Cherry Tomato Salad

Our Cherry tomato salad is colorful, fresh, and easy to make. Enjoy it as a side to share family style or piled on grilled bread with a drizzle of extra virgin olive oil.

Course Salad

Cuisine Greek

Prep Time 10

Cook Time 0

Marinating 15

Servings

Calories 364kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 cups cherry tomatoes halved
½ English cucumber halved, seeded and diced into ½-inch pieces
1 spring onion thinly sliced
½ cup olives
¾ cup Greek feta cheese cubed or crumbled
2 tablespoons extra virgin olive oil
1 teaspoon red wine vinegar
½ teaspoon dried oregano
¼ cup fresh basil leaves chopped
sea salt

For serving

toasted country bread

Instructions

Combine the tomatoes, cucumber, feta cheese, spring onion, and olives in a large bowl.
Season with a generous pinch of sea salt and ½ teaspoon of dried oregano.
Pour the olive oil and vinegar over the salad and toss well.
Let the salad sit for 15 to 30 minutes.
Enjoy it as a main meal, a side to share family style, or piled on toasted bread with a drizzle of extra virgin olive oil.

Notes

Substitutions

- I love cherry tomato varieties like sweet bombs and summer medley. Grape tomatoes will also work. This salad can be made with regular-sized tomatoes. Try the Campari variety. They are small and sweet and the closest I have found to summer Greek tomatoes.

- Use the olives you love. A great substitute is capers.

- Instead of spring onion, a minced shallot is fantastic. Small-diced red onion is also delicious.

- Swap the Greek feta for goat cheese. For a less salty flavor, use mozzarella balls or glorious burrata.

- Fresh herbs always elevate a salad. Add fresh oregano leaves for basil, or sprinkle chopped dill. Cilantro will also be a lovely substitute if you can taste it (I can't; it tastes like soap).

- Instead of wine vinegar, try white balsamic vinegar.

The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.

Nutrition