Tomato Feta and Olives Salad is an abundance of garden-fresh veggies and greenies to have all the flavours of summer on a plate. This garden-fresh salad would make a lovely and delicious addition to any of your meals.
Who doesn’t love salads? All people love them, but of different variations. For example one of the best combos for me is avocado with tomatoes. However, it is always fun to come up with new ways and ideas of great and tasty salads.
For today, I have prepared a very easy, quick, and flavorful salad with a bountiful of fresh veggies and greenies. This salad has a fresh, colourful, and slightly sour taste reminding of summer.
This nicely colourful salad has a great balance of sweet/sour cherries, sour/salty olives, feta, and greens. A simple way with just a few ingredients to enjoy a fresh salad any time of the year. Sensational! This is the word that comes to mind when I describe this best tomato feta salad recipe. We are salad-fans. We love any kind of salads from simple arugula with some cherries to more complicated or caloric that is with yoghurt or creamy dressings. This Mediterranean salad is very versatile as you can easily add cucumbers, red onions, different kinds of cheese and olives. A vibrant and healthy salad of amazing flavours and colours.
My daughter adores olives, of any colour, but she doesn’t like them in salads. So, for her, I make a simple tomato salad with olive oil and dressing.
This salad pairs well with any kind of cooked meat or fish, or pasta, or potatoes. It is a bursting of colours and flavours on a plate served next to anything.
How do you cut olives for the salad?
I cut half the green olives. I like the taste of them when they are divided into two parts.
If the green olives have their pit, pop them out with your fingers. Take a knife and smash with it over the olives so that the olive split into halves. Chop halves or small pieces as you like. I adore big green olives that have some flavours inside and don’t have the seeds.
What type of olives can you use for this salad?
For this salad, I have used two types of olives. The green ones with bell pepper inside, and Kalamata of Greek origins. I adore Kalamata combined with green olives as they taste a little different, but so perfect together. However, for this salad, you can use any kind of olives you like.
How to make tomato feta salad?
This colourful and healthy Greek-style salad is very easy, and such a pleasure, to make. Nothing would scream more summer than a fresh tomato feta salad with olives straight out of the garden.
- 12 cherry tomatoes
- 1 cup of green olives
- 1 cup Kalamata
- 50g Feta cheese
- Spring onion
- Olive Oil
- Black pepper
As always the rule is simple: washing the veggies is a very important part to making a salad. Cut halves the tomatoes, olives, and chop spring onion, dill and cilantro into small pieces. Add Kalamata whole as they are, and cut some cubes of Feta cheese.
Take a bowl and combine tomatoes, olives, feta, and the greenies. Pour the dressing and season properly with oregano, salt, and pepper. Toss all the ingredients until all of them are evenly coated.
Serve immediately next to any garniture.
For note: in case you don’t want to serve it right away, cut and chop the vegetables and store them in the fridge until you want to serve it. Make the dressing and pour over the salad at the time you will serve it unless you will have a soggy and untasty salad. Tomatoes leave the water if they are salted and stored.
What to serve with tomato feta salad?
This great and healthy tomato feta salad pairs excellent with any side dishes. For example, you can check these recipes:
- Cucumbers are great adds-in to this salad. Peeling the skin off will make them taste better, as the skin sometimes tastes bitter.
- I adore using small tomatoes in salads. They are less seedy and taste sweeter.
- Cilantro or parsley.
- Add some red pepper flakes if you want that salad spicier and chillier.
- Olives – here you can play with your imagination.
Colorful Tomato Feta & Olives Salad
- 12 cherry tomatoes
- 1 cup green olives
- 1 cup Kalamata
- 50 g Feta cheese
- spring onion
- 3 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp oregano
- Cut halves the tomatoes, olives, and chop spring onion, dill and cilantro into small pieces. Add Kalamata whole as they are, and cut some cubes of Feta cheese.
- Take a bowl and combine tomatoes, olives, feta, and the greenies. Pour the dressing and season properly with oregano, salt, and pepper. Toss all the ingredients until all of them are evenly coated.
- Serve immediately.