Salads

Bright, seasonal recipes that go beyond simple greens—crisp lettuces, hearty grains, roasted vegetables, fresh herbs and bold dressings that turn salads into satisfying meals or elegant sides. Expect quick weeknight bowls, composed plates for entertaining, and practical tips for balancing texture, flavor and acidity.

Stone Fruit Caprese

By Ali Slagle

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Taco Salad

By Sohla El-Waylly

This Mexican American classic has roots at Disneyland. Charles Elmer Doolin, a cofounder of the Frito Company, created an edible cup out of Fritos and served it at his Disneyland restaurant, Casa de Fritos, in 1955. It was the size of a teacup, filled with ground beef, beans and sour cream, and called the Ta-Cup (a portmanteau of taco and cup). The creation was a hit, with recipes for taco salad made with various corn chips proliferating in the ’60s, becoming a staple in school cafeterias, and eventually growing into the jumbo version added to the Taco Bell menu in 1984. (The menu item was retired in 2020.) You can use any corn chip for this recipe, and there’s no need for it to be in cup form, but opt for Fritos, if you want that authentic taste.

35 min

Fennel & Cactus Salad

By Lubna ALRefai | Dietitian

A light, crunchy salad of shredded fennel, cucumber, radish and cleaned prickly pear cactus dressed with lemon, olive oil and dried mint. Refreshing and low-calorie—anise‑scented fennel adds satisfying crunch and flavor, making this a great diet-friendly side or light meal.

10 min

Cauliflower Salad with Yogurt Sauce and Pomegranate

By Reem Kassis

Get the recipe for this best-ever Cauliflower Salad with Yogurt Sauce and Pomegranate on Food & Wine.

35 min

Greek Salad

By Lidey Heuck

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Lemon Turmeric Chicken Salad

By Zaynab Issa

Afghan murgh kebab (chicken kebab) and white sauce is a classic combination — the tangy, earthy sauce complements the turmeric-stained grilled chicken. Here, the two inspire a creamy, lemony chicken salad. Traditionally, Afghan white sauce is made with mayonnaise, milk, dried dill, vinegar and often MSG. A bit of Greek yogurt balances the richness of the mayo while maintaining a texture sturdy enough for a pita pocket. Fresh dill, sugar, salt and vinegar pay homage to the original seasonings, while the lemon zest, turmeric and garlic draw from the traditional murgh kebab marinade.

25 min

Feta-Ranch Wedge Salad

By Alexa Weibel

A towering wedge salad is fun to look at, but the height and shape make it impractical for a couple reasons: Toppings tumble right off and dressings can’t permeate it properly. This recipe fixes all that by calling for thinly sliced wedges that are stacked on their sides. The toppings stay put, and the dressing can work its way into all the little nooks and crannies. This salad looks impressive, it tastes delicious and it’s actually quite no-fuss: You can make the dressing days ahead of time, and swap in whatever herbs, spices, seasonings you have and crave. The only tricky aspect is emulsifying your feta. The key is time: Scrape the sides as needed and keep blending. With some coaxing, it always gets there.

30 min

Tomatoes with Herbs and Almond Vinaigrette

By Dan Kluger

Juicy tomatoes are topped with fresh herbs and a nutty almond vinaigrette for a bright, elegant salad that’s simple enough for weeknights yet worthy of entertaining.

45 min

Cold Tofu Salad With Tomatoes and Peaches

By Hana Asbrink

Sweet, savory and refreshing for summer’s hottest days, this is the salad to make when tomatoes and peaches are at their prime, on the verge of bursting. Inspired by Italian caprese salad and Japanese hiyayakko, it features juicy, ripe wedges of peaches and tomatoes seasoned with flaky salt, which draws out their juices to mingle with soy-balsamic dressing and creamy silken tofu. Top the salad with a shower of fragrant basil and mint, a nod to the shiso that often accompanies hiyayakko, and a few cranks of black pepper. Be sure to spoon the umami-rich dressing (the best part!) over the tomatoes, peaches and tofu so that it pools at the bottom of the serving platter. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

20 min

Horiatiki (Greek Salad) Recipe

By Daniel Gritzer

A good Greek salad must be made with peak summer tomatoes, crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta.

