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Scott Phillips

Servings: two as a main course, four as a first course.

 

Ingredients

  • 2 tsp. fresh lemon juice
  • 2 tsp. red-wine vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1/4 tsp. dried oregano, crushed
  • Kosher salt and freshly ground black pepper
  • 1 large ripe tomato (about 9 oz.), cut into chunks
  • 1/2 cucumber, peeled and cut into large dice
  • 1/4 medium red onion, thinly sliced
  • 8 to 10 large leaves from a heart of romaine lettuce
  • 16 to 20 large mint leaves (from about 4 sprigs)
  • 5 oz. feta cheese, cut into 3/4- to 1-inch cubes
  • 3 oz. black olives, such as kalamata (about 1/2 cup)

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 240
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 30
  • Sodium (mg): 990
  • Carbohydrates (g): 9
  • Fiber (g): 2
  • Protein (g): 7

Preparation

  • In a small bowl, whisk the lemon juice, vinegar, olive oil, and oregano with a fork; season with salt and pepper. Put the tomato, cucumber, and red onion in a salad bowl. Sprinkle lightly with salt (about 1/4 tsp.). Give the vinaigrette a whisk, pour about 1 Tbs. of it over the vegetables, and toss lightly.
  • Wash and dry the lettuce. Trim the tops of the leaves if they’re bruised or browned, cut the leaves lengthwise into 3 strips, and then across into large squares. Wash and dry the mint and cut crosswise into thin strips (you should have about 1/4 cup, loosely packed). Add the lettuce to the salad bowl. Add one cube of feta to the remaining vinaigrette and mash with a fork. Pour over the lettuce and vegetables and toss. Add the remaining feta and the olives and sprinkle on the mint. Toss gently and serve right away.

Reviews

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Reviews (5 reviews)

  • joyfullady | 07/18/2019

    We love this salad. It has become a staple in our home. However, we omit the mint and peperoncini peppers instead.

  • Celticheather | 04/27/2018

    good recipe! Made it for first hot day of the year with grilled chicken sausages and garlic toast!

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