🥗 Mediterranean Tomato and Olive Salad
✨ Description
This Mediterranean Tomato and Olive Salad is simple, vibrant, and full of sunshine flavors. Juicy tomatoes are paired with briny olives, crisp vegetables, fresh herbs, and a lemony olive oil dressing. It’s a staple side dish across the Mediterranean—perfect with grilled meats, seafood, or enjoyed on its own with warm bread.
🧺 Ingredients (Serves 4)
Salad
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3 cups ripe tomatoes, chopped or sliced (cherry, vine, or Roma)
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½ cup mixed olives (Kalamata, green, or black), pitted & sliced
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¼ cup red onion, thinly sliced
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½ cup cucumber, chopped (optional but traditional)
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2 tbsp fresh parsley, chopped
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1 tbsp fresh basil or oregano, chopped
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¼ cup crumbled feta cheese (optional)
Dressing
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3 tbsp extra-virgin olive oil
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1½ tbsp fresh lemon juice or red wine vinegar
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½ tsp dried oregano
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Salt & black pepper, to taste
🔥 Instructions
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Prepare the vegetables
Place tomatoes, olives, onion, cucumber, and herbs in a large bowl. -
Make the dressing
In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper. -
Combine
Pour dressing over the salad and gently toss. -
Finish & rest
Add feta (if using). Let sit for 10 minutes to allow flavors to blend. -
Serve
Serve fresh at room temperature or lightly chilled.
🌿 Mediterranean Tips
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Use high-quality olive oil—it makes a big difference
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Let the salad rest briefly before serving
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Balance acidity and salt based on the olives you use
❓ Q & A
Q: What tomatoes work best?
A: Cherry or vine-ripened tomatoes are ideal for sweetness and juiciness.
Q: Can I make this salad ahead of time?
A: Yes, but add feta just before serving for best texture.
Q: Can I make it vegan?
A: Simply skip the feta or use plant-based cheese.
Q: What olives are most authentic?
A: Kalamata or Mediterranean green olives are classic.
Q: How long does it keep?
A: Best eaten fresh, but can be refrigerated up to 24 hours.
