Tomato and Feta Salad
  • 1pound cherry tomatoes
  • 3fresh basil leaves
  • 1small red onionsliced
  • 2tablespoons chopped fresh cilantro
  • 1/4teaspoon black pepperor more to taste
  • 1/4teaspoon saltor more to taste
  • Juiceof 1 lemon
  • 2tablespoons olive oil
  • 3ounces feta cheesein brine, not crumbled
  • 1/4cup kalamata olivespitted, rinsed, drained, and sliced
  1. Halve (or, if very large, quarter) cherry tomatoes and place in a large serving bowl. Stack fresh basil leaves, roll tightly lengthwise, and then slice crosswise to make small circular threads—this method is called chiffonade—and add to tomatoes with red onion, cilantro, pepper, salt, lemon juice, and olive oil. Toss to combine.
  2. Drain feta cheese and pat dry. Crumble cheese and add to tomato mixture. Gently toss in olives.
  3. Cover mixture and refrigerate for about 1 hour to let flavors combine.
Recipe Notes
Nutrition Facts
Tomato and Feta Salad
Amount Per Serving
Calories 152 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 18mg 6%
Sodium 389mg 16%
Total Carbohydrates 9g 3%
Dietary Fiber 2g 8%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 152 cal, 11g fat (4g mono, 3g poly, 4g sat), 18mg chol, 4g protein, 9g carb, 2g fiber, 389mg sodium