Tomato Salad with Peppers, Olives and Feta

Tomato salad recipe, with peppers and feta cheese

This is something you’ll want to repeat the whole summer with all the wonderful tomatoes you will find around, but the best part that you can create it with basic pantry ingredients. You know that’s the kind of dishes that I love!

You can mix it with any other ingredients you may have around and think will bring some more wow to this combination, you can serve and eat it however you want or you can use to create a whole new dish, like the pasta I made for dinner after shooting this. 

I sautéed some bacon, then sautéed this salad in the bacon fat with some extra salt and pepper and then retired everything from the skillet. I then added some broth, added grated Asiago cheese and whisked until melted. Finally, I threw in some al dente spaghetti to finish cooking it in the sauce. At the end I reincorporated the tomato salad and bacon and let it cook for about 1 minute so everything was warm and melty (I know! Why I didn’t take a picture???!!! I owe you one!)

Another approach it’s to prepare the salad and chill it without the dressing, this way the ingredients would not get mushy and you would be able to prepare a larger amount of it. You will have it available for whenever you want some or to create new dishes as I did with the pasta.

Recipe notes:

1.    Add other vegetables and greens you may like.

2.    Adjust the seasonings of the dressing to taste.

3.    You can make it the day before, just pour the dressing when you are about to serve it.

Tomato, peppers and feta salad.jpg

Tomato Salad with Peppers, Olives and Feta

Tomato salad

Campari tomatoes, halved – 2 cups
Variety of small tomatoes, halved – 1 cup
Roasted red bell peppers, sliced – ½ cup
Kalamata olive, pitted – ½ cup
Feta chesse, roughly crumbed – ½ to ¾ cup
Fresh basil, chopped – about ¼ cup
Fresh mint, chopped – 1 TBSP


Extra virgin olive oil – 3 TBSP
White wine vinegar – 2 TBSP
Fine sea salt – ¼ Tsp plus more to taste
Pinch of ground oregano
Pinch of sugar
Freshly ground black pepper to taste
Pinch of red chili flakes (optional)

To make the salad: Mix all the ingredients well. Pour over dressing or make it and reserve on fridge to use when serving.

To make the dressing: Pour the oil and vinegar over the salad and toss everything. Add the rest of the ingredients and toss again, until everything has incorporated.