Feta cheese adds salty punch to a colorful summer salad from Chef Michael Symon. He recommends serving the salad with lamb chops, but it would work great with any grilled meat.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
grill:
5 mins
stand:
5 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For salad: In a medium mixing bowl, place garlic with large pinch of kosher salt. Add vinegar; stir to combine. Slowly whisk the 1/4 cup olive oil into garlic mixture. Add cucumber, tomatoes and mint; gently toss to coat. Sprinkle with feta cheese. Set aside.

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  • Trim fat from chops. Sprinkle both sides of chops with salt and pepper.

  • For a charcoal grill: Place chops on the greased rack of an uncovered grill directly over medium coals. Grill to desired doneness, turning once halfway through grilling. (Allow 5 to 6 minutes for medium-rare doneness [145°] or 7 to 8 minutes for medium doneness [160°].) (For a gas grill: Preheat grill. Reduce heat to medium. Place chops on greased grill rack over heat. Cover and grill as above.) Remove chops from grill. Let stand for 5 minutes before serving.

  • To serve, place chops on a serving platter. Spoon salad along chops. Drizzle with additional olive oil.

Tips

*Chef Note: Ask your butcher to "french" the bones--cut the meat away from the end of a chop, so that part of the bone is exposed.

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