Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Scott Phillips

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



  • 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


  • 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.


Rate or Review

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!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial