Greek-Style Tomato Salad with Mint and Feta

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.


Slideshow:  More Great Salads


  • Total Time:
  • Servings: 6

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  • 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 this recipe

  1. 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.

Contributed By Photo © Quentin Bacon Published January 2011

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