Mediterranean Tomato Salad With Feta & Olives – Fresh, Zesty, and Easy
Tomatoes, salty feta, and briny olives are a combination that rarely misses. This Mediterranean Tomato Salad with Feta & Olives comes together in minutes and tastes like sunshine on a plate. It’s crisp, juicy, and full of bright flavors, perfect for a quick lunch or a simple side.
You don’t need fancy skills or special equipment—just good ingredients and a light touch. Serve it with crusty bread, grilled fish, or roasted chicken, and you’ve got a meal.
Mediterranean Tomato Salad With Feta & Olives - Fresh, Zesty, and Easy
Ingredients
Method
- Prep the vegetables: Slice the tomatoes into wedges, the cucumber into half-moons, and the red onion into thin slivers.Add everything to a large bowl.
- Add the olives and feta: Scatter the olives and feta over the vegetables. Keep the feta in larger crumbles for texture.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, dried oregano, a pinch of salt, and black pepper.
- Toss gently: Pour the dressing over the salad and toss lightly with a large spoon and spatula. Avoid overmixing so the tomato wedges stay intact and the feta doesn’t turn to paste.
- Add fresh herbs: Stir in chopped parsley, mint, or basil. Taste and adjust with more salt, pepper, or lemon if needed.
- Rest briefly: Let the salad sit for 5–10 minutes so the tomatoes release some juice and the flavors mingle.
- Serve: Transfer to a shallow platter and finish with a drizzle of olive oil and a pinch more oregano, if you like.Serve with crusty bread to soak up the juices.
What Makes This Special
This salad shines because it celebrates ripe tomatoes at their best. The dressing is simple—good olive oil, lemon, and a bit of vinegar—but it lifts every bite.
Feta brings creamy saltiness, while olives add a savory edge that balances the sweetness of the tomatoes. Fresh herbs keep it lively and aromatic. It’s the kind of dish that tastes better than the sum of its parts and works for busy weeknights or casual gatherings.
What You’ll Need
- Tomatoes: 4–5 medium ripe tomatoes (heirloom, Roma, or vine-ripened), cut into wedges or thick slices
- Cucumber: 1 small English cucumber, halved lengthwise and sliced
- Red onion: 1/4 small red onion, very thinly sliced
- Feta cheese: 4–5 oz, crumbled or cut into small cubes
- Kalamata olives: 1/2 cup, pitted and halved
- Extra-virgin olive oil: 3 tablespoons
- Lemon juice: 1 tablespoon, freshly squeezed
- Red wine vinegar: 1 teaspoon
- Garlic: 1 small clove, finely grated or minced
- Dried oregano: 1 teaspoon
- Fresh herbs: 2 tablespoons chopped parsley, mint, or basil (or a mix)
- Salt and black pepper: To taste
- Optional add-ins: 1/2 red bell pepper sliced, a handful of arugula, or capers for extra briny flavor
How to Make It
- Prep the vegetables: Slice the tomatoes into wedges, the cucumber into half-moons, and the red onion into thin slivers.Add everything to a large bowl.
- Add the olives and feta: Scatter the olives and feta over the vegetables. Keep the feta in larger crumbles for texture.
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, dried oregano, a pinch of salt, and black pepper.
- Toss gently: Pour the dressing over the salad and toss lightly with a large spoon and spatula. Avoid overmixing so the tomato wedges stay intact and the feta doesn’t turn to paste.
- Add fresh herbs: Stir in chopped parsley, mint, or basil. Taste and adjust with more salt, pepper, or lemon if needed.
- Rest briefly: Let the salad sit for 5–10 minutes so the tomatoes release some juice and the flavors mingle.
- Serve: Transfer to a shallow platter and finish with a drizzle of olive oil and a pinch more oregano, if you like.Serve with crusty bread to soak up the juices.
Storage Instructions
This salad is best the day you make it, especially within a couple of hours. If you need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours. The tomatoes will soften, but the flavors remain delicious.
