This tomato salad with feta cheese and olives is a bit of a mix between an Italian salad and a village style Greek salad.
It is quick and easy to make and makes a wonderful side dish for just about anything.
Tomatoes are so healthy for us, especially when you buy them (or grow them!) in season, when they can ripen on the vine instead of traveling thousands of miles before we eat them.
Fresh tomatoes are high in Vitamin C and also give us Vitamins A and B, magnesium, fiber, phosphorous, calcium and so much more.
Tomatoes have also been found to be a wonderful source of lycopene, which has been shown to protect against cancer, heart disease and macular degeneration, an age related loss of sight. Look here for information on why tomatoes are so healthy for us.
This is a fantastic tomato salad recipe for a variety of special diets. If you need low carb recipes, gluten free or diabetic recipes, this recipe is perfect.
It’s easy to see why tomato recipes should be on the menu often, all year round.
Tomato Salad with Feta
- 2 pounds tomatoes, cut into slices or wedges
- 1/2 cucumber, sliced
- 1 cup black olives
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 red onion, chopped
- 3/4 cup feta cheese, crumbled
- 2 tablespoons basil, fresh, chopped
- 6 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Place tomatoes in a bowl. Sprinkle them with salt and pepper and top with the onions, feta, cucumber and chopped basil.
- Mix the oil and vinegar together and pour over tomatoes. Let the salad sit for a few minutes.
- Mix gently before serving. Place in a serving dish and scatter the olives on top.
Fresh basil is best for this recipe but if you don’t have it, use about a teaspoon of dried basil or oregano and put it in the oil and vinegar mix. Let the salad dressing sit for a few minutes before you add it to the salad to give the dried herbs a chance to soften and release their flavor.
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