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Mediterranean Tomato Salad With Feta & Olives - Fresh, Zesty, and Easy

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Add the olives and feta: Scatter the olives and feta over the vegetables. Keep the feta in larger crumbles for texture.
  3. 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.
  4. 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.
  5. Add fresh herbs: Stir in chopped parsley, mint, or basil. Taste and adjust with more salt, pepper, or lemon if needed.
  6. Rest briefly: Let the salad sit for 5–10 minutes so the tomatoes release some juice and the flavors mingle.
  7. 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.