Mediterranean Tomato Salad

Ingredients

• 80 ml (1/3 cup)olive oil
• 60 ml (1/4 cup)red wine vinegar
• 1 clove, mincedgarlic
• 15 ml (1 tbsp), finely choppedfresh dill
• 5 ml (1 tsp), finely choppedfresh oregano
• to tastesalt and pepper
• 7.5 ml (1 1/2 tsp)sugar
• 595 g (21 oz), halvedgrape tomatoes
• 1/2 largeEnglish cucumber, diced
• 12, choppedgood-quality dried olives
• 75 g (1/2 cup), crumbledbrined feta
• 30 ml (2 tbsp), choppedfresh dill, for garnish

Instructions

1. 1

   Mix the dressing

   Put the olive oil, red wine vinegar, garlic, finely chopped dill, oregano, salt, pepper and sugar in a jar or shaker. Shake briskly to combine, then set aside.

2. 2

   Toss the salad

   Gently toss together the tomatoes, cucumber, olives and feta. Serve the dressing on the side, or gently mix it through the salad and serve immediately; garnish with the remaining chopped dill.

What is Mediterranean tomato salad?

This is a fresh, no-cook salad built around tomatoes, cucumber, olives and feta, ingredients often found together in Mediterranean-style cooking. Its appeal is the contrast between juicy vegetables, salty cheese and olives, and a sharp, herby dressing.

Here, grape tomatoes provide sweetness and hold their shape when halved. Dill and oregano bring a fragrant lift to the simple vinaigrette.

Nutrition and macros by portion

The nutrition label shows one serving as written: 278 calories, 5g protein, 12g carbs, 24g fat.

Olive oil and feta provide most of the fat, while the tomatoes, cucumber and small amount of sugar contribute the carbohydrates; feta supplies some protein. Pair a serving with a protein-rich main and a wholegrain side for a more substantial plate.

Choosing the ingredients

Tomatoes: Choose ripe grape tomatoes that feel firm and fragrant, then cut them in half so the dressing can coat their exposed sides.

Olives and feta: Dried olives and brined feta give the salad its savoury, salty notes. Taste before adding much salt, as both can contribute plenty.

Getting the dressing right

Emulsifying: Shake the oil, vinegar and seasonings vigorously in a jar until the mixture looks briefly blended. It may separate while standing, so give it another shake just before serving.

Seasoning: The sugar softens the vinegar's sharpness, while garlic, dill and oregano add flavour. Keep the salt and pepper to taste.

Tossing without bruising

Gentle mixing: Fold the ingredients together carefully so the tomatoes stay intact and the crumbled feta does not disappear into the dressing.

Serving: Dressing the salad just before eating helps keep the cucumber crisp and prevents the tomatoes from releasing too much juice into the bowl.

What to serve alongside

This salad makes a colourful side for grilled fish, chicken, lamb or vegetables. It also pairs well with flatbread or other simple dishes that can soak up any juices.

Timing and preparation

The recipe takes about 20 minutes in total, with no cooking required. For the freshest texture, prepare the dressing and chop the ingredients shortly before serving, then combine them at the last moment.

Recipe notes & tips

• Shake the dressing again just before serving if the oil and vinegar have separated.
• Taste the olives and feta before deciding how much salt to add.
• Cut the tomatoes evenly so they are easy to eat and coat consistently.
• Keep the cucumber diced into bite-sized pieces for a balanced mix in each forkful.
• Add the dressing at the table if you expect leftovers.

Variations

• Add red onion: Slice it thinly for a sharper, more savoury bite.
• Use fresh oregano: Substitute fresh oregano leaves for a different herbal emphasis.
• Add toasted bread: Serve with crisp bread pieces for extra crunch.
• Try another tomato: Use ripe cherry tomatoes, halved, if grape tomatoes are unavailable.
• Include fresh parsley: Mix in chopped parsley alongside the dill for another fresh note.

Common mistakes to avoid

• Adding dressing too early: The vegetables can soften; toss just before serving.
• Overmixing: The tomatoes may split and the feta can crumble further; fold gently.
• Oversalting: Olives and feta are already salty; taste the finished dressing before adding more.
• Using bland tomatoes: Choose ripe, flavourful tomatoes for a sweeter, juicier salad.
• Skipping the final shake: Recombine the dressing immediately before pouring or serving it.

How to store

Store undressed salad and dressing separately in covered containers in the fridge and use within 2 days for the best texture. Once dressed, the salad is best eaten immediately, as it will become watery over time.

Frequently asked questions