Feta, Tomato, Basil and Olive Salad

Total Time
Prep 10 mins
Cook 15 mins

A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates, dependent on what you have in your fridge!


  1. Cube the Feta.
  2. Quarter the cherry tomatoes.
  3. Slice the olives.
  4. Chop the basil.
  5. Mix in a mixing bowl.
  6. Sprinkle with olive oil.
  7. salt and pepper to taste.
  8. If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!
Most Helpful

This is such a great base recipe that lends itself to so many options as it's so simple and fresh. I added a very thinly sliced cucumber and the smallest splash of balsamic vinegar. I didn't have any fresh basil and thought dry wouldn't work, so I left that out. I think avocado would also work really well in this recipe and will add that next time (with a squeeze of lemon), a can of beans (kidney, pinto, black or chick pea) would also go great in this (with a can of tuna). Thanks for posting!

cookingpompom October 14, 2013

This is such a lovely salad to look at and then when you taste it the flavor is heavenly. I followed the recipe as written except for one exception. I added some diced green onions to it also as I needed to use them and thought they would compliment the salad well and in my opinion they did just that. Thanks so much for posting a very tasty salad recipe and one that I will use often in this house.

Modmom50 April 27, 2007

Delicious. This is a great summer salad. The only changes I made were to substitute black olives for the green (I have kids who are extremely picky) and to add a tbsp. of fresh lemon juice. It was tart, tangy, and tasty! Thank you Luschka! On to your peppermint crisp.

tornadoes three April 24, 2007