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Recipe

Tomato Salad with Feta, Olives & Mint

By Joanne Weir Fine Cooking Issue 59
Scott Phillips

Servings: six.

 

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 Information

  • 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.
(6 ratings) Read Reviews
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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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