Skip to main content
Epicurious
Cookbooks

Feta Cheese and Tomato Salad

Recipe information

  • Yield

    serves 6-8

Ingredients

6 medium tomatoes (about 2 1/2 pounds), cut into wedges
1 1/2 cups crumbled feta cheese
1/4–1/2 cup chopped green onions
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano or 1 tablespoon fresh
The Lady’s House Seasoning
Boston lettuce leaves

Preparation

  1. In a large bowl, combine the tomatoes, cheese, onions, oil, garlic, and oregano. Toss gently and refrigerate at least 2 hours. At serving time, add House Seasoning to taste. Spoon the salad onto a bed of lettuce leaves. Serve with a good crusty bread.

Paula Deen's Kitchen Classics
TagsSaladFetaCheeseDairyTomatoVegetableLettuceLeafy GreensStarterDinnerGluten FreeNut FreeVegetarianEasyQuickWeeknight Meals30 Minutes or LessNo-CookCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Ratatouille
A one-pot celebration of summer vegetables.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.