Juicy Summer Salad with Tomatoes, Feta, and Kalamata Olives

A light, fragrant salad that never misses on hot days: ripe tomatoes, creamy feta, meaty Kalamata olives, and a bright oregano dressing. The secret is a little grated tomato in the dressing, which gives the flavor extra depth and a naturally juicy finish.

Ingredients

• Ripe tomatoes — 1.3 lb | 600 g
• Ripe tomato for grating — 7 oz | 200 g (or 1 large)
• Red onion — 2.8 oz | 80 g (about 1/2)
• Feta cheese — 5.3 oz | 150 g
• Pitted Kalamata olives — 2.8 oz | 80 g
• Fresh parsley — 0.4 oz | 10 g
• Extra virgin olive oil — 3 tbsp | 45 ml
• Red wine vinegar — 1 1/2 tbsp | 22 ml
• Dried oregano — 1 tsp | 1 tsp
• Salt — 1/2 tsp | 1/2 tsp
• Sugar — a pinch (1/4 tsp | 1/4 tsp)
• Fresh baguette, for serving — optional

Step-by-Step Recipe

1. Cut the salad tomatoes into generous wedges or segments. Grate one large tomato on the coarse side of a grater until you have a puree; discard the skin.
2. Slice the red onion into thin half-moons. To tame its sharpness, cover with ice-cold water for 5 minutes, then drain and pat dry.
3. Make the dressing: whisk together the olive oil, vinegar, oregano, salt, and a pinch of sugar. Add the grated tomato and beat with a fork until smooth.
4. In a bowl, combine the cut tomatoes, onion, Kalamata olives, and finely chopped parsley.
5. Cut the feta into large cubes or break it into chunks with your hands and add it to the salad.
6. Pour over the dressing and toss gently, being careful not to break up the feta too much.
7. Let the salad stand for 5 minutes so the flavors can meld. Serve with crusty baguette.

Nutrition Facts (per serving)

Calories	≈ 260 kcal
Protein	≈ 7.5 g
Fat	≈ 21 g
Carbohydrates	≈ 12.5 g
Fiber	≈ 3 g
Sugar	≈ 9 g
Sodium	≈ 950 mg

Tips and Variations

• Choose meaty, fragrant tomatoes: pink tomatoes, beefsteak, or plum tomatoes all work beautifully. The riper they are, the brighter the flavor.
• Go easy on the salt: feta and olives already bring plenty of salinity.
• Parsley can be swapped for basil or fresh oregano; for heat, add a pinch of chili flakes.
• Some of the olives can be replaced with capers for a sharper, brinier note.
• To make the salad more filling, add cooked quinoa, pearl barley, or toasted whole-grain bread cubes.

FAQ

Can I substitute another cheese for feta?

Yes, halloumi-style brined cheese or a firm sheep’s or goat’s cheese will work. Choose a cheese with a dense texture so it holds its shape when tossed.

What tomatoes are best?

Meaty, fully ripe tomatoes with a deep aroma are ideal. Mixing different colors and shapes makes the salad look more striking and gives the flavor more dimension.

What can I use instead of red wine vinegar?

Lemon juice or white balsamic vinegar works well. Start with a smaller amount and adjust the acidity to taste.