Summer Greek Tomato Salad | Real Food with Dana

This Greek Summer Tomato Salad is the essence of simplicity. Which is exactly what I need in my life right now given that in the summer life is NUTS with summer swim season + coaching + nutrition-and-podcast-ing. If you’ve been following along the past few years it’s always the same shindig in the summer, so apologies in advance if you’ve heard me talk about that before! But it’s true. When life gets cray I either outsource my food (with something like Territory or Daily Harvest smoothies + bowls) or keep things as simple as freaking possible or both.

Meanwhile, in the middle of all my craziness…my whole family went to Greece. Without me.

It’s fine I’m not bitter at all I promise.

BUT REALLY

it’s fine.

You can imagine how fun it was for me getting pictures constantly of the blue waters, of boating in said blue waters, of eating all the delicious greek food…as I’m scrambling to even feed myself and throw things in a blender before going to coach swim practice with a hundred kids each morning.

Summer Greek Tomato Salad | Real Food with Dana

Again, not jealous at all.

They did bring me back some great olive oil though. Which brings me back to this recipe. The great thing about summer produce is that you don’t have to add a ton of frills to it, to make it taste fantastic. Just some key (high quality and delicious) ingredients to make the produce sing all the delights of summer.

Enter heirloom tomatoes as the star of the show. Accompanied by some greek olive oil, feta, salt and pepper, and basil. And that’s it!

Summer Greek Tomato Salad | Real Food with Dana

Summer Greek Tomato Salad
 
Prep time
Total time
 
Dana:
Serves: 4-6 servings
Ingredients
  • 3 large heirloom tomatoes, sliced thick
  • 2oz fresh feta cheese, crumbled
  • 1 handful fresh basil, sliced thin
  • high quality extra virgin olive oil, for drizzling
  • coarse sea salt, for topping
  • fresh ground black pepper
Directions
  1. Combine the tomatoes, feta, and basil on a plate. Sprinkle the sea salt and pepper on top, then drizzle with as much olive oil as you'd like. Serve immediately! Leftovers should be stored in the fridge.

Summer Greek Tomato Salad | Real Food with Dana

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