Kalyn's Kitchen

Tomato, Olive and Goat Cheese Salad

I love this Tomato, Olive and Goat Cheese Salad with and the onion-caper vinaigrette really perks up the flavors in this tasty summer tomato salad! 

PIN Tomato, Olive and Goat Cheese Salad  to try it later!

Tomato, Olive and Goat Cheese Salad finished salad on plate

At this time of year I always start remembering how that fresh-from-the-garden produce will only be around for about another month, and I want to eat tomato salads and zucchini dishes as often as I can! This year I don’t have as much garden produce, which is making me savor it all the more when friends or family member share tomatoes, zucchini, and cucumbers with me. And I love tomato salads with goat cheese, and this recipe is another variation on that idea.

Tomato, Olive and Goat Cheese Salad is adapted from a recipe in The Low Carb Gourmet (affiliate link) by Karen Barnaby, a fabulous cookbook whether or not you’re into lower-carb eating. I think this combination of capers, chopped red onion, Kalamata olives, goat cheese, and balsamic vinegar goes perfectly with fresh tomatoes, but if one of those doesn’t appeal to you, substitute ingredients to fit your own taste and this will still be delicious. And if you’d like to join me in stretching out summer, check after the main recipe for a lot more tomato salad ideas!

Tomato, Olive and Goat Cheese Salad process shots collage

How to Make Tomato, Olive and Goat Cheese Salad:

(Scroll down for complete recipe with nutritional information.)

  1. You must start with juicy sun-ripened tomatoes, cut into thick slices and arranged on a serving plate.
  2. Whisk together balsamic vinegar, sea salt, and olive oil, and then stir in the chopped capers and onion to make the dressing. (I like to keep those ingredients kind of chunky, but if you prefer a finer chop you could make this in a mini-processor or use an immersion blender.)
  3. Coarsely chop the Kalamata olives, or use plain sliced black olives if you prefer.
  4. Keep goat cheese in the fridge until you’re ready to crumble it over the tomatoes! Putting goat cheese on the salad BEFORE the dressing is unusual, but it really works!
  5. Drizzle each serving with some of the Onion-Caper Vinaigrette.
  6. Then sprinkle each serving with some of the Kalamata olives, and devour!

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette found on KalynsKitchen.com

Make it a Meal:

This would be great with Very Greek Grilled Chicken or Grilled Salmon with Maple-Sriracha-Lime Glaze for a lovely low-carb summer dinner.

More Amazing Tomato Salads for Summer:

Ten Favorite Salads with Garden Tomatoes ~ Kalyn’s Kitchen
Blueberry and Tomato Salad ~ Leite’s Culinaria
Tomato, Cucumber, and Radish Salad with Yogurt-Tahini Dressing ~ Kalyn’s Kitchen
Tomato, Beet, and Tomato Salad with Balsamic Vinaigrette ~ The Perfect Pantry

Want Even More Summer Tomato Salads?

Check out Ten Favorite Summer Tomato Salads (plus Honorable Mentions) for more amazing salad ideas for summer tomatoes!

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette

Sliced Tomato, Olive and Goat Cheese Salad with Onion-Caper Vinaigrette

Yield 2 servings
Prep Time 15 minutes
Total Time 15 minutes

Tomato, Olive and Goat Cheese Salad is a perfect summertime salad using fresh tomatoes, and this can be on the table in minutes!



  • 4 vine-ripened tomatoes, cut into thick slices
  • 2 T coarsely chopped Kalamata olives
  • 2 T crumbled goat cheese (see notes)

Dressing Ingredients

  • 1/4 tsp. sea salt
  • 2 T best quality balsamic vinegar
  • 3 T best quality extra-virgin olive oil
  • 1 T capers, drained but not rinsed, chopped if large
  • 1 T finely minced red onion


  1. Wash tomatoes, slice thickly, and arrange on two serving plates.
  2. Whisk together balsamic vinegar, sea salt, and olive oil.
  3. Then stir in capers and chopped onion.
  4. Coarsely chop or slice the olives.
  5. Crumble goat cheese over tomatoes.
  6. Spoon dressing over each serving of tomatoes and sprinkle Kalamata olives over.


Use a goat cheese like Chevre that comes in a log. Recipe adapted from The Low Carb Gourmet by Karen Barnaby.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 260Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 7mgSodium: 515mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Tomato, Olive and Goat Cheese Salad is perfect for any phase of the original South Beach Diet. Tomatoes are relatively high in carbs for a vegetable, but this recipe makes a small serving that would work for low-carb diet plans, including Keto. This would be great when you’re making a nice dinner and you want to impress your guests.

Find More Recipes Like This One:
Use the Salads Index to find more tasty salads like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Tomato, Olive and Goat Cheese Salad

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    16 Comments on “Tomato, Olive and Goat Cheese Salad”

  1. Pam, hope so!

  2. Hopefully my CSA will give me some more tomatoes tomorrow!

  3. Thanks Jeanette, and ditto here!

  4. I'm with you Kalyn – trying to eek out every last bit of summer produce. I am starting to hoard tomatoes, peppers and garlic. Your salad speaks to all that I love about summer.

  5. I hope you enjoy the salad as much as I did. And so great to have special tomatoes to make it with!

  6. I think this salad is a must Kalyn. I can't wait to try it with the tomatoes my mom brought from her garden in Ontario.

  7. Oh. My. Sweet. Goodness that looks so good. Yum. Right up my alley kind of food.

  8. Maria, it’s in the recipe index now too.

  9. Thanks Kaylyn. I found the recipe:)

  10. Tanna, love the idea of the black beans. I like the picture except after I’d eaten it all I remembered I had taken a photo of tomato, egg, and olive salad (which looks similar because of the white eggs) and used the same plate! Oh well.

    Mimi, thanks. I eat egg muffins mostly for breakfast.

    Wheresmymind, roma tomatoes would be great. Next year I’m going to plant more romas.

    Karina, I’m going to have it again tonight.

    Maria, Hi! Sometimes I get behind adding recipes to the recipe index!! But you should be able to find it by typing “sun dried tomato pesto” in to the search box on the left hand side.

    Christine, I love this cookbook. Also, another good idea for breakfast.

  11. Those look so good! I just bought the same book and have been looking through it and saw this recipe a few days ago. Way to go!

    And Mimi, I finally won the battle of the morning carbs by having a small bowl of steel cut oats topped with cottage cheese. It gives you warming, stay-with-you complex carbs balanced by a whopping 13 grams of protein. Toss on a few berries and some cinnamon and it will carry you through the morning like nobody’s business.

  12. Kayln,
    Hi. Great recipes!! I was looking for your sun dried tomato pesto recipe but can’t find it. Do you have it listed on your blog? It was so tasty!! I want to try it!
    Your neighbor!!

  13. Oh Baby! This is my kind of salad. Thank you, Kalyn, for the inspiration.

  14. mmm…could use Roma tomatoes and make little appetizers outta this 🙂

  15. I am so glad you are here, Kalyn, as I draw so many good ideas from your posts. I am trying very hard to be as low-carb as possible, and finding it a great challenge here in Wisconsin, where the food is hearty and rich. Then, too, there is my craving for carbs in the morning…

    Anyway, thank you.

  16. Yes, I’d like some. And a little variation might be some black beans.
    Beautiful picture.