Tomato, Olive, and Feta Summer Salad

This week, the Culinary Medicine team presents a recipe perfect for warm summer days – a Tomato, Olive, and Feta Salad!

Tomato, Olive, and Feta Summer Salad

Tomato, Olive, and Feta Salad Ingredients (Serves 4-6)

  • 2 cucumbers, diced
  • 2 cups cherry tomatoes, halved or quartered
  • 1 bell pepper (your color preference), diced
  • ½ red onion, diced
  • ½ cup pitted black (or kalamata) olives, diced
  • ¼ cup flat leaf parsley, chopped (or mint, dill, etc.)
  • ½ cup feta cheese
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. lemon juice
  • 3-4 Tbsp. olive or avocado oil


  1. Chop all ingredients, then combine everything (except feta cheese) in a large bowl.
  2. Refrigerate for at least 1 hour. Add cheese just before serving.
  3. Store leftovers in the fridge for up to one week.


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