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My Big Fat Greek Tomato Salad

My Big Fat Greek Tomato Salad

This Greek-inspired salad is the essence of summer to me, with bright flavors and colors-it's a showstopper.

  • Yield: 6 cups, 6 to 8 servings


  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon plus a pinch of salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 6 tablespoons extra virgin olive oil
  • 1 quart cherry tomatoes, halved
  • 1 medium cucumber, peeled, halved lengthwise, and sliced crosswise 1/4 inch thick
  • 1 1/4 cups crumbled feta cheese (1/2 pound)
  • 1 small yellow onion, halved and thinly sliced (1 1/4 cups)
  • 1 teaspoon finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh basil
  • 1/2 teaspoon finely chopped fresh mint


  • Combine the vinegar, lemon juice, salt, and pepper in a large serving bowl and whisk to blend. Gradually whisk in the olive oil. Add the remaining ingredients and toss to mix. Season with salt and pepper as necessary. Serve immediately.