Ingredients

6 oz. feta cheese
1/4 cup chopped fresh mint, plus sprigs for garnish
4 large ripe tomatoes, cut into 1/4-inch slices
Kosher salt
1/2 lb. cucumber, peeled, seeded, and cut into small dice
1/2 lb. bite-size tomatoes (cherry, pear, or grape) in assorted colors, halved
1/2 cup niçoise or kalamata olives (about 15), pitted and halved
1/4 cup extra-virgin olive oil
1/2 tsp. grated lemon zest
4 tsp. fresh lemon juice
Freshly ground black pepper

Nutritional Sample Size based on six servings
Calories (kcal) : 230
Fat Calories (kcal): 170
Fat (g): 19
Saturated Fat (g): 6
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 10
Cholesterol (mg): 25
Sodium (mg): 760
Carbohydrates (g): 11
Fiber (g): 2
Protein (g): 6

Preparation

Crumble the feta into a small bowl. Add the chopped mint and toss; set aside.
Season the tomato slices with salt and then arrange them, overlapping slightly, on a serving platter. Sprinkle the cucumber over the tomato slices. Season the bite-size tomatoes with salt and scatter them over the cucumber. Sprinkle the olives on top.
In a small bowl, whisk together the olive oil, lemon zest, and lemon juice. Season to taste with salt and pepper. Drizzle the vinaigrette over the salad.
To serve, scatter the feta over the salad, garnish with the mint sprigs, and serve immediately.

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Reviews (6 reviews)

helenawd | 09/12/2014
Big thumbs up from my tomato-loving husband. Makes such a pretty presentation.
grlup | 08/24/2013
The taste of summer. Best thing ever when summer tomatoes are available. Wouldn't waste my time or the ingredients if you can't find good vine ripened tomatoes.
KITKAT_1959 | 08/05/2013
Wonderful light salad that goes very well with souvlaki and tziki.

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What We're Cooking Now

Name: Tomato Salad with Feta, Olives & Mint
Yield: six. servings
Cuisine: Greek
Ingredients: 6 oz. feta cheese; 1/4 cup chopped fresh mint, plus sprigs for garnish; 4 large ripe tomatoes, cut into 1/4-inch slices; Kosher salt; 1/2 lb. cucumber, peeled, seeded, and cut into small dice; 1/2 lb. bite-size tomatoes (cherry, pear, or grape) in assorted colors, halved; 1/2 cup niçoise or kalamata olives (about 15), pitted and halved; 1/4 cup extra-virgin olive oil; 1/2 tsp. grated lemon zest; 4 tsp. fresh lemon juice; Freshly ground black pepper