Feta Mint Salad Recipe

A refreshing Mediterranean salad with creamy feta, crisp cucumber, juicy tomatoes, fresh mint, and a tangy lemon dressing. Ready in just 10 minutes, no cooking required.

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Course: LUNCH, Salad, Side Dish

Cuisine: Greek, Mediterranean, Middle Eastern

Prep Time: 10

Resting Time (flavors meld): 5

Total Time: 15

Servings: servings

Calories: 280kcal

Cost: $10

Equipment

1 Large mixing bowl At least 4 quarts
1 Sharp Chef’s Knife For chopping veggies & mint
1 Salad spinner To dry greens & herbs
1 Small Jar with Lid For shaking dressing
1 Mandoline slicer (optional) For thin onion slices
1 Citrus juicer (optional) For maximum lemon juice
1 Serving Bowl or Platter Wide & shallow for presentation

Ingredients

Salad Base

4 cups Mixed greens Romaine, arugula, or spinach
1 large Cucumber About 2 cups diced
2 cups Cherry tomatoes Halved
8 ounces Feta cheese Cubed or crumbled; block feta in brine preferred
1 cup Fresh mint leaves Loosely packed
½ medium Red onion Thinly sliced; soak in cold water for 10 minutes if desired
½ cup Kalamata olives Optional but recommended

Lemon Dressing

¼ cup Extra virgin olive oil For dressing
3 tablespoons Fresh lemon juice About 1 large lemon
1 clove Garlic Minced
1 teaspoon Dried oregano Complements the mint
½ teaspoon Sea salt Adjust to taste
¼ teaspoon Black pepper Freshly ground

Instructions

Wash & dry greens, dice cucumber, halve tomatoes, slice onion, chop mint, and cube feta.
Combine olive oil, lemon juice, garlic, oregano, salt, and pepper; whisk or shake in a jar until emulsified.
In a large mixing bowl, layer greens, cucumber, tomatoes, onion, mint, feta, and olives.
Pour dressing over salad, toss gently to coat, and let sit for 5 minutes to meld flavors.
Serve in a wide platter, garnish with extra mint and feta, and finish with a crack of black pepper.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition