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This is so good! Perfect ratios for all ingredients. I rarely follow a recipe but this one I made exactly and so glad I did.
I’m so glad you liked it Michelle!
I love this salad but in my country (Uruguay) is difficult to get feta cheese always so when I do not get it I use other similar cheese but we eat it with red onion too, usually I eat it as a meal and we get fresh vegetables from the farmer´s market so great recipe
Thank you for this recipe, it was delicious. “Was” means I ate the whole bowl by myself throughout the day. :)
I can’t stop making or eating this. It’s sooo good. I think I’ll try and turn it into a panzanella. Just for a little variation.
Funny, I do this recipe a lot — I love the feta and mint combination. Crumbling a little dried oregano in there works well, too. Oddly, it’s better with dried than fresh.
This is a “Greek” Greek salad rather than an “American” Greek salad and, in my opinion, a far better version. Where I live, on the west coast of Florida, the tradition is to put a dollop of potato salad on top of a Greek salad made mostly of iceburg lettuce. Trust me, it’s worth a trip to Greece (or to Elise’s garden) to get the real thing.
This is a miniature Greek salad, and a summer time staple at my house. Try some red onion instead of the green and add a few capers (drained). The capers add a nice salty kick. Make sure to season with salt before adding the feta so it actually seasons the tomatoes and not the already salty feta.
Made this yesterday with a carton of grape tomatoes that I halved. Followed the rest of the recipe exactly. Fantastic! Even my wife liked it. I have tried several simple recipes from this site with mixed results but this is a winner.
I’d like it with some thinly sliced red onion. Perfect summer meal.
I agree with George – this is a basic greek salad. In Santorini we were simply served fresh tomatoes, seedless cucumber, & feta, all cubed; red onion, olive oil, oregano, & salt.
I really dislike mint, a lot. Really. Could I substitute in some cilantro or basil here and still have a good salad? Any other suggestions on mint substitute? Thanks!
If you don’t like mint, just leave it out. Cilantro or basil would work too. ~Elise
I’ve really missed lemon cucumbers this year — the one friend who grew them didn’t plant this season. I loved to pair them with lemon thyme from my herb garden, and sometimes I’d tuck them into a French potato salad, too, with a lemon vinaigrette.
And they don’t even taste like lemon! Just look like them. I’ve been growing them for years. This is the first year, however, that I’ve had a master organic gardener (my neighbor Pat) helping me out. With all the soil amendments and more regular deep watering, the cucumbers have been prolific and delicious. Even the ones that get huge don’t get bitter. ~Elise
To make this into a meal, I often add some shrimp and Kalamata olives … yummy.
Yum. But it’s just a typical Greek salad!
This sounds delicious! I’ve never thought about adding cucumbers…we make a tomato feta salad that is to die for (so I’m a little biased) We use 1 carton grape tomatoes (halve them), 1 pckg crumbled feta, 1/2 cup or so of chopped walnuts, and “homemade” good seasonings italian dressing to coat. Plate on fresh basil leaves and enjoy. (Now I’ll def have to add a cucumber next time and see) Thanks for all of your great ideas and recipes