Greek Tomato and Feta Salad
Juicy tomatoes, cool crisp cucumber, and salty feta cheese are a winning combination.
Prepare ahead:The salad can be made through step 2, stored at room temperature, for up to 2 hours. Add the basil just before serving.
Preparation Time20 min
Preparation Time - Text20 mins
Total Timeunder 30 minutes
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseantipasto/mezze, cold appetizer
Dietary Considerationantipasto/mezze, cold appetizer
Taste and Texturecheesy, crisp, savory
Type of Dishfirst course salad
- 1 lb 5oz (600g) ripe plum tomatoes
- 1 cucumber
- 7 oz (200g) feta cheese
- ½ cup pitted Kalamata olives
- Juice of ½ lemon
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper
- 8 large basil leaves, torn into pieces
Cut the tomatoes into chunks. Peel away about half of the cucumber skin. Quarter the cucumber lengthwise, scoop out the seeds, then chop the cucumber. Arrange the tomatoes and cucumber on a serving platter.
Drain the feta and cut into small cubes. Sprinkle the feta and olives over the vegetables. Sprinkle the lemon juice over the salad and drizzle with the oil. Season with salt and pepper and toss.
Add the basil, toss again, and serve.
3. Add the basil, toss again, and serve.
2008 Dorling Kindersley