Garden tomato salad with olives, Greek basil & sumac

The heirloom tomato plants in our garden have finally started to produce delicious ripe tomatoes, and we are now at the stage of eating them at every meal, and giving them away to anyone who’ll take them 🙂

The tomatoes really are delicious with very little in the way of embellishment – we’ve been eating them whole, sliced, quartered etc with nothing more than a drizzle of extra virgin olive oil and occasionally a pinch of salt. Yum. Garden tomato sandwiches are the business too. Or arranged in a layer on top of cream-cheesy toast, and sprinkled with freshly ground black pepper. It’s hard to think of a way of making them taste bad, to be honest. 

They’re also pretty good cooked. I chucked a handful of tiny cherry tomatoes into a chunky vegetable sauce for pasta and they transformed into explosive flavour bombs of deliciousness. Yum.

Anyway, the recipe below is for a super-tasty and extremely simple tomato salad, which was served alongside some smoked mackerel and herby rice for a quick mid-week dinner. The sweet tomato juicy salad-dressing was very tasty on the fish and rice. The basil is fragrant, the sumac adds a fantastic hint of sharpness. What a combo!

This made enough tomato salad for 4 people as a side dish. The quantities are a bit vague – adjust the proportions of olives/tomatoes/basil/etc to your taste.

tomato salad with olives, greek basil and sumac

Garden tomato salad with olives, Greek basil and sumac
Serves 4
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
154 calories
6 g
0 g
15 g
1 g
2 g
129 g
61 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 154
Calories from Fat 128
% Daily Value *
Total Fat 15g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 61mg
Total Carbohydrates 6g
Dietary Fiber 2g
Sugars 4g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 400g tomatoes - ideally several varieties, freshly picked!
  2. 3-4 tbsp sliced black olives
  3. 1 handful greek basil leaves
  4. 1 tsp sumac
  5. 2 tbsp white balsamic vinegar
  6. 4 tbsp extra virgin olive oil
  1. Halve, quarter or cut the tomatoes into chunky pieces, and place in a bowl.
  2. Scatter over the olive slices, basil leaves and sumac. Add the vinegar and oil and mix gently to coat.
  3. Serve straightaway, or else chill for up to an hour to allow the flavours to blend before eating.
I’m entering this delicious, fresh and zingy tomato salad into a number of foodie blogging challenges. They are:
Four Seasons Food, hosted by Delicieux & Eat Your Veg, which this month has the theme tomato crazy!
Simple and in Season, hosted this month by Elizabeth’s Kitchen Diary , and organised by Ren at
And the Spice Trail, hosted by Vanesther at Bangers and Mash, which is looking for beach barbecue recipes. I think this salad would be great addition to any barbecue or picnic menu.


tomato salad with olives, greek basil and sumac


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  5. How wonderful to be able to grow your own gorgeous tomatoes like that! I love the sound of this salad – a perfect Simple and in Season entry, thank you 🙂

  6. Oh I am so envious of your tomatoes. How wonderful to get such a good crop. We try to grow ours outdoors as we have no green house, but we rarely get anything. This year blight got them before they started to ripen 🙁

    Your salad looks delicious BTW and the addition of sumac is one I must remember.

    • Thanks Choclette! We grow ours outdoors, but we have them in a sunny spot, quite close to the house, so they are sheltered too. Some varieties do better than others… Good luck with yours next year 🙂

  7. Pingback:The Spice Trail: beach barbecue challenge | Bangers & Mash

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