A pleasant departure from regular lettuce-based salads. If you don’t like the taste of cilantro, use chopped parsley instead.
Tomato and Feta Salad
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Ingredients
- 1 pound cherry tomatoes
- 3 fresh basil leaves
- 1 small red onion sliced
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon black pepper or more to taste
- 1/4 teaspoon salt or more to taste
- Juice of 1 lemon
- 2 tablespoons olive oil
- 3 ounces feta cheese in brine, not crumbled
- 1/4 cup kalamata olives pitted, rinsed, drained, and sliced
Instructions
- Halve (or, if very large, quarter) cherry tomatoes and place in a large serving bowl. Stack fresh basil leaves, roll tightly lengthwise, and then slice crosswise to make small circular threads—this method is called chiffonade—and add to tomatoes with red onion, cilantro, pepper, salt, lemon juice, and olive oil. Toss to combine.
- Drain feta cheese and pat dry. Crumble cheese and add to tomato mixture. Gently toss in olives.
- Cover mixture and refrigerate for about 1 hour to let flavors combine.
Recipe Notes
Nutrition Facts
Tomato and Feta Salad
Amount Per Serving
Calories 152
Calories from Fat 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 4g
20%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 18mg
6%
Sodium 389mg
16%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
8%
Protein 4g
8%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 152 cal, 11g fat (4g mono, 3g poly, 4g sat), 18mg chol, 4g protein, 9g carb, 2g fiber, 389mg sodium
