Tomato-Feta Salad

By David Tanis

Published May 14, 2025

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(230)
Comments
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Cherry tomatoes make a colorful zesty salad that’s good on its own or very welcome as a picnic side dish. They are halved and tossed with a garlicky vinaigrette, roughly chopped olives, cilantro and parsley and a shower of crumbled feta, an ideal accompaniment to grilled meats.

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Ingredients

Yield:6 to 8 servings

  • 4 cups cherry tomatoes or grape tomatoes (about 3 pints), halved

  • Salt and black pepper

  • ½ cup roughly chopped green or black olives

  • 2 garlic cloves, pounded to a paste or grated

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar

  • ½ cup roughly chopped cilantro

  • ½ cup roughly chopped parsley

  • 8 ounces feta, crumbled in large chunks

  • 5 ounces arugula or baby spinach (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

8 grams carbs; 25 milligrams cholesterol; 163 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 2 grams fiber; 467 milligrams sodium; 6 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put tomatoes in a large bowl. Season well with salt and pepper, and toss.

  2. Step 2

    Add olives, garlic, olive oil and vinegar, and toss well, leaving salad to marinate for 10 to 15 minutes.

  3. Step 3

    To serve, add chopped cilantro and parsley, and transfer to a platter.

  4. Step 4

    Garnish with feta and add greens, if using.

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Ratings

5 out of 5
230 user ratings
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Comments

chef wo

I make this and add cooked quinoa to the salad

Susan

I like this with chunks of avocado as well.

Marco

Everyone raved about the salad. We served it with grillled hamburgers and corn on the cob. I prepared it two hours in advance and I believe the extra time allowed the flavors to fully develop. We’re making it again for a Memorial Day barbecue.

Richard

Really delicious. I did add some English cucumber for crunch and cooked orzo to absorb the terrific dressing. Perfect summer salad.

Salad Girly

My boyfriend and I loved this recipe, he kept going back for more helpings. The only change I made was no olives and parsley, I don’t think they’re required for this to be yummy!

Cookin in Nyack

I made this and it came out out very good! I added orecchiette to make it a bit heartier and it was delicious. If you do that- make sure to increase the vinaigrette to account for the added pasta!

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