Traditional Tomato Salad
A vibrant and refreshing summer salad bursting with juicy tomatoes, crisp cucumbers, and fragrant herbs.
Ingredients
- •4 large ripe beefsteak or heirloom tomatoes, cut into wedges
- •2 medium English cucumbers, sliced into half-moons
- •1 small red onion, thinly sliced
- •1/2 cup Kalamata olives, pitted
- •1 cup crumbled feta cheese
- •1/4 cup extra virgin olive oil
- •2 tablespoons red wine vinegar
- •1 teaspoon dried oregano
- •1/2 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- 1
Place the sliced red onion in a small bowl of cold water for 10 minutes to take away the sharp bite, then drain well.
- 2
In a large salad bowl, combine the tomato wedges, cucumber slices, and drained red onion.
- 3
Add the pitted Kalamata olives and sprinkle the crumbled feta cheese evenly over the top.
- 4
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
- 5
Pour the dressing gently over the salad just before serving.
- 6
Garnish with freshly chopped flat-leaf parsley and serve immediately.
💡 Chef tips
- Use room temperature tomatoes rather than refrigerated ones for the best flavor and juiciness.
- For the best texture, toss the salad just before serving so the tomatoes do not release too much water.
- Leftovers can be stored in an airtight container in the refrigerator for up to one day, though it is best enjoyed fresh.
✅ How it should turn out
The finished salad is colorful and aromatic, offering a harmonious balance of juicy sweetness, crisp crunch, and tangy, savory richness from the feta and olives.