By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
135 cal · 10 min
Sun-Blushed Tomato and Feta Salad
Recipe GLPR4bc2b9559b1086
A vibrant, no-cook Greek-inspired salad combining tender sun-blushed tomatoes with briny black olives and creamy feta cheese. The natural oil clings to each ingredient, creating a simple yet satisfying dish that celebrates Mediterranean flavors. Perfect as a light side or appetizer.
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Ingredients
150 g Sun-blushed tomatoes, quartered
75 g Pitted black olives in oil, drained and halved
2 tbsp Olive oil or oil drained from the sun-blushed tomatoes
150 g Good-quality feta cheese, crumbled into small chunks
Directions
In a large bowl, combine the quartered sun-blushed tomatoes and drained black olives.
Drizzle the olive oil (or reserved oil from the sun-blushed tomatoes) over the tomato and olive mixture, then gently toss to coat evenly.
Carefully fold in the crumbled feta cheese, stirring gently to distribute it throughout without breaking it into smaller pieces.
Serve immediately at room temperature or chill before serving.
Comments
Sun-blushed tomatoes are the ingredient that forces the extra stop: you'll find them at Harris Teeter or Kroger, but not reliably at Food Lion, ALDI, or Walmart, adding real cost and time to a weeknight. The stated ten minutes is honest if you're opening jars, but plan closer to fifteen if you're draining anything or chopping fresh components. At six servings this feeds a family and holds well in the fridge, though the feta will soften and the olives may leech color if it sits more than a day. In North Carolina summers when tomatoes are at the farmers market, fresh heirloom tomatoes would cost less and taste better, but this works year-round as a reliable side.
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