20 min

Steak Salad With Feta Dressing

By Kendra Vaculin

A combination of juicy steak, crunchy lettuce, and a creamy, feta-based blender dressing comes together for an easy summer dinner.

Classic Caprese Salad

By Melissa Clark

This classic summer dish doesn’t get any simpler or more delicious. Use different-colored heirloom tomatoes for the prettiest salad, and buffalo milk mozzarella for the best tasting one.

15 min

Kale and Brussels Sprout Salad

By Susan Spungen

This easy fall or winter salad is packed with shredded raw kale and brussels sprouts and makes an excellent holiday side dish or hearty lunch.

Country Panzanella With Watermelon Dressing

By Nicole Taylor, Yewande Komolafe

Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs.

30 min

Green Bean Salad

By Kendra Vaculin

Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.

Tomato Salad with Red Onion, Dill & Feta

By Michael Symon

This Greek salad from Michael Symon features juicy ripe tomatoes, crumbled feta cheese and plenty of fresh herbs in a tangy vinaigrette

30 min

Caesar’s Caesar Salad

By Pati Jinich

The Caesar salad on the menu today at Caesar’s in Tijuana, Mexico, is but a distant cousin of the original version first served there 100 years ago. It is believed to have included a whole coddled egg, lemon juice and Worcestershire sauce, and did not include anchovies. But Javier Plascencia and his family, who have been running Caesar’s for more than a decade, consider this iteration the best one yet. Romaine lettuce is coated in a creamy, intensely pungent dressing seasoned with anchovies, Dijon mustard, Worcestershire sauce and freshly squeezed lime juice. Garlicky, baked baguette croutons provide serious crunch. A few rules elevate a good Caesar salad to a great one: The leaves must be whole, crisp and cold; croutons must be sliced, not diced; and Parmesan must be applied generously.

1 hr 40 min

Farro and Green Olive Salad with Walnuts and Raisins

By Heidi Swanson

With almost the same amount of buttery green olives as nutty farro, this dish from Heidi Swanson is an olive lover's dream. We named it one of our 40 Best Recipes in 2018.

40 min

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

By Valeria Necchio

This beautiful salad recipe takes mere minutes to make, but the quality of the ingredients shines through in every mouthful. Sweet ripe strawberries, umami-rich Parmesan, fresh salad leaves and beautiful slices of Parma Ham work in perfect harmony, brought together by the simple balsamic dressing.

10 min

Spicy Tomato and Nectarine Salad

By Alexa Weibel

When it comes to savory tomato salads, the iconic Caprese salad feels unsurpassable because its formula is simple but sublime: sliced fruit, bright herbs (basil) and rich cheese. This salad started out basic as well, initially combining tomato with stone fruit and a spicy honey-jalapeño vinaigrette, but surrendered to Caprese’s gravitational pull to eventually include fistfuls of fresh herbs (basil, mint or cilantro) and cheese for richness. (Salty ricotta salata shavings stand up to the zippy vinaigrette without overpowering it.) Seasoning your individual elements to taste might seem excessive, but it builds better flavor. Some salads are built to tower, but this salad feels fancy, fresh and less fussy when layered directly on the platter, served flat.

20 min

Kale Salad With Apples and Cheddar

By Martha Rose Shulman

For a kale salad to be successful, use the most tender kale you can find and cut it into very thin filaments or chop it very finely (or both). Curly kale and Russian kale are more tender than black leaf kale. This is inspired by a wonderful salad I tried recently at the New York restaurant Northern Spy.

5 min

Sous-Chef Salad

By Gabrielle Hamilton

Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let’s call this a sous-chef salad — and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there’s some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.

30 min

Prosciutto and Melon Salad

By Ali Slagle

On a hot, sticky summer day, this colorful, no-cook salad of prosciutto, melon, mozzarella and arugula belongs at the center of your table. Eating salty prosciutto with sweet melon is so classic, the combination of cured meats and fruit dates back to ancient Rome. Wrapping slivers of melon in prosciutto is still a go-to antipasto throughout Italy, but this rendition adds peppery arugula and creamy mozzarella to make it more of a salad. Make it a meal alongside braised beans and focaccia, or whatever’s coming off the grill.

