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Greek Tomato Salad

Greek Tomato Salad

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Adapted from a version by chef Gavin Kaysen, Emily says that she made this salad for her friend Linda Lou, who is Greek and is notorious for stealing olives out of unsuspecting martinis. "She loved it, so I consider it to have the official Greek stamp of approval."


  • 2 Cups feta cheese
  • 2 -3 pounds assorted heirloom tomatoes, cut in quarters or wedges
  • 2/3 Cups pitted kalamata olives
  • 1/4 red onion, sliced as thinly as possible
  • Sea salt and pepper
  • Extra-virgin olive oil
  • Fresh chopped oregano

    • 6-8 Beefsteak tomatoes, sliced
    • 1/4 cup red wine vinegar
    • 3/4 cup EVOO
    • 1-2 tablespoons kosher salt
    • 1 teaspoon thyme leaves
    • 1 teaspoon coarse ground pepper
    • 1/2 teaspoon garlic powder
    • 8 ounces pitted Kalamata olives
    • 8 ounces feta cheese, crumbled
    1. Place the sliced tomatoes in a plastic container with a tight-fitting lid and shake gently to mix. Marinate as least 4 hours. When ready to serve fan the tomatoes in a circle to cover the outermost portion of a round serving platter. Place the olives in the center and sprinkle the feta over the tomatoes. Reserve the marinade to use as a tomato vinaigrette dressing.

    Greek Tomato Salad is a simple but super tasty Greek salad recipe that is really at it's best with the ripest tomatoes you can find.

    No, I haven’t started talking in the third person. This isn’t my Greek Tomato Salad recipe. Betsy’s brother-in-law also shares my name (and blogs!) and this is his lovely recipe that I first had while we were on vacation last week.

    And just so there is no confusion: if you vacation with me, I will absolutely, unabashedly steal your recipes. Especially if they are this good and this easy.

    I can’t help myself. I have to peer over shoulders… taking mental notes… only to rush home and reproduce it as best I can.

    What makes this salad so wonderful is using the ripest tomatoes you can find. The juice from the tomatoes helps flavor the dressing, which is mostly just red wine vinegar and a lot of it.

    Don’t let August tomatoes go by without making this simple bowl of food.

    Recipe Summary

    • ½ cup red wine vinegar
    • ½ cup water
    • 2 teaspoons sugar
    • 1 ¼ teaspoons kosher salt, divided
    • ½ cup thinly sliced red onion
    • 6 ounces Halloumi cheese,* sliced 1/3 inch thick
    • 3 tablespoons extra-virgin olive oil, divided
    • 2 pounds mixed heirloom tomatoes, sliced and/or cut up
    • ¼ cup fresh oregano leaves, chopped (if desired)
    • ¼ teaspoon cracked black pepper

    In a small, nonreactive saucepan, combine vinegar, the water, sugar and 1 teaspoon kosher salt. Bring to a boil over high. Reduce heat and simmer, stirring occasionally, just until sugar and salt are dissolved. Remove saucepan from heat add onion, stirring to combine. Let stand at least 20 minutes.

    Meanwhile, lightly brush Halloumi with 1 tablespoon olive oil. Preheat a grill pan over medium-high. Arrange cheese slices in pan and cook 1 to 2 minutes or until heated through and nicely marked, turning once.

    Arrange tomatoes and grilled Halloumi slices on a platter. Spoon the pickled onions and 2 tablespoons of the pickling liquid over tomatoes and cheese. (Discard remaining pickling liquid.) Drizzle salad with 2 tablespoons olive oil. Sprinkle with fresh oregano, 1/4 teaspoon kosher salt and the black pepper.

    Tomatokeftedes (Fried Santorini tomato balls / tomato fritters)

    • Author: Eli K. Giannopoulos
    • Prep Time: 10 min
    • Cook Time: 20 min
    • Total Time: 30 min
    • Yield: 6 tomato balls 1 x
    • Category: Appetizer
    • Method: Fried
    • Cuisine: Greek
    • Diet: Vegetarian


    Looking for an authentic Greek tomatokeftedes recipe? Bring back memories from Greek island holidays with these Santorini tomato balls (tomato fritters)!


    • 1 1/2 cup of tomatoes ( 3 – 4 tomatoes), finely chopped
    • 100g feta cheese, smashed ( 3.5 ounces )
    • 1/2 of a cup red onion ( 1 large onion), grated
    • 1 tbsp parsley, finely chopped
    • 1 tbsps fresh spearmint, finely chopped
    • 1 tsp dried oregano
    • 1/2 cup flour
    • 1 tsp baking powder
    • salt and freshly ground paper
    • oil for frying

    Similar recipes you may like!


