Tomato Salad with Feta, Olives & Mint

Tomato Salad with Feta, Olives & Mint
Photo by Scott Phillips


  • ½ lb. bite-size tomatoes (cherry, pear, or grape) in assorted colors, halved
  • ¼ cup chopped fresh mint, plus sprigs for garnish
  • Freshly ground black pepper
  • ½ cup niçoise or kalamata olives (about 15), pitted and halved
  • ¼ cup extra-virgin olive oil
  • 6 oz. feta cheese
  • Kosher salt
  • + 4 more ingredients
    • 4 large ripe tomatoes, cut into ¼-inch slices
    • 4 tsp. fresh lemon juice
    • ½ tsp. grated lemon zest
    • ½ lb. cucumber, peeled, seeded, and cut into small dice

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 cucu...

View full recipe at Fine Cooking


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