Tomato and Olive Salad with Feta

Tomato and Olive Salad with Feta

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 2 Servings

Heirloom tomatoes work extremely well in this salad as they add beautiful color and uniqueness to this dish’s presentation. Serve with a side of crusty, rustic bread and a chilled, dry white wine.


  • 15 small tomatoes
  • 3 tablespoons pitted, sliced green olives
  • 3 tablespoons pitted, sliced black olives
  • 3 tablespoons pitted, sliced kalamata olives-optional
  • 1 stalk spring onion (scallion), finely chopped
  • 2 ounces feta or mozarella
  • 1 tablespoon olive oil
  • 3 teaspoons red wine vinegar
  • 1 teaspoons sugar
  • 1/4 teaspoons fresh or dried oregano
  • sea salt andfreshly ground pepper


  1. Place the oil, vinegar, sugar, oregano and a few pinches of salt and pepper into a small bowl. Whisk the mixture vigorously to combine.
  2. Cut the tomatoes in half and then place in a salad bowl with the olives, onion and feta. Pour the salad dressing over the salad and then gently toss to coat.


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