© Quentin Bacon
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

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  

How to Make It

Step

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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