15 min

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

By Hetty Lui McKinnon

The theory that opposites attract is confirmed in this unlikely pairing of peach and gochujang. The sweet and spicy notes of gochujang dance with the fresh fruitiness of peach, enhancing its sweetness and elevating its floral notes. Crunchy, juicy cucumbers and creamy mozzarella provide a welcome counterpoint to the boldness of the vinaigrette. Keep this game-changing salad dressing in your back pocket for any time you are looking to liven up a dish; it would work well drizzled over grilled or roasted veggies or even pan-fried tofu. The peaches can be swapped for any summer stone fruit; try nectarines, plums or apricots. If you’d like to add some greens, opt for baby spinach or arugula.

20 min

French Lentil Salad

By Lisa Donovan

Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.

1 hr 10 min

Crunchy Greens With Carrot-Ginger Dressing

By Eric Kim

This recipe draws inspiration from the sunny-orange flavor of green salads with carrot-ginger dressing at Japanese American restaurants. The pulpy, aromatic dressing may be the star, but a salad is only as good as its lettuce. After washing and thoroughly spin-drying the greens in a salad spinner (alternatively, you can pat them dry in a clean kitchen towel), one way to maximize their crunch before adding the dressing is to refrigerate them, covered, for at least 30 minutes. Little Gem has a sweet, juicy sturdiness, but regular packaged mixed greens, baby spinach and chopped romaine hearts work, too.

10 min

Pear and Radicchio Salad With Blue Cheese

By David Tanis

This is the quintessential salad for autumn and winter, stunningly colorful. For the best-tasting result, look for pears that are ripe but still firm. But if soft pears are all you have on hand — or can find, substitute crisp apples. The crunch here is key.

15 min

Roasted Cauliflower Salad With Feta And Dates

By Kendra Vaculin

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

By Nik Sharma

It might be worth getting an air-fryer just to make air-fryer brussels sprouts. This grain bowl also includes farro, baby kale, walnuts, cranberries, and feta.

Bob’s Chicken and Cabbage Salad

By Melissa Broder

Bright sesame-ginger dressing. Fresh, crunchy vegetables. Tender chicken. Toasted nuts. This mountain high salad is poised to be a hit at every gathering.

Steakhouse Salad With Black Pepper Dressing

By Jesse Szewczyk

Crisp winter greens and tender slices of steak get the restaurant treatment with a punchy peppercorn dressing, crisp bacon bits, chives, and blue cheese.

Crispy Rice Salad With Spicy Tahini Dressing

By Nina Moskowitz

This bountiful and filling salad features crunchy cabbage, sweet mango, creamy avocado, crispy rice clusters, and a spicy tahini dressing.

Cold Yogurt Cucumber Salad

By ABU MADAM ANUAR

A simple, refreshing chilled yogurt and cucumber salad flavored with fresh dill and a touch of cumin. Ready in about five minutes, it's a cool, versatile side that pairs perfectly with rice or chicken.

5 min

The Best Egg Salad Sandwich

By J. Kenji López-Alt

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

5 min

Baked Goat Cheese Salad

By Alice Waters

This goat cheese salad with garlic croutons is perfect for a weeknight dinner. Get the recipe at Food & Wine.

8 hr 20 min

Lemon Potato Salad With Mint

By Melissa Clark

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

45 min

Smoky Three-Bean Salad

By Andee Gosnell

This smoky three-bean salad recipe combines pinto, kidney, and black beans with fire-roasted corn, tomatoes, and a zesty chipotle dressing. Topped with avocado, queso fresco, and fresh cilantro, it’s an easy make-ahead side dish.

1 hr 15 min

Greek Salad with Shrimp and Kamut

By Justin Chapple

This Kamut Greek Salad with Shrimp by Justin Chapple uses whole-grain kamut, hot sauce, and sweet peppers in this big-batch party dish for a crowd.

