Sun-Dried Tomatoes and Feta Salad with Black Olives
This salad combines chewy, tangy sun-dried tomatoes with briny black olives, creamy feta, and fresh herbs, all tossed in a bright olive oil dressing. It’s quick to prepare, keeps well, and pairs beautifully with grilled meats, seafood, or crusty bread.
Time
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 3–4
Ingredients
1 cup sun-dried tomatoes, sliced
½ cup pitted black olives, halved
¾ cup feta cheese, crumbled
1 small cucumber, diced
½ small red onion, thinly sliced
2 tbsp fresh parsley or basil, chopped
Dressing:
3 tbsp extra-virgin olive oil (use some from sun-dried tomato jar if in oil)
1 tbsp red wine vinegar or lemon juice
½ tsp dried oregano
¼ tsp black pepper
Pinch of salt
Instructions
Prepare Ingredients
If using dry sun-dried tomatoes, soak in warm water for 10 minutes, drain, and slice. If using oil-packed, simply slice them.
Mix the Salad
In a large bowl, combine sun-dried tomatoes, black olives, feta, cucumber, red onion, and parsley/basil.
Make the Dressing
In a small jar or bowl, whisk together olive oil, vinegar/lemon juice, oregano, and pepper.
Toss & Serve
Pour dressing over salad and toss gently to coat.
Serve immediately or let it sit for 10–15 minutes to allow flavors to meld.
Notes & Tips
Extra Flavor Boost: Add roasted red peppers or artichoke hearts for variety.
Meal Prep: Keeps well in the fridge for up to 2 days — just store dressing separately if you want the cucumber to stay crisp.
Serving Suggestion: Great over mixed greens or as a topping for toasted bread slices.
Frequently Asked Questions
Q: Can I use green olives instead of black?
A: Yes — green olives will add a sharper, tangier flavor.
Q: What’s the best feta for this salad?
A: A block of Greek feta in brine, crumbled fresh, will have the best texture and flavor.
Nutritional Information
Calories: ~190 kcal
Protein: 5g
Carbohydrates: 8g
Fat: 16g
Fiber: 2g
Sodium: 500mg