Recipes from the Grapevine Cottage

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Mediterranean Cucumber, Tomato, and Feta Salad

Here is a great summer salad from Wine Guy Mark Finch... This easy-to-prepare salad from a recent issue of Bon Appètit is a great way to use fresh summer tomatoes, cucumbers and mint.

Serves 8


6 cups coarsely chopped cucumbers (about 2 pounds)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup pitted Kalamata olives, halved
7 ounces package crumbled feta, divided
1/2 cup fresh mint, coarsely chopped
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.