Prep 20 mins
Cook 0 mins
The best time to make this is when the tomatoes are in season. If you love tomatoes, you will love this salad, as did my guests. This is not a complicated salad and you would think it came from a gourmet restaurant. I found this gem of a recipe in the Fine Cooking Magazine.
- 6 ounces feta cheese
- 1⁄4 cup chopped of fresh mint, plus sprigs for garnish
- 4 large ripe tomatoes, cut into 1/4 inch slices
- kosher salt or coarse salt
- 1⁄2 lb cucumber, peeled,seeded,and cut into small dice
- 1⁄2 lb cherries or 1⁄2 lb grape tomatoes, in assorted colors halved
- 1⁄2 cup kalamata olive, pitted and halved (approx. 15)
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon grated lemon, zest of
- 4 teaspoons fresh lemon juice
- fresh ground black pepper
- Crumble feta into a small bowl.
- Add chopped mint and toss; set aside.
- Season the tomato slice with salt and then arrange them, overlapping slightly, on a serving platter Sprinkle the cucumber over the tomato slices.
- Season the grape or cherry tomatoes with salt and scatter them over the cucumbers.
- Sprinkle the olives on top.
- In a small bowl, whisk together olive oil, lemon zest, and lemon juice.
- Season to taste with salt and pepper.
- Drizzle the vinaigrette over the salad.
- Scatter feta cheese over the salad, garnish with mint and serve immediately.
This is a great tasting salad and so beautiful to serve to guests. We loved addition of mint to the feta cheese. It reminded me a lot of a salad I get at a local Lebanese restaurant in the area. This is such a great find! Thank you so much, Heather.
Excellent and very easy salad that we enjoyed very much. I used basil instead of the mint (as indicated in the recipe) without any problems. I also skipped the salt to lower the sodium count. Next time I make this I will try it with the basil. Thanks Heather for another keeper salad!