Greek Tomato Salad

Name: Greek Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large, ripe tomatoes; 3/4 c. Feta cheese; 1/2 c. olive oil; 1/2 tsp. thyme; freshly ground pepper to taste; 1 can pitted olives; 3 tsp. wine vinegar; 1/2 tsp. oregano; salt to taste; 1 clove garlic

Eats Now Editorial Team · 464 kcal · Salads

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Greek Tomato Salad – a delicious recipe with tomatoes, Feta cheese, olive oil, thyme, freshly ground pepper, olives. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 large, ripe tomatoes
3/4 c. Feta cheese
1/2 c. olive oil
1/2 tsp. thyme
freshly ground pepper to taste
1 can pitted olives
3 tsp. wine vinegar
1/2 tsp. oregano
salt to taste
1 clove garlic

1
Cut tomatoes to bite size.
2
Cut olives in half.
3
Rub bowl with garlic; add tomatoes, olives and cheese.
4
Sprinkle with vinegar and olive oil.
5
Add seasonings and toss.
6
Marinate for at least 4 hours on counter.
7
If longer, store in refrigerate until 1 to 2 hours before serving.
8
Taste improves the longer it stands at room temperature.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 3 large, ripe tomatoes, 3/4 c. Feta cheese, 1/2 c. olive oil, 1/2 tsp. thyme, and more.

Yes, Greek Tomato Salad 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.

Quick Info

Servings
4 servings
Calories
464 kcal
Category
Salads

Eats Now Editorial Team

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

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