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Last Updated on July 20, 2020 by Ellen Christian
I found this Greek Tomato Salad recipe in Homegrown Herbs by Tammi Hartung and have reprinted it with permission. At the height of summer, we always have so many extra tomatoes in our garden. While I enjoy making my own sauce and salsa, I like a non-cook option for when the weather gets super hot. It’s also a great way to use up extra basil and oregano from your herb garden.
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Greek Tomato Salad Recipe
This is a fantastic summer salad that’s quick and easy to make. It looks like you spent a lot more time preparing it than you actually do! You can purchase the mozzarella cheese balls already pre-made. Or, you can buy a traditional block of mozzarella and cut up cubes to use in your salad.
This is the perfect summer salad for a hot summer day! For more information about the book this recipe came from, you can check out my review of Homegrown Herbs.
Another way that I enjoy eating cherry or plum tomatoes is on wooden skewers with fresh mozzarella balls. Just put a small fresh basil leaf between each tomato and cheese ball for a festive look.
Extra Tip:
I love fresh herbs and I use them all summer long when they are in season. However, if you want to enjoy this summer salad in the middle of winter or early spring, you can sprinkle dried oregano and dried basil over the top of the salad instead. It is still delicious, but I do prefer this salad with fresh herbs whenever possible. What do you think, is this like a traditional Greek tomato salad recipe?
What’s your favorite way to use up extra fresh herbs from your herb garden?
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Save RecipeIngredients
- 2 cups cherry tomatoes, halved
- 2 cups mozzarella cheese (balls or cubes)
- 1/4 - 1/2 fresh basil leaves, shredded
- 1 tablespoon fresh Greek oregano or thyme, finely chopped
- 1/4 teaspoon garlic salt or to taste
- Drizzle extra virgin olive oil
- *optional black olives and feta cheese
Instructions
- Gently mix the tomatoes, cheese, basil, and oregano in a large bowl and sprinkle lightly with the garlic salt.
- Drizzle with olive oil to lightly coat.
- Refrigerate up to two days.
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Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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