Tomato-Feta Salad

By David Tanis

Published May 14, 2025

Tomato-Feta Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(177)
Comments
Read comments

Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.

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Ingredients

Yield:6 to 8 servings
  • 4cups cherry tomatoes or grape tomatoes (about 3 pints), halved
  • Salt and black pepper
  • ½ cup roughly chopped green or black olives
  • 2garlic cloves, pounded to a paste or grated
  • 3tablespoons olive oil
  • 2tablespoons red wine vinegar
  • ½cup roughly chopped cilantro
  • ½cup roughly chopped parsley
  • 8ounces feta, crumbled in large chunks
  • 5ounces arugula or baby spinach (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

163 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 467 milligrams sodium

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

    Put tomatoes in a large bowl. Season well with salt and pepper, and toss.

  2. Step 2

    Add olives, garlic, olive oil and vinegar, and toss well, leaving salad to marinate for 10 to 15 minutes.

  3. Step 3

    To serve, add chopped cilantro and parsley, and transfer to a platter.

  4. Step 4

    Garnish with feta and add greens, if using.

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Ratings

5 out of 5
177 user ratings
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Comments

chef wo

I make this and add cooked quinoa to the salad

Susan

I like this with chunks of avocado as well.

Marco

Everyone raved about the salad. We served it with grillled hamburgers and corn on the cob. I prepared it two hours in advance and I believe the extra time allowed the flavors to fully develop. We’re making it again for a Memorial Day barbecue.

Deb

quick and tasty. a keeper!

Julie

Delicious. I typically am not a fan of cilantro, but it worked beautifully here. I made it as described and added a few cucumbers. Looking forward to making it again.

Khloee

Made this and added chickpeas! Delicious!

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