• 3 medium tomatoes
  • Salt
  • 1/4 onion, sliced julienne style
  • 50 grams feta cheese
  • Extra virgin olive oil
  • Juice from half a lemon
  • 6 black pitted olives, sliced

Author of this recipe



Salad blogger / food writer

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This warm, savoury tomato salad with feta cheese and black olives is ideal on its own for dinner. A simple way to enjoy a salad on a colder day! It also works great as a side salad, perhaps to serve with another typical Spanish dish such as flamenquines (breaded or crumbed pork rolls).


Place three whole tomatoes in an ovenproof dish with a pinch of salt on top in a pre-heated oven and roast the tomatoes for about 18 minutes. 

After roasting the tomatoes will be soft and juicy. Cut into thick slices very carefully to avoid damaging them and arrange on a plate.

Cut the feta into small cubes and place them over the tomatoes, then top with the olives and onion.

Finally, drizzle with extra virgin olive oil, salt and fresh lemon juice.

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