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Easy Garden Tomatoes


  • 3 large tomatoes, thinly sliced
  • 1 large red onion, thinly sliced
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 3/4 cup crumbled feta cheese
  • 1 can (2-1/4 ounces) sliced ripe olives, drained


  • 1. Arrange tomatoes and onion on a serving platter. In a small bowl, whisk the oil, vinegar, garlic, basil and oregano; drizzle over salad. Top with cheese and olives. Chill until serving.

Nutrition Facts

1 serving: 184 calories, 16g fat (3g saturated fat), 8mg cholesterol, 234mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 4g protein.


Average Rating: 4.7
  • robbiejackson
    Jul 19, 2015

    Yum, so easy and good. Loved this! Hubby enjoyed it too.

  • Fire291
    Sep 3, 2013

    I made this dish to take to a family gathering ~ it was a big hit. I'm going to make some of the dressing and keep it on the side and make small batches to take in my lunch.

  • marjoless
    Aug 25, 2012

    Oh this is so good. That a keeper recipe.

  • tlwoodard
    Aug 13, 2012

    My husband made this last week & he liked it so much that he has already made again this week. He said the flavor was awesome!!

  • geome
    Aug 4, 2012

    chilling tomatoes removes most of their flavour!

  • barsto
    Aug 3, 2012

    I have made this dish for years - it was called

    I've made this recipe for years. My recipe is called "Greek Style Tomatoes" and it has always been a favorite with family and company!!! The only additions I have is a tsp of parsley, l/2 tsp sugar and salt and cracked pepper to taste. Refrigerate two hours to let flavors blend together.

  • hedjo
    May 12, 2012

    The flavor combination of tomato, onion, feta and ripe olives is great (and it looked so appealing on the plate). The dressing was just too strong and dominated the salad.

  • Eileen156
    Aug 16, 2010

    Thank you Heather! Made this tonight with the tomatoes from garden, and my husband and I just loved it!

  • Amy the Midwife
    Jul 17, 2010

    After making a trip to East Texas, I needed a recipe to spotlight the delicious East Texas tomatoes (and sweet Noonday, Texas onions) I purchased. This was a great recipe to use. Since I was planning to couple it with falafel I decided to make it a bit more Mediterranean and used Kalamata olives. I used garlic-flavored rice vinegar, cut back slightly on the basil and oregano, added a bit more garlic (I ALWAYS add more garlic!), sprinkled a bit of salt over all and let it marinate while I fixed the rest of supper. Delicious!

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