By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 3
133 cal · 15 min
Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint
Recipe GLPR445d6b3661dee0
A vibrant, refreshing salad featuring sweet yellow tomatoes paired with roasted red peppers, creamy feta cheese, and aromatic fresh mint. This simple yet elegant Mediterranean dish is light and full of flavor, perfect as a main course or side.
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Ingredients
4 to 5 large yellow tomatoes, cored and cut into bite-sized chunks
1 cup coarsely chopped roasted red bell peppers
1/4 cup chopped fresh mint
2 tablespoons crumbled reduced-fat feta cheese
4 teaspoons extra virgin olive oil
2 teaspoons fresh lemon juice
Sea salt to taste
Freshly ground black pepper to taste
Directions
Prepare the yellow tomatoes by rinsing them well and removing the cores. Cut them into bite-sized chunks and place in a large mixing bowl.
Add the coarsely chopped roasted red bell peppers to the bowl with the tomatoes.
Sprinkle the chopped fresh mint over the tomato and pepper mixture.
Drizzle the olive oil and fresh lemon juice over the salad.
Season generously with sea salt and freshly ground black pepper to taste. Toss gently to combine all ingredients, being careful not to crush the tomatoes.
Transfer the salad to a serving platter or individual bowls and top with the crumbled reduced-fat feta cheese just before serving.
Comments
Yellow tomatoes are seasonal and can be scarce in Charlotte outside summer, making this a June-August peak choice rather than year-round; if you need them in winter, expect a specialty produce hunt or price shock at upscale grocers. The 15-minute estimate is honest—there's no cooking, just chopping—and the ingredient list is clean and available at any of the major chains once you've found tomatoes, though jarred roasted red peppers run $2–3 and feta adds another $3–4, bringing cost per serving to around $3–4, driven by the cheese and peppers. This is a raw salad that keeps for a day or two refrigerated but is best eaten same-day; it's light enough for a side but not substantial enough for a main, and mint should be added right before serving or it will darken.
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