Mediterranean Tomato Salad



1/2 lb. feta cheese

1 tbsp. each fresh chopped oregano, mint, thyme, basil, and chives

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1 lb. mixed yellow and orange cherry or grape tomatoes, halved

1/2 English cucumber, sliced horizontally in half and cut into 1/2-inch slices

2 large handfuls arugula

Additional chopped herbs for garnishing

Freshly ground black pepper, to taste


2 tablespoons fresh lemon juice

1 medium shallot, minced

1 tsp. lemon zest

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste


Crumble feta cheese into a medium bowl. Add all the herbs and mix until thoroughly distributed. Cover bowl with plastic wrap and set aside at room temperature for 30 minutes. To make the dressing, combine the lemon juice, shallot, and lemon zest in a small bowl. Slowly whisk in the olive oil. Adjust seasoning by adding salt and pepper. Cover and set aside.

In a medium bowl, combine tomatoes and cucumbers.

Spread the arugula out across a round or rectangular lipped-platter or dinner plate. Toss the tomatoes and cucumber with all but two tablespoons of the dressing. Pour the tomato mixture on top of the arugula. Top the tomatoes with the cheese mixture and drizzle the remaining two tablespoons of dressing over the cheese. Sprinkle with chopped herbs and freshly ground black pepper.

Makes 4-6 servings.