Tomato, Feta & Mint Salad
Tomato, feta and mint is a familiar Mediterranean combination, but the balance matters. The tomatoes bring juiciness, feta brings salt, and mint keeps the plate from becoming too rich.
Black olives deepen the savory side while lemon supplies the main acidity. Olive oil should round the salad out, not drown the tomatoes or flatten the mint.
Arrange rather than heavily toss this salad. A short chill helps the flavors meet, but it is still best served while the tomatoes retain their shape and the mint remains fresh.
Ingredients
- 8 vine-ripened tomatoes, sliced
- 1 cup feta cheese
- 1 bunch fresh mint leaves
- 3/4 cup small black olives, pitted
- Juice of 3 lemons
- 1/4 cup olive oil
- Salt and freshly ground pepper to taste
Method
Arrange the tomato slices on a platter. Crumble the feta over them, tuck mint leaves around the tomatoes and scatter over the olives. Drizzle first with lemon juice and then olive oil, season with salt and pepper, cover and chill for about 30 minutes before serving.