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Simple Cherry Tomato Salad With Olives

Simple cherry tomato salad with olives: juicy halved tomatoes tossed with briny Kalamata olives and a bright red wine vinaigrette for a punchy, salty finish. In minutes, you’ll get a light, refreshing side with tender bursts of tomato and creamy feta.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Cherry tomatoes
  • 3 cup cherry tomatoes, halved
Kalamata olives
  • 0.5 cup Kalamata olives, pitted and halved Use pitted and halved olives for even salty bites.
Red onion
  • 0.25 cup red onion, thinly sliced Thin slices help mellow the bite quickly.
Olive oil
  • 3 tbsp olive oil
Red wine vinegar
  • 1 tbsp red wine vinegar
Feta cheese
  • 0.25 cup feta cheese, crumbled Crumble for easy coating in each forkful.
Fresh parsley
  • 2 tbsp fresh parsley, chopped Chop for bright, fresh flavor.
Salt and pepper
  • 0.25 Salt and pepper, to taste Season gradually to taste.

Method
 

Toss the salad
  1. Add the cherry tomatoes, olives, and red onion to a large bowl and gently combine so the tomatoes stay juicy.
  2. Whisk the olive oil and red wine vinegar until blended, then pour the vinaigrette over the salad.
  3. Toss gently to coat the tomatoes and onion evenly in the vinaigrette.
Finish and serve
  1. Scatter the crumbled feta and chopped parsley over the top so they don’t get lost in the toss.
  2. Season with salt and pepper and serve immediately or chilled for best flavor.

Notes

Pro tip: let the salad sit for 10 minutes before serving so the tomatoes release a little juice and the flavors meld. Refrigerate in an airtight container for up to 2 days; it may weep slightly. Freezing is not recommended. For a dairy-light option, replace feta with a plant-based feta alternative or omit it and add an extra pinch of salt.