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Active time
15 minutes
Total time
15 minutes
6 Servings

¾ cup jarred roasted tomatoes (marinade reserved), divided

¼ cup lemon juice

½ cup pitted Kalamata olives

1 English cucumber, thinly sliced

1 pint cherry tomatoes, halved

½ small red onion, thinly sliced

¼ cup fresh parsley leaves

6 ounces feta cheese, sliced or crumbled

1 teaspoon dried oregano

Red wine vinegar

Extra virgin olive oil

Salt and freshly ground pepper

  1. Prepare dressing by processing ⅓ cup roasted tomatoes, lemon juice, and reserved tomato marinade (supplement with extra virgin olive oil to make ½ cup) in a food processor until smooth.
  2. Toss cucumber, fresh tomatoes, remaining roasted tomatoes, olives, red onion, and parsley.
  3. Arrange feta over top, drizzle with extra virgin olive oil and sprinkle with oregano. Serve with dressing.

Recipe and photo courtesy of FOODMatch.


Calories: 230
Total Fat: 19g
Saturated Fat: 5g
Sodium: 740mg
Carbohydrate: 13g
Fiber: 1g
Protein: 6g

Yield: 6 Servings

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