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


Recipe Summary

30 mins
5 mins
5 mins
40 mins


Ingredient Checklist


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.

  • 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.


*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.

Nutrition Facts

664 calories; fat 61g; cholesterol 112mg; saturated fat 22g; carbohydrates 6g; mono fat 30g; poly fat 5g; insoluble fiber 1g; sugars 3g; protein 23g; vitamin a 583.1IU; vitamin c 5.9mg; thiamin 0.1mg; riboflavin 0.5mg; niacin equivalents 6.3mg; vitamin b6 0.3mg; folate 36.3mcg; vitamin b12 2.6mcg; sodium 566mg; potassium 421mg; calcium 181.7mg; iron 2.9mg.