Tomato-Feta Salad

By David Tanis

Published May 15, 2025

Tomato-Feta Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(120)
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
  • 4cups cherry tomatoes or grape tomatoes (about 3 pints), halved
  • Salt and black pepper
  • ½ cup roughly chopped green or black olives
  • 2garlic cloves, pounded to a paste or grated
  • 3tablespoons olive oil
  • 2tablespoons red wine vinegar
  • ½cup roughly chopped cilantro
  • ½cup roughly chopped parsley
  • 8ounces feta, crumbled in large chunks
  • 5ounces arugula or baby spinach (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

163 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 6 grams protein; 467 milligrams sodium

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
120 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.

Judys

Really nice salad. Cut recipe down for just the two of us. Used diced local tomatoes. Made two hours ahead and added herbs, arugula and feta at the end. Used black and green olives, and mint instead of cilantro because I didn’t have any. Served with David Tannis’s seared scallops with peppercorns, and squid ink pasta we bought in Italy. Delicious dinner😋

CincyAllie

Great salad. Added farro and served over lettuce and topped with grilled chicken. Subbed garlic for garlic scapes for a lighter garlic taste.

Tere

Can it be made the night before

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