Name: Feta, Tomato & Olive Salad with Garlicky Croutons
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1.5 cups cherry tomatoes, halved (Use the ripest tomatoes for best flavor.); 0.5 cups Kalamata or black olives, halved (Pitted olives work best.); 0.5 cups cucumber, diced (Adds cool crunch.); 0.25 cups red onion, thinly sliced (Provides sweetness and crunch.); 0.5 cups crumbled feta cheese (For a creamy, salty finish.); 2 tbsp fresh parsley, chopped (Herbal freshness.); 1 tbsp olive oil (For dressing.); 1 tbsp red wine vinegar or lemon juice (Adds acidity.); Salt and black pepper to taste (Enhances flavor.); 2 cups crusty bread, cubed (Stale bread works best.); 2 tbsp olive oil (For toasting.); 1 clove garlic, minced (Infuses flavor into croutons.); A pinch of salt (For seasoning.)

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I remember the first summer I made this salad for a neighborhood potluck: the sun was warm, the basil in my window box was an unruly green, and I had a loaf of crusty bread going stale on the counter. I wanted something bright and fast, not fussy, something that would sing next to grilled meat and still stand on its own. That day I threw together cherry tomatoes, olives, cucumber and crumbled feta, and popped the bread in the oven with garlic. By the time I walked back into the kitchen, the apartment smelled like garlic and warm citrus, and people were already hovering with forks.

The Secret Behind Feta, Tomato & Olive Salad with Garlicky Croutons – A Fresh Mediterranean Side That’s Big on Flavor and Ready in Minutes

What makes this salad feel special is how simple elements — 1½ cups cherry tomatoes, halved, ½ cup pitted Kalamata or black olives, halved, ½ cup cucumber, diced, ¼ red onion, thinly sliced, and ½ cup crumbled feta cheese — get a texture and flavor upgrade from one tiny trick: crunchy garlicky croutons. Add 2 tbsp fresh parsley, chopped, 1 tbsp olive oil, and 1 tbsp red wine vinegar or lemon juice, and you have a melody of salty, acidic, herbal and crunchy notes. I often toss it up when I’ve just made something like my lemon chili grilled chicken bowls, which pair beautifully; if you want that exact recipe, I keep it bookmarked here: lemon chili grilled chicken bowls with fresh cucumber salad.

A Quick Walk Through What You Need and Why

You don’t need anything exotic. The croutons require 2 cups crusty bread, cubed, along with 2 tbsp olive oil, 1 garlic clove, minced, and a pinch of salt. For the salad dressing and assembly you’ll use that same 1 tbsp olive oil and 1 tbsp red wine vinegar or lemon juice, plus salt and black pepper to taste. The cucumber adds cool crunch, the cherry tomatoes release juicy sweetness when you cut them, and the feta brings a creamy, salty finish that plays off the Kalamata olives’ briny bite. I like to use whatever tomatoes are at their peak, because their scent and burst of juice are the soul of this dish.

Making the Garlicky Croutons and Building the Salad

I always start with the croutons because the oven warming up feels like a cozy promise. Preheat oven to 180°C (350°F). Toss cubed bread with olive oil, minced garlic, and a pinch of salt. Spread onto a baking sheet and bake for 10–12 minutes, flipping halfway through, until golden and crispy. Let them cool while you prep the salad. As the bread toasts, in a large bowl I combine the cherry tomatoes, olives, diced cucumber, sliced red onion, and chopped parsley. The sound of the tomatoes hitting the bowl, the pop of juice when you press one with your finger — that’s the tiny sensory reward that makes this feel effortless.

When it’s time to dress it, drizzle olive oil and red wine vinegar (or lemon juice) over the veggies, then season with salt and black pepper. Toss gently until everything’s lightly coated, being careful not to bruise the tomatoes. I add the crumbled feta and garlicky croutons just before serving so everything stays crisp and fresh; if you add them too early the croutons go limp and the feta sinks into the salad, which is still good but different.

Three Personal Tricks I Swear By

One: if your cherry tomatoes are especially sweet, give them a quick sprinkle of salt a few minutes before assembling to coax out flavour. Two: halve the olives lengthwise, not just in rough chunks — it looks nicer and spreads their brine around more evenly. Three: when toasting the croutons, keep an eye after eight minutes; ovens vary and you want them golden, not scorched. These are small moves, but they change the way the textures come together.

How do you know it’s done right? The croutons should be crisp and warm, the tomatoes glossy and slightly yielding, the feta still in little snowy pockets on top. When you take a bite you should get cool cucumber crunch, a hit of olive-salty tang, fluffy feta, and that last crunch from the crouton — all in one mouthful. If one element dominates, tweak it next time: more vinegar if it feels flat, or a touch more parsley if it’s too heavy.

Small Tweaks and Variations That Keep It Interesting

I tinker based on what’s in the fridge. Sometimes I swap the red wine vinegar for lemon juice for a brighter lift, or add a sprinkle of dried oregano if I’m feeling classic Mediterranean. If I want more heft I’ll stir in a few handfuls of baby spinach or warm roasted eggplant for a smoky note — roasted eggplant pairs beautifully and gives the salad a deeper complexity similar to this roasted fairytale eggplant and tomato dish I saved for rainy days. For a different protein combo I will fold in shredded chicken or serve it beside a warm tray of honey cranberry chicken; that combo came from a weeknight experiment that turned into a family favorite, and you can find the recipe here: honey cranberry chicken bake with ricotta cheese.

If you want vegetarian heartiness, add toasted chickpeas or a scoop of cooked farro. For a punchier garlic flavor, rub the warm croutons with a barely-cracked garlic clove after they come out of the oven rather than mixing minced garlic in before toasting. All are small swaps that keep the base idea the same.

When To Make It, What To Serve With, and How to Store Leftovers

This is my go-to for busy weeknights because it’s ready almost as fast as the oven timer for the croutons. It’s also the salad I bring when a friend asks me to “bring something fresh” — it travels well if you keep the croutons separate until serving. I love it with grilled fish, a platter of roasted vegetables, or tucked into warm pitas for a quick lunch. If you want a heartier combo, I’ll often plate it alongside some warm Mediterranean quesadillas filled with spinach, feta and mozzarella; that pairing came about when I was craving something that felt both light and comforting, and the textures compliment each other beautifully: Mediterranean quesadillas with spinach, feta and mozzarella.

Leftovers keep well for a day or two if you store the salad in an airtight container and pack the croutons separately. If the tomatoes have released a lot of juice, drain a little before dressing the next day. Re-crisp leftover croutons in a 180°C (350°F) oven for 3-4 minutes to revive them.

I love this recipe because it’s forgiving. It’s one of those dishes that rewards small care — a good olive, a fragrant parsley leaf, a hot, garlicky crouton — but won’t punish you if you substitute or skip an ingredient. It’s fast enough for weeknights and pretty enough for company, and it always smells like summer.

Conclusion

If you want a different vegetable-forward idea, this Roasted Fairytale Eggplant & Tomato Rotini – Kosher Like Me is a great option to serve alongside or on nights you want something warm and comforting. For a lighter tomato-forward salad alternative, I often look to the Kale Tomato Salad – Peas and Crayons for inspiration on textures and dressings. Give the feta, tomato and olive salad a try the next time you want something fast, bright, and wildly satisfying — it’s one of those recipes that makes the whole table feel like summer.