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Mediterranean Tomato Salad

Posted Jul 16 2014 3:27pm

Mediterranean Tomato Salad
I first tried this salad at a small restaurant when I was living in Vienna, Austria.

I don’t remember if the restaurant was Italian or Greek that’s why I call this salad Mediterranean. It has olives, so it must be from there, right?

I also tried a similar salad here in Toronto at an Italian deli. So, maybe it’s Italian after all?

Regardless of the origin, I love this salad so much, I could eat it everyday for lunch and dinner.
Mediterranean Tomato Salad
In case you are wondering, the small plant in the background is the oregano that is currently growing on my balcony.

It’s a part of my ‘growing fresh herbs on my balcony’ experiment I started in spring. I never knew that oregano plants look so pretty!

Although, I do have fresh oregano on hand, I only use dried oregano for this salad because the dressing would cook fresh herbs right away making them absolutely unappetizing.

If you decide to add some fresh herbs to this salad, do so just before serving.

Since feta cheese is usually a bit salty as well as olives have some salt in them too, there is no need to add extra salt to this salad.

And in case you have fresh tomatoes from your own garden and/or can enjoy this salad on a patio/balcony or under a tree, you are in for a treat.

Mediterranean Tomato Salad

Mediterranean Tomato Salad

Rating: 51

Prep Time: 15 minutes

Yield: 4 portions

Mediterranean Tomato Salad


2 pounds tomatoes, sliced
1 cup crumbled or cubed feta
1 cup pitted black olives
1/3 red onion (about 1/2 cup sliced onion), sliced
For the dressing:
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 Tbsp dried oregano


  1. To make the dressing, add the olive oil, balsamic vinegar and dried oregano to a small bowl. Mix to combine.
  2. Place the tomato slices, olives and onion into a salad bowl. Pour the dressing over the tomatoes and gently toss to combine. Add the feta cheese and serve.


Keeps well in the fridge for up to 24 hours.


Mediterranean Tomato Salad

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