Jamie Oliver Tomato And Feta Salad

This Jamie Oliver Tomato And Feta Salad is the ultimate celebration of fresh, vibrant flavors. Juicy tomatoes, tangy feta, and briny Kalamata olives come together in a simple yet stunning dish. I made this on a whim one sunny afternoon, and the flavors totally surprised me—so zesty and fresh, it felt like summer in a bowl! (inspired by Jamie Oliver)

Ingredients Needed

For the Salad

• 4 large ripe tomatoes, chopped
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 1/4 cup fresh parsley, chopped

For the Dressing

• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

How To Make Jamie Oliver Tomato And Feta Salad

Prep the Veg:

Start by chopping the large tomatoes into chunks and halving your cherry tomatoes. Thinly slice the red onion and dice the cucumber. Everything should be bite-sized for easy eating and great texture.

Build the Salad:

In a large bowl, combine all your chopped vegetables. Toss in the Kalamata olives, torn basil, and chopped parsley. It already looks beautiful and colorful!

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, red wine vinegar, oregano, and a good pinch of salt and pepper. Taste it and tweak to your liking—some days I like it extra tangy!

Toss and Finish:

Pour the dressing over the salad and gently toss everything together until nicely coated. Just before serving, scatter the crumbled feta over the top. You can eat it right away or let it chill for 30 minutes to deepen the flavors.

Why I Love This Recipe

I made this salad as a quick side for grilled chicken, and it ended up stealing the show. The contrast of creamy feta and juicy tomatoes is just magic. It’s flexible too—I’ve added avocado or chickpeas to make it more filling. Plus, there’s no cooking involved, which is always a win on hot days.

Recipe Tips

• Tomato Variety: Mix cherry, grape, and heirloom tomatoes for a more colorful and flavorful dish.
• Feta Cheese: Buy a block and crumble it yourself for the best texture and taste.
• Mellow the Onion: Soak red onion slices in cold water for 10 minutes to tone down the sharpness.
• Herb Swap: Don’t have basil or parsley? Try mint or dill for a different vibe.
• Custom Add-ins: Toss in chickpeas, avocado, or grilled corn for a more substantial salad.

How To Store This Jamie Oliver Tomato And Feta Salad

At Room Temperature

Keep it out no more than 1–2 hours, especially in warm weather.

In the Fridge

Store leftovers in an airtight container for up to 2 days. The tomatoes will soften, but the flavors will deepen.

In the Freezer

Freezing is not recommended. The tomatoes and feta won’t defrost well and can become mushy.

Nutrition Facts (per serving)

• Calories: 189
• Carbs: 10g
• Protein: 4g
• Fat: 14g
• Sugar: 6g
• Fibre: 2g
• Sodium: 400mg

Let’s Answer a Few Questions! (FAQs)

Why is Tomato and Feta Salad perfect for summer?
Totally! It’s light, refreshing, and doesn’t require any cooking—perfect for warm days.

Is Tomato and Feta Salad healthy?
Yes, it’s loaded with vitamins, fiber, and healthy fats from olive oil and feta.

What kind of tomatoes work best?
Go with ripe and juicy ones—heirloom, cherry, grape, or Roma. Mixing types gives great texture.

How should I cut the tomatoes?
Cut them into bite-sized chunks. Cherry and grape can be halved, larger ones chopped.

What’s the best way to crumble feta?
Use your fingers or a fork to break a block of feta into rough chunks for the best texture.

Try More Recipes:

• Jamie Oliver Steak Salad
• Jamie Oliver Broccoli Salad
• Jamie Oliver Turkey Salad