A classic Greek salad has tomatoes and feta; this version by chef André Natera of Dallas's Fairmont Hotel also takes advantage of the mint and arugula that grow so well in his roof garden.
More Great Salads
1 1/2 pounds tomatoes, cored and diced (4 cups)
2 tablespoons torn mint leaves
2 radishes, thinly sliced (1/4 cup)
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 cups baby arugula (2 ounces)
1/2 cup crumbled feta (3 ounces)
How to Make It
In a bowl, toss the tomatoes with the mint, radishes and olive oil and season with salt and pepper. Add the arugula and half of the feta and toss gently. Transfer the salad to a platter and sprinkle the remaining feta on top. Serve right away.
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