Let’s start with this—Feta Tomato Olive Salad is one of those easy, fresh recipes that never goes out of style. It’s bold. It’s briny. It’s creamy and crunchy all in one satisfying bite.
I still remember the first time I threw this together for a late summer lunch. We had cherry tomatoes spilling off the counter, half a block of feta in the fridge, and a loaf of sourdough going slightly stale. The result? A salad that’s stuck around in my recipe rotation for years. And the garlicky croutons? Game-changer.
This dish is the kind of thing that makes a random Tuesday feel like a breezy Mediterranean afternoon. It’s light enough for lunch, fancy enough for guests, and comforting enough to eat with a spoon straight from the bowl. Let’s dive into all the crunchy, salty, juicy goodness.
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Why This Feta Tomato Olive Salad Hits Different
What makes this salad irresistible
Here’s the thing: you’ve had feta, and you’ve had tomatoes—but until you’ve had them tossed together with kalamata olives, red onion, and hot crispy croutons? You’re missing out.
This salad plays on that classic Greek-inspired flavor combo, but ditches the cucumber for more intensity. Sweet, sun-ripened cherry tomatoes balance out the saltiness of the feta and olives, while thin slices of red onion give it just the right bite. And honestly? The whole thing comes together in less than 15 minutes.
How the croutons elevate it
I’m serious when I say the garlicky croutons might be the best part. You’ll cube up some crusty bread, sizzle it in olive oil and minced garlic until it’s golden and crisp, then scatter them on top like little flavor bombs. They soak up the dressing just enough to soften on the edges, but still hold their crunch.
Every bite of this Feta Tomato Olive Salad delivers a little creamy feta, a burst of tomato, and a salty olive crunch with that warm garlic kick from the croutons. It’s addictive—in the best way.
Ingredients & Flavor Variations for the Feta Tomato Olive Salad
Core ingredients that build big flavor
This salad keeps things simple, but every ingredient works hard. Here’s what you’ll need:
| Salad Ingredients | |
|---|---|
| Cherry tomatoes (halved) | 1 pint |
| Feta cheese (crumbled) | ½ cup |
| Kalamata olives (halved) | ½ cup |
| Red onion (thinly sliced) | ¼ small |
| Fresh parsley (chopped) | 1 tbsp |
| Optional greens (like arugula) | Handful |
| Crouton Ingredients | |
|---|---|
| Cubed crusty bread | 2 cups |
| Olive oil | 2 tbsp |
| Garlic (minced) | 1 clove |
| Salt | Pinch |
| Dressing Ingredients | |
|---|---|
| Olive oil | 2 tbsp |
| Red wine vinegar | 1 tbsp |
| Dried oregano | ½ tsp |
| Salt & black pepper | To taste |
Fresh, sharp, bright, and savory—every element does its job. And the colors? Oh, they pop on the plate.
Fun twists and simple swaps
This salad is super flexible. Want to mix things up?
- Add cucumber for crunch (think Greek salad vibes).
- Swap feta for crumbled goat cheese for a tangier twist.
- Toss in some roasted red peppers or sun-dried tomatoes for extra depth.
- Sub the red wine vinegar for lemon juice if you’re out—it adds a bright zing.
And herbs? Go wild. A little fresh basil or dill changes the flavor profile in a big way. I’ve even stirred a bit of feta into the dressing like a Greek auntie once told me. It coats the veggies with creamy tang and seriously levels it up.
How to Make This Feta Tomato Olive Salad
Step-by-step: from skillet to salad bowl
You don’t need a ton of time or fancy tools to make this work. Here’s how I do it:
1. Make the garlicky croutons
In a skillet over medium heat, pour in your olive oil. Add the minced garlic and cubed bread. Stir frequently, toasting until the croutons are golden and crisp—about 5 to 7 minutes. Sprinkle with salt and set aside.
2. Assemble the salad
In a large bowl, toss together your cherry tomatoes, feta, olives, and sliced red onion. Add parsley and a handful of greens if using.
3. Mix up the dressing
Whisk together olive oil, vinegar, oregano, salt, and pepper. Taste it—it should be tangy but balanced.
4. Dress & toss
Pour the dressing over the salad and toss gently to combine. Don’t overdo it—just coat everything lightly.
5. Add croutons & serve
Right before serving, scatter those golden garlicky croutons on top. That’s your texture. Your crunch. Your joy.
