Turkish tomato and feta salad

Total Time
Prep 5 mins
Cook 0 mins

This is a variation on the "coban" salad, and is my favourite breakfast in the summertime.


  1. cut tomatoes into bite sized pieces.
  2. add oil and vinegar to taste.
  3. crumble feta and oregano over top of tomatoes.
  4. sprinkle with black olives.
  5. mix together and serve with thick pita bread.
Most Helpful

This reminds me of a LOVELY trip to Bodrum a few years back. Thanks for the nostalgia- and the great recipe! Yum! **Update... I have been eating this salad a LOT lately and tonight I added: chick peas and rotisserie chicken & served it over baby greens with warm pita on the side.... OMG, so easy, fresh and delish!!! Thanks again for sharing!!!

hollyfrolly September 14, 2007

Just made a huge bowl of this for breakfast with some fresh and salty feta straight from the market. I used a za'atar-infused vinegar instead of the red wine stuff (not a fan of the red wine stuff) and added a little za'atar in with the oregano. Very refreshing breakfast, along with some good strong Turkish coffee and some tangy labneh on pita. Thanks for the recipe!

Mirj June 04, 2004