Make-ahead tip: Prep the vegetables and olives ahead of time and store them separately.
Mix the dressing and keep it in a jar. Combine everything and add feta and herbs right before serving for the freshest taste.
Health Benefits
- Tomatoes: Packed with vitamin C, potassium, and lycopene, an antioxidant linked to heart health and skin support.
- Olive oil: Rich in monounsaturated fats and polyphenols that support heart health and reduce inflammation.
- Feta: Provides protein and calcium in moderate amounts. Compared to many cheeses, it’s lower in fat and calories.
- Olives: Offer healthy fats and antioxidants that complement a Mediterranean-style diet.
- Fresh herbs and garlic: Add micronutrients and plant compounds that may support immune and cardiovascular health.
Pitfalls to Watch Out For
- Underripe tomatoes: If the tomatoes are pale or hard, the salad will taste flat.Choose fragrant, heavy-for-their-size tomatoes with deep color.
- Over-salting: Feta and olives are salty. Season at the end to avoid overshooting.
- Watery salad: Very juicy tomatoes can thin the dressing. A brief rest is good, but don’t let it sit too long before serving. You can also seed very watery tomatoes.
- Harsh onion bite: If your red onion is strong, soak the slices in cold water for 10 minutes, then drain and pat dry.
- Low-quality oil: The dressing is simple, so use a good extra-virgin olive oil for the best flavor.
Variations You Can Try
- Greek-leaning version: Add sliced green bell pepper, capers, and keep the feta in larger slabs over the top.Skip cucumber if you prefer tomatoes to lead.
- Herb-forward: Use a mix of parsley, mint, and dill for a fresh, garden feel.
- With grains: Fold in cooked and cooled farro, bulgur, or quinoa to make it a more filling lunch.
- Creamy twist: Swap feta for soft goat cheese and add a spoonful of yogurt to the dressing for extra tang.
- Citrus note: Add lemon zest to the dressing and a splash more vinegar for brightness.
- Spicy kick: Sprinkle in Aleppo pepper or crushed red pepper flakes.
- No onion: Use thinly sliced scallions or chives if you prefer something milder.
FAQ
Can I use cherry tomatoes instead of regular tomatoes?
Yes. Cherry or grape tomatoes are sweet, consistent, and hold their shape well. Halve them and proceed with the recipe.
You might need a touch less vinegar since they’re often sweeter.
What kind of feta works best?
Block feta packed in brine has the best flavor and texture. It crumbles cleanly without getting chalky. Sheep’s milk feta is classic and a bit richer, while cow’s milk feta is milder.
Do I need both lemon juice and vinegar?
You don’t have to, but the combination gives a brighter, more layered acidity.
If you only have one, use lemon juice and taste as you go.
Can I make this dairy-free?
Absolutely. Omit the feta and add a handful of toasted almonds or chickpeas for extra body and protein. A sprinkle of nutritional yeast can add a savory note.
How do I keep the salad from getting soggy?
Use ripe but firm tomatoes, toss just before serving, and avoid overmixing.
If making ahead, keep the dressing separate and add salt at the end to reduce water release.
Which olives should I choose?
Kalamata olives are traditional for their meaty texture and rich flavor. You can mix in Castelvetrano olives for a buttery, milder bite if you like variety.
What can I serve with this?
Grilled chicken, seared salmon, lamb chops, or a simple omelet all pair well. For a vegetarian meal, add hummus and warm flatbreads.
Is there a way to mellow the raw garlic?
Yes.
Grate the garlic and let it sit in the lemon juice for a few minutes before adding the oil. The acid softens the sharpness.
Final Thoughts
This Mediterranean Tomato Salad with Feta & Olives is all about ease and flavor. With just a few fresh ingredients and a simple dressing, you get a dish that tastes like summer any time of year.
Keep it straightforward, let the tomatoes lead, and adjust the seasoning to your taste. It’s a reliable side, a quick lunch, and a crowd-pleaser worth keeping in your regular rotation.
