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Tomato salad with feta and black olives

  • 4 ripe tomatoes
  • 4 slices feta cheese
  • 1 red onion sliced
  • One bunch crispy baby rocket leaves
  • A handful of black olives
  • 4 tablespoons basil pesto
  • 4 tablespoons extra virgin olive oil
  • Sea salt and pepper to taste



  • Slice tomatoes in half and cut in thin slices.
  • Arrange tomato slices in the center of a dish one on top of the other.
  • Top with sliced onions and feta cheese.
  • Garnish with rocket leaves and mix in pesto (or add the pesto as a garnish around the rim of the plate).
  • Add olives and drizzle with olive oil.
  • Dust with sea salt and black pepper and serve.





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