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This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.

Source: Everyday Food, July/August 2012



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How would you rate this recipe?
  • jusbeth
    13 AUG, 2013
    Great salad, but too much time on the beets!! Try Susie Fishbein's method of "scrubbed, not peeled, sliced and roasted on parchment for 18-22 minutes--third of the time--brush with oil, sprinkle with Thyme, and salt"-- complete recipe is on p80 of Passover by Design. I never prepared beets before, until this recipe--Now do all the time, and they would be spectacular with the tomatoes and cheese. Love the daily emails, by the way.
    • Timbolester
      4 AUG, 2015
      Shhhh! Don't tell Martha but I am going to use beets from a jar. Most of us don't have tine to scrub, peel, boil and roast them on our own!
  • hinsdale
    19 SEP, 2013
    Made with aged feta and heirloom tomatoes. Did not have beets on hand and the dish was still delicious without them. Really liked the addition of cilantro. Makes a colorful presentation. Have made this several times with variety of tomatoes and toasted sunflower seeds adds a touch of crunch. This addition may not be for everyone.
  • MS12479473
    1 SEP, 2013
    I thought that this salad was a little bland. I'll try it again but I plan to add balsamic or red wine vinegar to give it a little tang.
  • kummer
    19 AUG, 2013
    Made this last night for dinner to go with grilled steak. My husband and I both loved it! The only change I made was using arugula instead of cilantro because that is what I had. It was simple, delicious and healthy! I love recipes that are so seasonal and make the most of the farmer's market wonderfully fresh food.

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