Tomato and Mint Salad

This garden-fresh side dish features tomatoes drenched in an herb-flavored vinaigrette and topped with tangy feta cheese.

Tomato and Mint Salad Enlarge Image
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1 users rated this recipe an average rating of 1.0
Makes:
6 servings
Start to Finish:
30 mins
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Tomato and Mint Salad

Ingredients
2 1/2
pounds assorted tomatoes (heirloom tomatoes, sliced; roma tomatoes, cut into wedges; yellow pear tomatoes, halved; and/or cherry tomatoes, halved
1
cup shredded fresh mint or basil leaves
2
tablespoons red wine vinegar
2
tablespoons olive oil
1
clove garlic, minced
1
teaspoon sugar
1/8
teaspoon sea salt
1/8
teaspoon cracked black pepper
8
ounces marinated feta cheese*
 
Sea salt and cracked black pepper

Directions

  1. In bowl combine tomatoes and mint. In small bowl whisk together vinegar, oil, garlic, sugar, salt, and pepper. Pour over tomatoes; toss.
  2. To serve, divide tomatoes among individual plates. Top with undrained feta. Pass additional sea salt and pepper. Serves 6.

From the Test Kitchen

*Test Kitchen Tip:

Find marinated feta in jars in the refrigerated section of some supermarkets and specialty stores.

Nutrition Facts

(Tomato and Mint Salad)
    Per serving:
  • 160 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 16 mg chol.,
  • 462 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 6 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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