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.




  • 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; 61 g total fat; 22 g saturated fat; 5 g polyunsaturated fat; 30 g monounsaturated fat; 112 mg cholesterol; 566 mg sodium. 421 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 23 g protein; 0 g trans fatty acid; 583 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 3 mcg vitamin b12; 182 mg calcium; 3 mg iron;