional)
  • 1 pint grape tomatoes (yellow, orange, red, etc.) or 1 pint heirloom tomato (yellow, orange, red, etc.)
  • 1 lemon cucumbers (your choice to peel) or 1 small cucumber, diced (your choice to peel)
  • 4 ounces feta cheese, cubed
  • Dressing

  • 2 tablespoons white balsamic vinegar (my addition)
  • 2 tablespoons extra virgin olive oil
  • cracked black pepper
  • Garnish

  • 10 fresh lemon verbena leaves, cut into ribbons (NOT dried!)


  1. Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
  2. Garnish with the lemon verbena leaves.
  3. Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.

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