    1. Cut the tomatoes into 4 pieces, and with a spoon remove the flesh. Chop the flesh of the tomatoes, into small cubes and place in a colander with some salt. Leave them for 30 minutes.
    2. Into a bowl, combine the chopped tomatoes, the onions and mix with a spoon add the herbs, and the feta cheese, smashed with a fork. In a separate bowl, mix the flour with the baking powder.
    3. Add the four mixture to the tomato mixture, whilst stirring with a spoon, until the ingredients are combined and the mixture is firm enough to make the balls. Add a little more flour if needed. Put in the fridge for 30 minutes.
    4. In a pan add enough olive oil to cover the bottom of the pan, and heat the oil into medium-high heat. Dip a tablespoon in some water and spoon out some of the mixture into the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the water every time, so that the dough doesn’t stick on it. Fry the tomatokeftedes for about 2-3 minutes on each side, until nicely colored. Place them on paper towel, to absorb the extra olive oil.
    5. Enjoy this very best Greek island recipe with some crusted bread, yogurt and a sip of ouzo!


    • Serving Size: 1 fritter
    • Calories: 125 kcal
    • Sugar: 3.4g
    • Sodium: 547.4mg
    • Fat: 6.2g
    • Saturated Fat: 2.9g
    • Unsaturated Fat: 3.0g
    • Trans Fat: 0g
    • Carbohydrates: 14.1g
    • Fiber: 1.7g
    • Protein: 4.4g
    • Cholesterol: 14.8mg

    Keywords: Tomatokeftedes, Greek tomato balls, Santorini tomato fritters

    Greek Cucumber Tomato Salad

    Spice up your weeknight vegetables with a greek cucumber tomato salad that brings a whole new spin to healthy. Fresh cucumbers, salty feta and simple spices make this an easy supper side or quick lunch for the work week.

    &ldquoNobody&rsquos going to eat this.&rdquo I thought as I put the cucumbers into the bowl for my Greek vegetable salad.

    I was tossing it together for our weekly Sunday potluck at my in-law&rsquos and I was sure that my 25 extended family members were going to balk when they saw it. &ldquoWhat is this??&rdquo they would ask as they poked around in the bowl.

    And it did go a little like that. My brother in law asked the dreaded question&ndash&ldquoIt&rsquos a Greek vegetable salad,&rdquo I told him. &ldquoWalk on the wild side, would &lsquoya?&rdquo patting him on the shoulder.

    I already knew I loved every single part of this salad and it didn&rsquot hurt my feelings that they were unsure. More for me!

    I knew I was wrong when my questioning family members started coming to the table with second&ndashand third helpings. Whoops. Badly called Rachel. I need to have more faith in my family. They ate it so fast that my mother in law&ndashthe last to eat because she&rsquos always so busy serving the rest of us&ndashdidn&rsquot even get to taste it.

    I have to make more. Darn it. I have to make more of a fresh vegetable salad that&rsquos full of flavor and seasonal goodies that even picky eaters like it. Darn again.

    Make a batch for your crew and you&rsquoll be saying darn too. You&rsquoll be apologizing to the people who didn&rsquot get any. And you&rsquoll be promising to make more. You will be awesome. Or okay, if you aren&rsquot awesome, at least the Greek vegetable salad maker in the family&ndashthat&rsquos still cool.

    This is an amazing and delicious Greek Tomato Salad. It’s also relatively easy to toss together. You can make it a day ahead of time and allow the marinade to saturate the tomatoes, onions, olives, and Feta cheese. Or you can make it the day you want to serve it. We love this fabulous salad. This recipe is the one that I base my Greek Salad recipe on.

    I got this recipe from Mimi Pownall back when we both lived in Florida and her husband, Ron, had a large garden. She was trying to use up an abundance of tomatoes, so she tried this out on us one time when she had invited our family over for dinner. It was amazing.

    Ron has had gardens wherever they’ve lived throughout the years. Mimi has gotten used to trying to find new ways to use up all his produce. I always loved going to Mimi’s house for dinner because she was always trying to use up Ron’s garden stuff. There were always several different kinds of casseroles or salads to try in addition to the main course. It was not unusual for Mimi to serve a main dish, five or six sides, homemade bread or rolls, and dessert! It was like going to a buffet where you got to try out lots of new dishes. Yum, yum!

    I have used this recipe lots of times over the years, and the regular Greek Salad that I improvised based on this recipe so many times I have lost count. I have no idea where Mimi originally got this recipe–perhaps a magazine or cookbook. She never told me. All I know is that it’s one of our favorites. Anyone who eats it, loves it! I use literally any kind of olive and any kind of tomato. However, Roma tomatoes work nicely because they aren’t as juicy. I’ve used green olives, Spanish olives and Kalamata olives. Sometimes I slice them, other times I add whole. It works no matter which way you make it.

