Name: Minty Greek Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: european
Ingredients: 2 cups feta cheese, crumbled; 24 grape tomatoes, halved; 16 pitted black olives, such as kalamata; 16 pitted green olives; 1 English cucumber, cut into chunks; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; Pinch of salt and pepper; 1 tablespoon chopped fresh mint

Directions

Watch how to make this recipe.

In a large bowl, combine the feta cheese, tomatoes, olives and cucumbers. In a small bowl, mix the olive oil and lemon juice and season with salt and pepper. Pour the dressing mixture over the vegetables. Garnish with the mint.

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

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Minty Greek Salad

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