2 hr

Weeknight Steak and Rice Noodle Salad

By Chris Morocco

This salad recipe hits all the flavors we crave in a weeknight dinner: a hit of spice from the chiles, heartiness from the beef, crispy crunch from fresh veg, and even a bit of sweetness from the honey. We highly endorse cooking off extra rice noodles to keep on hand for low-maintenance stir-fries and soups for later in the week.

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

By Melissa Clark

Here is a riff on a classic French salade niçoise. Traditionalists drape anchovy filets across the finished salad, but here, they're minced and used only in the dressing. Anchovy admirers can certainly add more for garnish — and anchovy avoiders can simply leave them out. The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot. Add a jammy egg or two if you like. Dressing the vegetables while warm helps them absorb all the good flavors more deeply, making this a salad that manages to be intense and light at the same time.

30 min

Chopped Salad With Jalapeño-Ranch Dressing

By Alexa Weibel

This chopped salad is fresh, festive and excessive in a celebratory way. While most salads opt for the lightest layer of dressing to optimize the produce’s flavors, this one calls for the dressing to generously coat the crisp ingredients. Inspired by Caesar salad, ranch dressing and the dinner-worthy salads popularized at chain restaurants like California Pizza Kitchen, this salad is punchy and satisfying, thanks to rich ingredients, like avocado, Cotija and a mayonnaise-thickened dressing, plus those with bite, like radishes, corn kernels and tortilla chips. Pair the salad with grilled tofu, chicken, shrimp or burgers — or nothing at all. This salad eschews subtlety, and hits all the right notes.

20 min

Crispy Wonton Chicken Salad

By Eric Kim

This dynamic chicken salad, starring crispy strips of fried wonton wrappers, draws inspiration from the wonton chicken salad at the soup and salad buffet chain Sweet Tomatoes, as well as the American Chinese chicken salads that pervaded chain-restaurant menus throughout the 1990s and early 2000s. In a supporting role, letting the crispy wontons shine, is the punchy dressing of peach preserves, rice vinegar, sesame oil and chili powder. The dressing’s low oil content – plus the addition of mayonnaise, which helps create an emulsion – means the salad greens stay crunchy and keep for longer. For the chicken, you can use any leftover meat or tear pieces from a store-bought rotisserie bird.

20 min

Maroulosalata (Green Salad With Feta and Dill)

By Farideh Sadeghin

Although the iconic Greek salad, colorful with tomatoes, feta and olives, might spring to mind when contemplating Greek salads, monochromatic maroulosalata (which translates to “lettuce salad”) is arguably the more popular option in Greece. The salad is simple and effortless: Toss sliced romaine hearts, fresh dill, crumbled feta and sliced scallions with olive oil and fresh lemon juice, then season with salt and pepper, no separate dressing required. The key to this refreshing chopped salad is slicing the lettuce into delicate shreds, then soaking them in ice water to get them extra-crisp before draining, drying and tossing with the rest of the ingredients. Serve with grilled seafood, such as shrimp or fish, or as a sunny side salad with souvlaki or roast chicken. But this salad can also stand alone, as a light, summery supper on the hottest of days.

35 min

Marinated Mozzarella, Olives and Cherry Tomatoes

By David Tanis

This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season. That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a satisfying lunch at home. A generous handful of basil leaves, sprinkled atop just before serving, gives everything a bright, herbal finish. You’ll want to make this all summer long.

20 min

Crispy Gnocchi Caprese

By Alexis deBoschnek

The summer salad stalwart gets a makeover.

Broccoli Caesar Salad

By Chris Morocco

You've never met a better, brighter riff on the classic Caesar than this raw broccoli and Napa cabbage twist. Just remember that while broccoli stems are tender and delicious, it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

Lentil Salad

By Sarah Jampel

Here’s your answer to the question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?” This is precisely the work lunch you always wish you had packed, with lots of lentils to keep you full 'til at least 3 p.m., kale (for health!), salty olives, crunchy nuts, and just the right amount of cheese.

