Tuesday, July 5, 2011

Summer Greek Salad

image via Bon Appetit  

This simple recipe will be your new favorite salad, promise. The mint makes it extra special. I'm already planning when I get to eat it again. Let me know what you think...


  • 6 cups coarsely chopped English hothouse or Persian cucumbers (2 lbs)
  • 2 large tomatoes (1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper


Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve

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