Aunt Diane’s Greek Tomato Salad Recipe For Summer

Last Updated on July 20, 2020 by Ellen Christian

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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. 

Aunt Diane's Greek Tomato Salad Recipe For Summer

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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.

Aunt Diane's Greek Tomato Salad Recipe For Summer

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.

Aunt Diane's Greek Tomato Salad Recipe For Summer

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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Aunt Diane's Greek Tomato Salad Recipe For Summer

Aunt Diane’s Greek Tomato Salad
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  • 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


  1. Gently mix the tomatoes, cheese, basil, and oregano in a large bowl and sprinkle lightly with the garlic salt.
  2. Drizzle with olive oil to lightly coat.
  3. Refrigerate up to two days.



923 cal


46 g


47 g


79 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

7 thoughts on “Aunt Diane’s Greek Tomato Salad Recipe For Summer”

  1. YUM! We just planted cherry tomatoes and basil today (we have a fall planting season here). This will be perfect once everything gets growing! :)

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