Tips for better texture and flavor
Let’s be real—some salads get soggy fast. This one doesn’t… if you follow a few tips:
- Use cherry or grape tomatoes—less watery than big slicing ones
- Add croutons just before eating so they stay crisp
- Let the dressed salad sit for 5–10 minutes before serving so the flavors can mingle
Bonus tip? If you’re using a strong feta, crumble half into the dressing. It melts into this creamy, tangy coating that clings to every tomato and olive.
Serving Ideas and Recipe Pairings
What to serve with this salad
This salad’s got big personality, so pair it with dishes that let it shine:
- Serve alongside grilled chicken, fish, or lamb
- Use as a topping for warm roasted veggie bowls—like this Roasted Veggie Bowl with Feta Orzo
- Make it part of a Mediterranean-style table with Sheet-Pan Garlic Potatoes
(See the recipe here) - Add it to a picnic spread with crackers and dips like this Hot Honey Tomato Burrata Dip
Storage tips to keep it fresh
This isn’t a meal-prep star, but you can store it:
- Keep salad and croutons separate in airtight containers
- Salad will hold up for 1–2 days in the fridge
- Croutons stay crisp at room temp for 2–3 days—don’t refrigerate them
Want it warm? Toss the croutons in the oven for 2–3 minutes before serving leftovers.
General Info: Ingredients, Equipment & Nutrition
Tools You’ll Need
Nothing fancy here—just the basics:
- Sharp knife
- Cutting board
- Large bowl
- Small whisk or fork
- Skillet for toasting croutons
Optional: a garlic press and salad spinner (if using greens)
Nutrition Info (per serving, approx. 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 6g |
| Fat | 21g |
| Saturated Fat | 6g |
| Unsaturated Fat | 15g |
| Trans Fat | 0g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 550mg |
| Cholesterol | 20mg |
| Serving Size | 1 portion (1/4 of total) |
Frequently Asked Questions (FAQ)
Can I make the croutons in the oven?
Yep! Toss them with olive oil and garlic, then bake at 375°F for about 10–12 minutes until golden.
What kind of feta should I use?
I like Greek sheep’s milk feta for the creamiest texture. Bulgarian feta is saltier and crumbly—also delicious.
Can I make this salad vegan?
Absolutely. Just skip the feta or use a plant-based feta alternative.
Can I prep this ahead for a party?
Make everything but the croutons ahead. Add those last-minute for max crunch.
Final Thoughts
Here’s what I love most about this Feta Tomato Olive Salad—it feels like summer in a bowl. It’s crunchy, salty, juicy, and just messy enough to be exciting.
You get simplicity, speed, and serious flavor. Whether you’re pulling it together on a whim or showing off at a picnic, it’s a guaranteed hit.
Looking for more feta-packed ideas? Try these next:
Tried this recipe?
Leave a comment below! I’d love to hear how it turned out. And don’t forget to share your salad pics on Pinterest—tag me so I can see your creations.
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Feta Tomato & Olive Salad with Garlicky Croutons
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Feta Tomato Olive Salad is brimming with juicy cherry tomatoes, briny olives, and creamy feta—all topped with crispy, garlicky croutons. It’s fresh, crunchy, and full of bold flavor in every bite. The perfect quick lunch, picnic star, or light dinner that tastes like summer in a bowl.
Ingredients
- For the Salad:
1 pint cherry tomatoes, halved
½ cup crumbled feta cheese
½ cup Kalamata olives, pitted and halved
¼ small red onion, thinly sliced
1 tbsp fresh parsley, chopped
Optional: a handful of baby arugula or mixed greens
- For the Garlicky Croutons:
2 cups cubed crusty bread (day-old works best!)
2 tbsp olive oil
1 garlic clove, minced
Pinch of salt
- For the Dressing:
2 tbsp olive oil
1 tbsp red wine vinegar
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
Make the Croutons:
Heat 2 tbsp olive oil in a skillet over medium heat. Add the minced garlic and bread cubes. Toss and toast for 5–7 minutes, stirring often, until golden and crisp. Sprinkle with a pinch of salt and set aside.Build the Salad:
In a large bowl, combine cherry tomatoes, feta, olives, red onion, parsley, and greens if using.Whisk the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.Dress & Toss:
Pour the dressing over the salad and toss gently until everything is coated.
Top & Serve:
Just before serving, scatter the garlicky croutons over the top. Serve immediately and enjoy that crunch!
Notes
Want even more flavor? Stir a spoonful of feta into the dressing before tossing—it’s a Greek-style secret!
To keep your croutons crispy, store them separately and add just before eating.
Feel free to add extras like cucumbers, roasted red peppers, or fresh basil to make it your own.
Make it vegan by using plant-based feta or skipping the cheese.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 of 4 servings
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6
- Cholesterol: 20mg