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Herb Salad with Feta


Using two kinds of parsley -- flat-leaf and curly-leaf -- brings a variety of textures to this salad. But it's also fine to choose just one, as long as you have two cups total.

  • Prep:
  • Total Time:
  • Servings: 4
Herb Salad with Feta

Photography: Tina Rupp

Source: Martha Stewart Living, January 2005


  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • Freshly ground pepper
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1 cup firmly packed fresh curly-leaf parsley leaves
  • 1/2 cup firmly packed fresh mint leaves
  • 1 small head Boston lettuce (9 ounces), torn into bite-size pieces
  • 2 ounces (1/3 cup) feta cheese, crumbled


  1. Whisk together oil and lemon juice in a medium bowl, and season with salt and pepper. Add flat-leaf parsley, curly-leaf parsley, mint, and lettuce; toss to combine. Garnish with cheese.

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