Unlike most Armenian salads which are chopped very fine, this salad gains its appeal to the eyes and the palate because each large piece is visible and distinguishable from its neighbor. On special request from Meghan, we tried it.
Peel the cucumbers. Wash the tomatoes and remove the stem end.
Wash and dry the fresh mint; remove the leaves from the stem and root before washing.
Chunk the tomatoes, cucumbers, and feta cheese in 1 inch cubes. Place tomatoes and cucumbers in serving bowl, leaving feta cheese aside. To the tomatoes and cucumbers, add finely chopped fresh mint and pitted Kalamata olives that have been cut in half. Just before serving, add your home made dressing of a good olive oil, a good red wine vinegar, in which has been steeped a garlic clove, kosher salt. Toss. THEN add feta cheese and lift salad carefully to incorporate the feta cheese without causing cheese to crumble, so as not to leave feta crumbs all over the tomatoes. Serve immediately. Enjoy!
The salad described above was the most popular dish at Thanksgiving dinner this year.