    I make this salad regularly and decided to retake the pictures the last time I made it (July 2014). My first pictures were of inferior quality being posted only a few months after I began this blog so these new pictures should allow you to enjoy this scrumptious salad a little more.

    I remade the salad again (August 2018) to take for a meal to friends. He is recovering from knee replacement surgery. They also have a whole houseful of adult children and their kids living with them at the moment. I took along this delicious salad, a Creamy Grape Salad, a Chicken Noodle Casserole, Broccoli and Pearl Onion Casserole, Rapid Rise Italian Herb Bread, an Old-Fashioned Cherry Cobbler and Fresh Cherry Muffins for breakfast. It was enough food for two meals which they really appreciated.

    The one thing about this tasty recipe is it’s so easy to put together. I can have this whole salad whipped up in less than ten minutes. That makes Greek Tomato Salad perfect for sharing meals with others, company meals or any time you need a quick side dish. Take it from me, this is one delicious salad.

    Greek Tomato Salad tastes as delicious as it looks!

    Greek Tomato Salad is healthy, low calorie and gluten free.

    This close up shows the texture of the salad.

    I used these ingredients for the salad.

    Slice roma tomatoes into thin slices. I use Roma tomatoes because they aren’t as juicy as regular tomatoes. Layer in a large baking dish or salad bowl.

    Slice about 1/4 of a red onion and separate into rings. Toss over top the tomatoes. You can adjust this amount according to your taste buds.

    Add sliced ripe olives or Kalamata olives. I’ve used any kind of olive — even whole olives. All work fine.

    Add Feta cheese crumbles.

    This is what you’ll need for the marinade. You can use either honey or sugar. Both work fine in this recipe.

    Mix the marinade ingredients together.

    Pour marinade over vegetables in casserole dish.

    Stir ingredients so marinade soaks into all the ingredients. Refrigerate until ready to serve.

    Greek Tomato Salad is a fabulous side dish for any meal.

    The marinade for this recipe is superb. It makes this one spectacular salad.

    The sun-dried tomato vinaigrette is easy, too. Just a matter of blending everything together:

    • Sun-dried tomatoes
    • Olive oil
    • Apple cider vinegar
    • Garlic
    • Sea salt
    • Black pepper

    The addition of the sun-dried tomatoes adds such intense flavor to the dressing. You know when you have a half jar of sun dried tomatoes in the fridge and you’re searching for sun dried tomato recipes to make so they don’t go bad? THIS is your dressing. (You can also make your own sun-dried tomatoes in the oven.)

    Toss the dressing and veggies together, and dig in!

    Greek Tomato Salad with Feta Cheese and Olives

    There aren’t many things that are quite as refreshing on a hot summer day as a Greek salad, and this delicious Greek Tomato Salad with Feta Cheese and Olives is no exception. A perfect combination of seasonal vegetables and savory feta cheese, this dish is sure to become your go-to for all of your summer get-togethers!


    • 6 tablespoons extra-virgin olive oil
    • 3 tablespoons red wine vinegar
    • 1 tablespoon chopped oregano
    • Salt and pepper to taste
    • 2 cucumbers, peeled, halved lengthwise, seeded and cut into bite-size chunks
    • 4 ripe tomatoes, cored and cut into bite-size pieces
    • 1 green bell pepper, cored, seeded and roughly chopped
    • 1 small red onion, peeled and thinly sliced
    • 4 ounces feta cheese, cut into cubes
    • 1/2 cup pitted Kalamata olives


    In a large bowl, whisk together oil, vinegar, oregano, salt and pepper to make a dressing. Add cucumbers, tomatoes, peppers, onions, feta cheese and olives and toss gently to combine. Serve immediately.

    Nutritional Analysis:
    Calories: 190 , Carbohydrates: 7 g , Protein: 3 g , Fat: 17 g , Cholesterol: 15 mg , Sodium: 340 mg , Fiber: 1 g

    Ways to switch up this Greek salad

    There are numerous variations on the salad (like our recipe for shepherd’s salad). Some Greek salad recipes are made with green pepper, or a block of feta instead of crumbled. As we mention below, you can also add capers. Feel free to switch up this Greek salad as much as you’d like — skip the olives if you’re not a fan, or use cherry tomatoes or heirloom tomatoes. It’s easily customizable to your tastes.

    Want more with cucumbers? See Top Cool Cucumber Recipes.