Sun-Dried Tomato and Feta Salad with Black Olives
A bright, tangy, and savory salad that brings together chewy sun-dried tomatoes, creamy feta, and briny black olives. Tossed with fresh greens and a simple herbed vinaigrette, this dish works perfectly as a light lunch, a side for grilled meats, or part of a Mediterranean mezze spread.
Time
Prep time: 10 minutes
Total time: 10 minutes
Servings:4
Ingredients
4 cups mixed salad greens (arugula, spinach, or romaine)
½ cup sun-dried tomatoes
½ cup black olives (Kalamata or your choice), pitted & halved
½ cup feta cheese, crumbled
1 small cucumber, diced
1 small red onion, thinly sliced
2 tbsp fresh parsley or basil, chopped
¼ cup toasted pine nuts or walnuts
Dressing:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, finely minced
½ tsp dried oregano
Salt & black pepper, to taste
Instructions
Prepare the Dressing
Whisk together olive oil, vinegar (or lemon juice), Dijon mustard, garlic, oregano, salt, and pepper until emulsified.
Assemble the Salad
In a large bowl, combine salad greens, sun-dried tomatoes, black olives, cucumber, onion, and parsley.
Add Feta & Nuts
Sprinkle crumbled feta and nuts over the top.
Dress & Serve
Drizzle dressing over the salad just before serving. Toss gently to coat.
Notes & Tips
Use marinated sun-dried tomatoes for extra flavor.
Add cooked orzo, couscous, or quinoa to make it more filling.
For a creamy twist, blend feta into the dressing for a whipped feta vinaigrette.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, but keep the dressing separate until ready to serve.
Q: Can I use fresh tomatoes instead of sun-dried?
You can, but sun-dried tomatoes add a more intense, savory flavor.
Q: What protein pairs well with this salad?
Grilled chicken, salmon, or chickpeas make great additions.
Nutritional Information
Calories: 230
Protein: 7g
Carbs: 11g
Fat: 18g
Fiber: 3g
Sugar: 4g