Greek Garden Tomato Salad

Prep Time
Cook Time
Ready In

"This is a recipe I use a lot during tomato season. Throw as many or as little olives as you like in this recipe. I prefer using deli style olives, but, the canned ones work also."

Original recipe yields 5 servings


  • Serving Size: 1 (171.2 g)
  • Calories 244.3
  • Total Fat - 22 g
  • Saturated Fat - 5 g
  • Cholesterol - 11.9 mg
  • Sodium - 160.7 mg
  • Total Carbohydrate - 5.7 g
  • Dietary Fiber - 1.6 g
  • Sugars - 3.2 g
  • Protein - 6.9 g
  • Calcium - 215.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 0.1 mg

Step 1

Arrange tomatoes and onions on a serving platter.

Step 2

Whisk the oil, vinegar, garlic, basil and oregano; drizzle over salad.

Step 3

Top with cheese and olives.

Step 4

Chill until serving.

Tips & Variations

No special items needed.



I used green olives and cut the recipe in half. The marinade pulled out the juices from the tomatoes and flavored it so well. The cheese and olives gave it enough salty flavor to satisfy all my taste buds. Loved this so much! Thank you for posting it here for us Bea! Linda

(28 Jul 2015)


We really enjoyed the combination of flavors in this salad, you didn't say to use fresh or dried I used fresh basil, I'll be making this salad many lots more times, thanks for sharing this yummy salad recipe!

review by:
(27 May 2012)


I chose this recipe for the Billboard recipe game, I just made it tonight and all my family really loved it which means I'll be making it more times, thanks

review by:
(24 Apr 2012)