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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.

Recipe Details