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Arugula, Feta, and Mint Relish

Serve this simple relish with grilled lamb, chicken, or pork, or with tomatoes on top of crackers or toasted bread.

  • Yield: Makes 2 1/2 cups
Arugula, Feta, and Mint Relish

Source: Everyday Food, June 2010


  • 1 cup lightly packed arugula, roughly chopped
  • 6 ounces feta, cut into 1/4-inch cubes
  • 1/2 cup lightly packed fresh mint leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grated lemon zest
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • Ground pepper


  1. In a medium bowl, combine arugula, feta, mint, oil, lemon zest, and red-pepper flakes. Season with pepper and toss well.

Cook's Note

Refrigerate in an airtight container, up to 2 days.

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