Summer Salad with Feta

5.0(121)

This is a modified Greek salad, one I tend to make pretty much nightly during the summer, when I always have these ingredients on hand.

by Martha Rose Shulman

Mediterranean

Servings

(4–6)

Total time

2 min

Calories / serving

144 kcal

Ingredients (7)

serves

5 medium or large ripe tomatoes, cut into wedges, and if large, the wedges cut in half crosswise, or 1 pint cherry tomatoes, cut in halftomato
1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3 inch thick.cucumber
Sea salt or fleur de sel and freshly ground pepperpepper
2 tablespoons red wine vinegar or sherry vinegarvinegar
1/4 cup extra virgin olive oilextra-virgin-olive-oil
1/2 cup crumbled fetafeta
1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oreganomint

Instructions (1 steps)

01Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve.

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Rich recipe — supports nutrition-aware planning.