Tomato-Feta Salad

By David Tanis

Published May 14, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(190)
Comments
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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

  • 4 cups cherry tomatoes or grape tomatoes (about 3 pints), halved

  • Salt and black pepper

  • ½ cup roughly chopped green or black olives

  • 2 garlic cloves, pounded to a paste or grated

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • ½ cup roughly chopped cilantro

  • ½ cup roughly chopped parsley

  • 8 ounces feta, crumbled in large chunks

  • 5 ounces arugula or baby spinach (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

8 grams carbs; 25 milligrams cholesterol; 163 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 467 milligrams sodium; 6 grams protein; 4 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

    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
190 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.

Jen

Delicious - didn't use the feta because my 13 year old doesn't like it and he was the one making it (rule in our house is if you want to modify a recipe, you have to be the cook). Best a few hours after making. The next day it was still good, but we had to put it in the fridge and the tomatoes just weren't as tasty.

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.

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