By Hetty McKinnon - From Neighborhood

May 2021

4-6 Servings


  • 3 large beefsteak tomatoes (about 2 pounds), or any other seasonal variety
  • 4 small Lebanese cucumbers (about 1 pound), trimmed
  • 1 bunch of radishes (about ¾ pound), trimmed
  • 1 red onion
  • 3-4 green onions
  • 1 cup flat-leaf parsley leaves
  • ½ cup mint leaves
  • ½ cup cilantro leaves
  • 1 long green chili, deseeded and finely chopped
  • Juice of 1-2 lemons
  • About ¾ cup extra-virgin olive oil
  • 7 oz sheep's milk feta, crumbled
  • Sea salt and black pepper


  • If the tomatoes and cucumbers have lots of seeds, cut them out and discard. Cut the tomatoes into roughly ¼ inch cubes, followed by the cucumbers, radishes, and red onion, making sure everything is about the same size. Chop the green onions, parsley, mint, and cilantro leaves as finely as possible. Place everything in a large mixing bowl and add in the chili.

  • Now it is time to dress the salad with the lemon juice and olive oil. I encourage you to add these gradually- tasting, adding more, and tasting again- until you achieve the acidity you like. Remember, this salad is designed to be very lemony.

  • To serve, season well with salt and pepper. Taste and add more lemon juice, if you like, and scatter over the crumbled feta.