tomato, olive, feta salad Recipe

Name: tomato, olive, feta salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces feta cheese; ¼ cup chopped of fresh mint; 4 large tomatoes, sliced; 12 cucumber, sliced into thin slices; 12 lb assorted red pear tomatoes or 12 lb cherry tomatoes, red and yellow,halved; ½ cup pitted kalamata olive, halved; ¼ cup olive oil; grated lemon, zest of; 4 teaspoons fresh lemon juice; fresh pepper

Servings: persons

8 ounces feta cheese
¼ cup chopped of fresh mint
4 large tomatoes, sliced
12 cucumber, sliced into thin slices
12 lb assorted red pear tomatoes or 12 lb cherry tomatoes, red and yellow,halved
½ cup pitted kalamata olive, halved
¼ cup olive oil
grated lemon, zest of
4 teaspoons fresh lemon juice
fresh pepper

1
crumble feta in a small bowl, add mint, set aside.
2
season tomato slices with salt, arrange on a platter.
3
top with cucumber slices.
4
add bite sized tomatoes on top.
5
sprinkle with olives.
6
whisk together olive oil, lemon juice and zest and pepper in small bowl.
7
drizzle over vegetables.
8
top with feta.
9
serve.

673

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

You need 10 ingredients. The key ingredients include: 8 ounces feta cheese, ¼ cup chopped of fresh mint, 4 large tomatoes, sliced, 12 cucumber, sliced into thin slices, and more.

Yes, tomato, olive, feta 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.

tomato, olive, feta salad

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