By atm1970 on May 12, 2004
Photo by rpgaymer
Photo by rpgaymer
"This is my adaptation of a dish that was put on the table when I went to a Turkish restaurant. I would suggest using fresh feta from a Mediterranean/Greek grocer, packaged feta can be overly dry and salty. I also like to make an Italian variation using Ricotta Salata cheese, which is not the soft cheese used in baked ziti but a semi soft cheese made from sheep's milk.This cheese can be found in supermarkets with a good cheese section or at an Italian deli/Salumeria. I prefer not to over dress the salad simply using a little bit of red wine vinegar and a drizzle of olive oil on top. This is great with grilled meats or fish and great for those hot summer days."
Serving Size: 1 (201 g)
Servings Per Recipe: 4
"I absolutely love this combination of ingredients. The salad has a wonderful fresh and light flavor. The fresh lemon juice and parsley is key to the fresh flavor; don't skip it! Thanx for sharing this recipe!"
"Simple, flavorful, and so easy to throw together. I've been making salads like these for a long time now- this one is good too. I'll be trying it with crumbled goat cheese instead of feta next time."
"This was so delicious and easy to prepare. I used halved grape tomatoes, but otherwise followed the recipe as written. This does make a great side dish (or starter) and pairs with the pita perfectly. Thanks for sharing this lovely salad. Made for Spring PAC 2013."
"This is a delicious salad. I actually make something very similar to this regularly, just because I usually have most of the ingredients around all the time. I also add some fresh Greek oregano, as that grows rampant in the garden."
"Pretty good. I think I'll use a little more vinegar next time to kick up the flavor. But overall it was a good fresh salad."
"Great salad. A lovely blend of flavors. Quick and easy to make and very pretty, too. I served it with Italian pasta."
" a very nice salad thank you for posting it dee"