Tomato and Olive Salad

This is one of my go to salads when tomatoes are in season. It’s so easy to make and such a pleasure to eat. I always prefer freshly squeezed lemon juice for dressing. I am not a fan of vinegar. I recommend Kalamata olives or mixture of Kalamata and regular black or green olives.  I hope your weekend is amazing!

Tomato and Olive Salad

Preparation time: 10 minutes; Serves: 4-6

Salad Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic crushed
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Salad Ingredients 

  • 1 romaine lettuce
  • 4 medium Italian tomatoes sliced
  • 1 cup pitted black olives
  • 1 cup diced Feta cheese,
  • 1 large bell pepper julienned
  • Dried oregano


  1. Prepare Salad Dressing: mix all dressing ingredients and add enough salt and pepper to taste. Shake thoroughly to combine.
  2. Stack several lettuce leaves and shred them finely with a knife.
  3. Make a bed with the lettuce on large plate. Drizzle with some dressing.
  4. Arrange the rest of the ingredients on top and drizzle the dressing over.

Drizzle the olive oil over the salad.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

6 thoughts

        1. Today its 3 degrees but soon we’ll start having regular double digits! Have a great week, ahead!

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