Fresh Tomato, Kalamata and Feta Salad with Shallot

Name: Fresh Tomato, Kalamata and Feta Salad with Shallot Herb Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup red wine vinegar; 2 teaspoons dried oregano; 1 tablespoon Dijon mustard; 1 medium shallot, finely chopped (about 2 tablespoons); 1 large garlic clove, minced; 1 teaspoon minced fresh ginger; 2/3 cup extra virgin olive oil; Salt and pepper, to taste; 4 medium tomatoes, sliced ( 1/2 inch thick); 1/3 cup pitted kalamata olives; 1/3 cup crumbled feta cheese; Whisk; Vegetable peeler (to peel ginger)

Servings: persons

1/3 cup red wine vinegar
2 teaspoons dried oregano
1 tablespoon Dijon mustard
1 medium shallot, finely chopped (about 2 tablespoons)
1 large garlic clove, minced
1 teaspoon minced fresh ginger
2/3 cup extra virgin olive oil
Salt and pepper, to taste
4 medium tomatoes, sliced ( 1/2 inch thick)
1/3 cup pitted kalamata olives
1/3 cup crumbled feta cheese
Whisk
Vegetable peeler (to peel ginger)

1
To make the vinaigrette, combine the first 6 ingredients in a bowl and whisk.
2
While continuing to whisk, gradually add oil in a thin stream.
3
It should be slightly thick.
4
Season the vinaigrette to taste with salt and pepper.
5
The vinaigrette may be made ahead and refrigerated.
6
Arrange tomatoes on either a large platter to pass or on individual salad plates.
7
Sprinkle with olives and feta cheese.
8
Drizzle with desired amount of dressing.
9
Cover and refrigerate remaining vinaigrette.
10
The vinaigrette may be stored for up to a month and used on a variety of salads.
11
Variation: Substitute cooked and crumbled bacon in place of olives for a different flavor.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/3 cup red wine vinegar, 2 teaspoons dried oregano, 1 tablespoon Dijon mustard, 1 medium shallot, finely chopped (about 2 tablespoons), and more.

Yes, Fresh Tomato, Kalamata and Feta Salad with Shallot Herb Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fresh Tomato, Kalamata and Feta Salad with Shallot Herb Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions