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Simple Cherry Tomato Salad With Olives

Simple cherry tomato salad with olives is a fresh, no-cook side that tosses juicy halved tomatoes with briny olives, red onion, and a light olive oil–red wine vinegar dressing. Finish with crumbled feta and chopped oregano for a tangy, herb-fresh bite in minutes.
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Prep Time 10 minutes
chill/rest 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 260
Ingredients Method Notes

Ingredients
  

Salad base
  • 3 cup cherry tomatoes Halve them so they stay juicy and bite-sized.
  • 0.5 cup Kalamata olives Halve for even distribution.
  • 0.25 cup red onion Thinly slice so it softens slightly after resting.
Dressing
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
Finishing
  • 0.25 cup feta Crumble before adding.
  • 1 Fresh oregano Chop finely.
  • 1 Salt and pepper Season to taste. Use as a single line item.

Method
 

Toss the salad
  1. Add the halved cherry tomatoes, halved Kalamata olives, and thinly sliced red onion to a large bowl and toss gently to combine.
  2. Whisk the olive oil and red wine vinegar together in a small bowl, then pour the dressing over the salad and toss until everything looks evenly coated.
Finish and season
  1. Sprinkle the crumbled feta and chopped fresh oregano over the top, then toss gently so the herbs and cheese distribute throughout.
  2. Season with salt and pepper to taste, and toss one more time to ensure the seasoning is consistent.
Serve or rest
  1. Serve immediately for the freshest tomato crunch, or chill for 10 minutes before serving so the flavors meld together.

Notes

Let the salad sit for 10 minutes before serving so the tomato juices mix with the vinaigrette. Store covered in the refrigerator for 1 day; note the tomatoes soften over time and the salad is best the same day. Freezing is not recommended. For a dairy-light swap, omit the feta and add a little extra chopped oregano and a pinch more salt and pepper.