Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint Recipe

"It had prettier colors than a bag of Skittles."

[Photograph: Kristen Swensson]

Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15 individual 'maters at most. There would be a salsa, maybe a sauce, and it'd be done. No sweat.

40 yellow tomatoes later, plans changed.

What does one do with 40 yellow tomatoes? I had no idea, but since the husband-elect and I were traveling for the weekend, they had to be used up, fast. So, an APB went out to my blog readers, who had all kinds of ideas, from yellow tomato soup (five thumbs up) to Provencal stuffed tomatoes (watery, but good on pasta) to freezing any leftovers (done and done).

Lunch that day came courtesy of Kalyn's Kitchen, a South Beach Diet-oriented site with well over 40 billion recipes. Fortunately, yellow tomato salad with roasted red pepper, feta, and mint was among them. It was fast (came together in about 30 seconds), fresh, and delicious, and had prettier colors than a bag of Skittles. Do not adjust your computers--that's actually what the salad looks like.

My version uses slightly less olive oil than Kalyn's, which is possible because the tomatoes themselves produce so much moisture. Feel free to use jarred or newly roasted red peppers, as well. Either will produce excellent results.

Next time you have 40 tomatoes lying around, you have some options.

Recipe Facts



Total: 0 mins
Serves: 2 servings

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  • For the salad
  • 4 to 5 large yellow tomatoes (or any vine-ripened tomato)
  • 1 cup coarsely chopped roasted red bell peppers
  • 1/4 cup chopped fresh mint
  • 2 tablespoons crumbled reduced-fat feta
  • Sea salt and fresh ground black pepper to taste
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lemon juice


  1. Chop red peppers and place in small bowl. Whisk together olive oil and lemon juice, stir into peppers and let them marinate while you prep other ingredients.

  2. Wash tomatoes, wipe dry, cut out stem end, then cut into bite-sized pieces. (If the tomatoes are extra juicy, you may want to drain them in a colander for a minute, although this juice is the most flavorful part of the tomato, so if you don't mind having a juicy salad, skip this step.) Wash mint and chop, and crumble feta.

  3. Put tomatoes, peppers with dressing, and mint into a bowl and gently combine. Arrange salad on individual plates, crumble feta over, and serve at room temperature.