Summer Tomato and Feta Salad

I will be honest and say for the record here that I am not a salad person. Salad vegetables and greens are at the bottom of my favorite ingredients list. But before you judge, hear me out. I hail from a culture where meat, grains, starchy vegetables and dairy are center-stage at all meal times, and in that particular order. Salads are used as palate cleansers, or small side dishes accompanying rich main courses and sides. Even health conscious weight watchers prefer fruit salads, grilled meat, low-fat yogurt and healthy grains over a plate of salad greens for lunch. Having said that, over the past decade of living in the United States, I have warmed up to an eventual bowl of salad to accompany lunch. I enjoy taking and eating salads at potlucks, because they are the safest choice and on hot summer days, enjoy a tangy, fresh salad on its own.

This particular salad is crunchy, creamy, tangy and all that I like my salad to be. Use good quality, fresh ingredients and it will surely cool you down on a warm summer day. Here’s how I make it:

Ingredients:

What to do:

I always start salads by making the dressing. Combine a tablespoon of feta, the extra-virgin olive oil, lemon juice, cumin, sea salt and freshly cracked black pepper in a jar with a lid or in a small bowl. Mix/shake for 2-4 minutes until the olive oil emulsifies and a dressing comes together. Finely chop the fresh mind and lightly stir it in the dressing. Set aside.

Cut the cucumber and peppers into 1.5-inch cubes and add to a large salad bowl. Halve the cherry tomatoes and add chopped scallions and parsley. Pour over half the dressing and toss. When ready to serve, add the remaining dressing and half the remaining feta and toss again. Garnish with the other half of the remaining feta and serve. This salad serves four as a side and two as a lunch or dinner course.