1/4cupkalamata olivespitted, rinsed, drained, and sliced
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.
Drain feta cheese and pat dry. Crumble cheese and add to tomato mixture. Gently toss in olives.
Cover mixture and refrigerate for about 1 hour to let flavors combine.
Tomato and Feta Salad
Amount Per Serving
Calories 152Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 4g20%
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Total Carbohydrates 9g3%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.