Best 6 Oregano Feta And Tomato Salad Recipes

Welcome to the culinary exploration of flavors, where we embark on a journey to discover the best recipe for "oregano feta and tomato salad". This refreshing and vibrant dish captures the essence of Mediterranean cuisine, combining the aromatic notes of oregano, tangy feta cheese, and the sweetness of ripe tomatoes. Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, let's dive into the world of oregano feta and tomato salad and uncover the recipe that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO FETA SALAD

Tomato Feta Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

4 pints grape tomatoes, red or mixed colors
1 1/2 cups small-diced red onion (2 onions)
1/4 cup good white wine vinegar
6 tablespoons good olive oil
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 1/2 pounds feta cheese

Steps:

Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.

ORZO AND TOMATO SALAD WITH FETA CHEESE

Orzo and Tomato Salad with Feta Cheese image

A cold pasta salad with orzo, green olives, feta cheese, parsley, dill, tomato, olive oil, and lemon juice. If you don't have fresh herbs, use 1 teaspoon dried. As a personal chef, I can let you know that my clients love this dish.

Provided by COZYCUISINE

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked orzo pasta
¼ cup pitted green olives
1 cup diced feta cheese
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh dill
1 ripe tomato, chopped
¼ cup virgin olive oil
⅛ cup lemon juice
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo for 8 to 10 minutes, or until al dente; drain, and rinse with cold water.
When orzo is cool, transfer to a medium bowl and mix in olives, feta cheese, parsley, dill, and tomato. In a small bowl, whisk together oil and lemon juice. Pour over pasta, and mix well. Season with salt and pepper to taste. Chill before serving.

Nutrition Facts : Calories 329.4 calories, Carbohydrate 28.1 g, Cholesterol 37.4 mg, Fat 19.6 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 7.8 g, Sodium 613.7 mg, Sugar 3.8 g

GREEK TOMATO SALAD

Greek Tomato Salad image

"My German father-in-law loves to vacation in Greece," relates Jerry Lappin of Garden City, Kansas. "After a stay on the sunny beaches of Rhodes, he game me the recipe for this zesty salad, full of fresh tomatoes, red onion, green pepper, ripe olives and feta cheese. I like to serve it for a light lunch with sourdough, French or Italian bread."

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1/4 cup red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup thinly sliced red onion, separated into rings
1/2 cup coarsely chopped green pepper
4 medium tomatoes, each cut into 8 wedges
6 medium pitted whole ripe olives, halved
3 tablespoons crumbled feta cheese

Steps:

In a bowl, whisk together the vinegar, oil, oregano, basil, sugar, salt and pepper. Add red onion and green pepper; toss to coat. Stir in tomatoes, olives and cheese. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 120 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 179mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

OREGANO-MARINATED TOMATO SALAD

Oregano-Marinated Tomato Salad image

Marinating sliced tomatoes in salt, pepper, olive oil, and fresh oregano intensifies their flavor and brings out their rich juices. Serve with a crusty bread for mopping it up.

Provided by Anna Stockwell

Categories Salad Tomato Oregano Summer Side

Yield 4-6 servings

Number Of Ingredients 5

Ingredients

3 lb. mixed heirloom tomatoes (preferably various colors and sizes), cut into wedges or halved if small
2 Tbsp. extra-virgin olive oil
2 Tbsp. oregano leaves (from about 4 sprigs)
2 tsp. kosher salt
1 tsp. freshly ground black pepper

Steps:

Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.

HEIRLOOM TOMATO AND FETA SALAD

Heirloom Tomato and Feta Salad image

This is a fresh, flavorful salad with heirloom tomatoes. Even my non tomato-eating husband likes this recipe. We went out to dinner for tapas one night and they had a similar salad. I came home and recreated it with my own twist. We loved it, I hope you do too. I'm sure this will work with regular tomatoes too.

Provided by Joanna DaCosta

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

3 medium heirloom tomatoes, sliced
1 (4 ounce) package feta cheese, or to taste
6 grape, seedlesses seedless red grapes, cut in half
¼ cup freshly squeezed orange juice
1 ½ tablespoons honey
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon dried basil
1 wedge lime
1 (1 inch) piece fresh ginger
1 teaspoon white vinegar, or as needed
1 slice yellow onion
¼ cup canola oil

Steps:

Blot tomato slices on a paper towel and place on a serving dish. Cut feta block into slices and place a slice on each tomato. Sprinkle with grapes.
Combine orange juice, honey, garlic, salt, and basil in a bowl. Squeeze lime wedge into the bowl. Grate ginger and onion on a nutmeg grater; scrape pulp into the bowl. Fill the vinegar bottle cap with vinegar and pour over the grater into the bowl, to get the remaining bits of ginger and onion juice. Whisk ingredients together. Slowly drizzle in oil while whisking until emulsified.
Spoon vinaigrette over the salad to serve.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 15.2 g, Cholesterol 25.1 mg, Fat 20.3 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 466.3 mg, Sugar 12.8 g

ORZO, FETA, AND TOMATO SALAD WITH MARJORAM VINAIGRETTE

Orzo, Feta, and Tomato Salad with Marjoram Vinaigrette image

Categories Salad Herb Olive Pasta Tomato Side Picnic Vegetarian Quick & Easy Feta Lemon Summer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

1 pound orzo
1/4 cup fresh lemon juice
6 teaspoons finely chopped fresh marjoram
4 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1/2 cup olive oil
1 1/2 cups crumbled feta cheese
3 green onions, thinly sliced
1 cup pitted Kalamata olives, quartered
24 ounces cherry tomatoes, stemmed, halved

Steps:

Cook orzo in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
Whisk lemon juice, 5 teaspoons marjoram, mustard, and lemon peel in small bowl. Whisk in olive oil. Set aside 2 tablespoons vinaigrette. Add remaining vinaigrette, cheese, onions, and olives to orzo; toss to coat. Season to taste with salt and pepper. Cover and let stand 2 hours to allow flavors to develop. (Can be made 1 day ahead. Cover and refrigerate salad and remaining vinaigrette separately.)
Toss tomatoes with reserved vinaigrette. Season to taste with salt and pepper. Mix tomatoes into orzo. Sprinkle orzo with remaining 1 teaspoon marjoram and serve.

Tips:

For a more intense flavor, roast the tomatoes before adding them to the salad.
Use fresh herbs for the best flavor. If you don't have fresh oregano, you can substitute dried oregano, but use half the amount.
Feel free to add other ingredients to the salad, such as crumbled feta cheese, kalamata olives, or chopped cucumber.
Serve the salad immediately or chill it for a few hours before serving. The flavors will meld together and become even more delicious.

Conclusion:

This oregano, feta, and tomato salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste. Whether you serve it as a side dish or a main course, this salad is sure to be a hit.