Greek Salad

By Grace Parisi

This Greek salad recipe is crisp and satisfying with cucumbers, tomatoes, olives, and feta cheese

10 min

Tabbouleh

By Martha Rose Shulman

We think of tabbouleh as a bulgur salad with lots of parsley and mint. But real Lebanese tabbouleh is a lemony herb salad with a little bit of fine bulgur, an edible garden that you can scoop up with romaine lettuce heart leaves or simply eat with a fork. This will keep for a day in the refrigerator, though the bright green color will fade because of the lemon juice.

30 min

Crispy Okra Salad

By Suvir Saran

Chef Suvir Saran cuts okra into strips rather than rounds, fries them until crisp, then incorporates them into this delicious spiced salad with crunchy onions and fresh tomatoes. Food & Wine named it one of our 40 best recipes in 2018.

50 min

Salads

Stone Fruit Caprese

Taco Salad

Fennel & Cactus Salad

Cauliflower Salad with Yogurt Sauce and Pomegranate

Greek Salad

Lemon Turmeric Chicken Salad

Feta-Ranch Wedge Salad

Tomatoes with Herbs and Almond Vinaigrette

Cold Tofu Salad With Tomatoes and Peaches

Horiatiki (Greek Salad) Recipe

Steak Salad With Feta Dressing

Classic Caprese Salad

Kale and Brussels Sprout Salad

Country Panzanella With Watermelon Dressing

Green Bean Salad

Tomato Salad with Red Onion, Dill &amp; Feta

Caesar’s Caesar Salad

Farro and Green Olive Salad with Walnuts and Raisins

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

Spicy Tomato and Nectarine Salad

Kale Salad With Apples and Cheddar

Sous-Chef Salad

Prosciutto and Melon Salad

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

French Lentil Salad

Crunchy Greens With Carrot-Ginger Dressing

Pear and Radicchio Salad With Blue Cheese

Roasted Cauliflower Salad With Feta And Dates

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Bob’s Chicken and Cabbage Salad

Steakhouse Salad With Black Pepper Dressing

Crispy Rice Salad With Spicy Tahini Dressing

Cold Yogurt Cucumber Salad

The Best Egg Salad Sandwich

Baked Goat Cheese Salad

Lemon Potato Salad With Mint

Smoky Three-Bean Salad

Greek Salad with Shrimp and Kamut

Weeknight Steak and Rice Noodle Salad

Niçoise Salad With Basil and Anchovy-Lemon Vinaigrette

Chopped Salad With Jalapeño-Ranch Dressing

Crispy Wonton Chicken Salad

Maroulosalata (Green Salad With Feta and Dill)

Marinated Mozzarella, Olives and Cherry Tomatoes

Crispy Gnocchi Caprese

Broccoli Caesar Salad

Lentil Salad

Greek Salad

Tabbouleh

Crispy Okra Salad

Salads

Stone Fruit Caprese

Taco Salad

Fennel & Cactus Salad

Cauliflower Salad with Yogurt Sauce and Pomegranate

Greek Salad

Lemon Turmeric Chicken Salad

Feta-Ranch Wedge Salad

Tomatoes with Herbs and Almond Vinaigrette

Cold Tofu Salad With Tomatoes and Peaches

Horiatiki (Greek Salad) Recipe

Steak Salad With Feta Dressing

Classic Caprese Salad

Kale and Brussels Sprout Salad

Country Panzanella With Watermelon Dressing

Green Bean Salad

Tomato Salad with Red Onion, Dill &amp; Feta

Caesar’s Caesar Salad

Farro and Green Olive Salad with Walnuts and Raisins

Mesclun salad with Parma Ham, strawberries, balsamic and Parmesan

Spicy Tomato and Nectarine Salad

Kale Salad With Apples and Cheddar

Sous-Chef Salad

Prosciutto and Melon Salad

Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

French Lentil Salad

Crunchy Greens With Carrot-Ginger Dressing

Pear and Radicchio Salad With Blue Cheese

Roasted Cauliflower Salad With Feta And Dates

Tomato Salad with Red Onion, Dill & Feta

Tomato Salad with Red Onion, Dill & Feta