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Sun-dried tomato salad on a green plate.
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5 from 1 vote

Sun-dried tomato salad with olives and feta

This sun-dried tomato salad is a delicious and refreshing, Greek-style salad. It's made with arugula salad blend, aromatic sun-dried tomatoes, olives, salty feta cheese, crunchy seeds, and complemented by a delicious dressing with dried oregano and lemon zest. This salad will go well with many Mediterranean dishes.
Course Salad
Cuisine Greek-inspired, international
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 170kcal
Author Aleksandra



  • 2 handfuls arugula salad blend or your favorite lettuce
  • 10 kalamata or black olives
  • 8 sun-dried tomatoes
  • 2 oz (60g) feta cheese
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds


  • 2 tablespoons oil from the sun-dried tomato jar
  • 2 tablespoons lemon juice
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • ½ teaspoon lemon zest
  • salt and black pepper to taste


  • Wash the lettuce, spin dry in a salad spinner.
  • Chop sun-dried tomatoes into thin strips and olives into slices.
  • Toast nuts: add the nuts to a dry pan and heat it over medium heat until lightly golden and fragrant (you will hear pumpkin seeds 'pop'). Keep an eye on them and transfer them to a plate immediately when they're done, they can burn quickly.
  • Make the dressing: add all the ingredients into a jar. Shake with the jar until they are well combined.
  • Assemble the salad: Lay the lettuce on a big plate, top with chopped sun-dried tomatoes and olives, crumble the feta on top, and sprinkle with seeds. Pour the dressing over the salad.
  • Enjoy!


Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 170kcal