Artful Living

summer salad

chopped cucumber, tomato and feta salad

chopped cucumber, tomato and feta salad

This summer, I have enjoyed creating salads and sharing recipes with my son who will be living in a house off campus with 3 other young men.  It’s important to improvise if one does not have certain ingredients or make substitutes.

I did not have scallions or olives on hand, so I used what I had on hand along with this recipe from epicurious.

  • 6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
  • 2 large tomatoes (about 1 pound total), coarsely chopped
  • 1 bunch scallions, chopped
  • 1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
  • 1 7-ounce package feta, crumbled, divided
  • 1/2 cup coarsely chopped fresh mint
  • 6 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • Kosher salt and freshly ground black pepper


Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.

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