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Mint Garden Salad


Serves 4


2 large red bell peppers, seeded and chopped

2 large tomatoes, peeled and coarsely chopped

3 small zucchini, coarsely chopped

1 small Vidalia, Walla or Spanish-type onion, peeled and thinly sliced

Salad greens, such as arugula, radicchio, mache, or red leaf lettuce to line plates

1 cup fresh mint leaves

5 Tbs white wine vinegar

½ tsp salt

¾ cup extra-virgin olive oil

¼ cup Feta cheese, crumbled


In a large bowl, toss together peppers, tomatoes, and zucchini.

Whirl mint, vinegar, and salt in blender/processor until smooth.

Slowly add oil while motor is running.

Pour dressing over vegetables and toss.

Line four plates with salad greens.

Mound vegetables onto greens and top with sliced onion and Feta cheese.

Herbs for Mom: 17 Easy and Delicious Recipes with Growing Instructions, 1996, Herb Bits, Norwalk, CT


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