How many servings does this recipe make?

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

What ingredients do I need for Greek-Style Tomato Salad with Mint and Feta?

You need 7 ingredients. The key ingredients include: 1 1/2 pounds tomatoes, cored and diced (4 cups), 2 tablespoons torn mint leaves, 2 radishes, thinly sliced (1/4 cup), 1/4 cup extra-virgin olive oil, and more.

Is Greek-Style Tomato Salad with Mint and Feta suitable as salads?

Yes, Greek-Style Tomato Salad with Mint and Feta falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Greek-Style Tomato Salad with Mint and Feta?

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

Greek-Style Tomato Salad with Mint and Feta Recipe

Name: Greek-Style Tomato Salad with Mint and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds tomatoes, cored and diced (4 cups); 2 tablespoons torn mint leaves; 2 radishes, thinly sliced (1/4 cup); 1/4 cup extra-virgin olive oil; Salt and freshly ground pepper; 2 cups baby arugula (2 ounces); 1/2 cup crumbled feta (3 ounces)

Fresh, crisp and full of flavor — this Greek-Style Tomato Salad with Mint and Feta is a must-try. Made with tomatoes, mint, radishes and extra-virgin ol…

This Greek-Style Tomato Salad with Mint and Feta relies on simple, everyday ingredients such as torn mint leaves, extra-virgin olive oil, baby arugula (2 ounces) and crumbled feta (3 ounces). It comes together quickly and makes 4 servings, at about 242 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Servings: persons

1 1/2 pounds tomatoes, cored and diced (4 cups)
2 tablespoons torn mint leaves
2 radishes, thinly sliced (1/4 cup)
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 cups baby arugula (2 ounces)
1/2 cup crumbled feta (3 ounces)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
242 kcal
Category
Salads

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Greek-Style Tomato Salad with Mint and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions