Greek Tomato Salad

By David Tanis

Published July 29, 2014

  • Craig Lee for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(1,104)
Comments
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The Greek approach to a good tomato salad, whether it has cucumbers and lettuce or not (this one doesn’t), is all about keeping it simple. Sweet, ripe summer tomatoes, salt and olive oil are all you need. The flourishes here — green pepper, red onion, chopped mint and pinch of oregano — are optional, but they add brightness. Good Greek feta cheese takes it over the top.

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Ingredients

Yield:4 to 6 servings

  • 3 to 4 pounds ripe tomatoes, preferably heirloom

  • 1 small red onion, sliced thinly crosswise

  • 1 or 2 small sweet peppers, such as bell or corno di toro, sliced into thin rings

  • Flaky sea salt, such as Maldon

  • 4 ounces Greek feta cheese

  • 2 tablespoons roughly chopped mint

  • ½ teaspoon dried oregano

  • Fruity extra-virgin olive oil, for drizzling

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

13 grams carbs; 17 milligrams cholesterol; 146 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 4 grams fiber; 744 milligrams sodium; 5 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wash, core and slice tomatoes ½-inch thick. Arrange slices on a platter or in a shallow wide bowl.

  2. Step 2

    Scatter onion and pepper slices over tomatoes and season everything with sea salt. Let sit 10 minutes to draw out juices.

  3. Step 3

    Break feta into rough chunks and scatter over salad. Sprinkle mint and oregano over top, drizzle generously with olive oil and serve.

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Ratings

5 out of 5
1,104 user ratings
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Comments

Bohemian

If there aren't good heirloom tomatoes or homegrown I cut cherry tomatoes in half and leave them to marinate in a bowl for 45 minutes to an hour. It improves the texture and taste, and usually I marinate them with minced garlic, olive oil, and a little of my favorite vinegar, but the same technique will work just from the time left in a covered bowl. I learned it from an Alice Waters recipe.

How it's done in Greece

I live in Greece, this simple recipe is a staple, and everyone in the US I've shown it to has loved it. Here, the tomatoes are cut into bite size chunks, and the onion is cut in half, and then in sliced strips - nothing in rounds. Peppers and cucumbers often accompany, as well as oregano, but never mint. The juice mixed with the oil is savored, and soaked up with fresh bread pieces!

Maxine

Of all the delicious tomato recipes we have made so far this summer, we found this to be simply the best. It may have been the fresh mint and the dried oregano with the feta, but the entire salad was so fresh tasting, we thought we were actually sitting on the beach in Greece.

Dianeh

Absolutely wonderful! Added a splash of red wine vinegar but it’s fine without it. Love everything David Tanis!

becca

Used two big farmers market tomatoes (18ish oz) and eyeballed the rest.3 small sweet peppers Let A add some olives and served w balsamic.

Joanne S

Hands down one of the loveliest tomato salads we’ve ever made. I soaked the red onions in ice water to tame (not eliminate) the pungency but otherwise followed the recipe exactly. This one’s going into regular rotation during tomato season.

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