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.
Here’s what I did.
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.
Here’s the recipe.
GREEK TOMATO SALAD
(Recipe from Mimi Pownall, when we attended First Baptist Church of Indian Rocks, Largo, FL)
- 6 large tomatoes, sliced (I use Roma tomatoes)
- ¼ lb. Feta cheese, crumbled (I had some with sun-dried tomatoes on hand that I used)
- 1/3 to ½ red onion, thinly sliced and separated into rings
- 1 2.5-oz. can black olives, sliced or about 1/2-2/3 cup Kalamata olives
- Place in casserole dish.
- Pour the marinade over top.
- Refrigerate until ready to serve.
- ½ cup olive oil
- 1/3 cup red wine vinegar
- 2 tbsp. dried parsley
- ½ tsp. basil
- ½ tsp. oregano
- 1/3 cup sugar (original recipe is 1/3 cup – you can increase to ½ cup if you want the dressing sweeter)
- ¼ tsp. salt and pepper
- Whisk to combine.
- Pour over salad ingredients.
This delicious salad is so quick and easy to prepare. You can have this salad ready in about 10 minutes – including making the homemade salad dressing.
Each bite of Greek Tomato Salad is mouthwatering.
Roma tomatoes, Kalamata olives, red onion and Feta cheese make for one tasty and scrumptious side dish.
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