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Close up picture of Ale's Tomato, Feta, and Olive Salad in glass bowl on marble surface

Ale’s Tomato, Feta, & Olive Salad

Tomatoes, feta, olives, and red onion tossed with a herby lemon vinaigrette makes this quick-to-prepare salad perfect for a light summer meal or as an eye-catching side dish for your next potluck.
Course Salad
Cuisine American
Keyword gluten free, Salad, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 147kcal
Author Ashley



  • 2 lbs. San Marzano tomato or other firm tomato
  • ½ c pitted Greek olives
  • 4 oz feta cheese
  • ½ large red onion thinly sliced
  • Red wine vinegar or other vinegar


  • 5 tbsp olive oil
  • 3 tbsp fresh lemon juice 2 small lemons
  • 1 tsp fresh thyme
  • 2 tsp fresh oregano lightly chopped
  • Salt and pepper


  • Placed thinly sliced red onion in bowl with vinegar and let sit for 10-15 minutes. If you do not have vinegar, you can use water.
  • While onions sit, prepare remainder of ingredients. Slice tomatoes in half lengthwise and then again so the is in fourths. Cut vertically into about 1-inch pieces. Use a knife or fingers to crumble feta cheese into small chunks about size of a marble. Place chopped tomato, feta cheese, and olives into large mixing bowl.
  • In a small mixing bowl, whisk together ingredients for the herby lemon vinaigrette. Season with salt and pepper to taste keeping in mind the feta and olives are already salty.
  • Remove onions from vinegar and add to bowl with other salad ingredients. Gently stir to combine ingredients. Slowly add the vinaigrette stopping about halfway to mix. Taste and decide if the salad needs more vinaigrette.