Summer Salad with Feta

By Martha Rose Shulman

Summer Salad with Feta
Andrew Scrivani for The New York Times
Total Time
2 minutes
Rating
5(110)
Comments
Read comments

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.

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Ingredients

Yield:4 to 6 servings
  • 5medium or large ripe tomatoes, cut into wedges, and if large, the wedges cut in half crosswise, or 1 pint cherry tomatoes, cut in half
  • ½European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about ⅓ inch thick.
  • Sea salt or fleur de sel and freshly ground pepper
  • 2tablespoons red wine vinegar or sherry vinegar
  • ¼cup extra virgin olive oil
  • ½cup crumbled feta
  • 1 to 2tablespoons chopped fresh mint, or ¾ teaspoon dried oregano
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

144 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 421 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

Ratings

5 out of 5
110 user ratings
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Comments

tdalec

Three large farmers market were quite enough. I used a good old farmers market cucumber, peeled and seeded, a tablespoon each of chopped mint and oregano from the garden, and sherry vinegar. Delicious.

mutoka

Needs red onion then perfect

Ritva

Cooking time 2 minutes! No way, unless everything was already prepped.

xx

Te x

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