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Home » Salads by Season » Summer Salads

Versatile Tomato Feta Salad

Made by Anastasia - Serves: 4 Filed Under: 10 Minute Salads, Low Carb, Paleo, Salad Index, Summer Salads, Vegetarian

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A tomato feta salad to make your own! This simple salad is definitely a choose-your-own-adventure type of salad; you can change the herbs and vinegar to suit your tastes and pantry.

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TOMATO FETA SALAD - PORTRAIT

This tomato feta salad has all-time classic flavour combinations that you just can’t go wrong with, the sweetness of the tomatoes, the sharpness of the feta and aromatic olive oil are an excellent base for a variety of fresh herbs and vinegar. 

You don’t even have to limit yourself to the type of tomatoes or feta to use, with such a plethora to choose from you can make it a dozen different ways. 

Swap the herbs & make it different every time!

There is just a wonderful assortment of flavoured vinegar and fresh herbs that you can make this salad at least many different ways. 

  1. Try sweet aromatic basil with sticky balsamic
  2. Anise flavoured dill (use ⅓ cup for vinaigrette +leaves for garnish) with tart lemon juice
  3. Cool menthol-like mint (use ⅓ cup for vinaigrette +leaves for garnish) with citrusy lemon juice
  4. Vibrant parsley (use ⅓ cup for vinaigrette +leaves for garnish) with full-bodied red wine vinegar
  5. Liquorice like tarragon (use ¼ cup for vinaigrette +leaves for garnish) with exotic champagne vinegar
  6. Piney, peppery thyme (use ¼ cup for vinaigrette +leaves for garnish) with sweet sherry vinegar 
  7. Zesty aromatic coriander (cilantro), (use ⅓ cup for vinaigrette +leaves for garnish) with zingy lime and chilli. 
  8. Floral bitter oregano (use ¼ cup for vinaigrette +leaves for garnish) with tasty red wine vinegar 
  9. Oniony chives (use ⅓ cup for vinaigrette +leaves for garnish) with classic white wine vinegar 
  10. Try the pungent aroma of sage (use ¼ cup for vinaigrette +leaves for garnish) with apple cider vinegar 
CLOSE UP OF TOMATO FETA SALAD

How to make tomato feta salad

1PREP INGREDIENTS
Place your tomatoes in a strainer and rinse under cold running water, pat dry to remove excess water then cut them in half using a serrated or tomato knife.
Cut off the tops and bottoms of your onion, remove the papery skin then finely dice.
Rinse your feta if it was stored in brine, then dice into 1cm (½ inch pieces).

  • CUT YOUR MINI ROMA TOMATOES IN HALF
    HALVED MINI ROMAS
  • Diced red onion on a white plate.
    DICE RED ONION
  • FETA CUT INTO CUBES
    CUBE FETA
  • JUST A WHITE PAGE

2BLITZ VINAIGRETTE
Rinse your basil, pat dry, cut the small sprigs from the stem to use as a garnish, then roughly chop the larger leaves.
Place all the vinaigrette ingredients in a small food processor or blender and blitz until well combined.

  • Basil sprigs in two white bowls.
    REMOVE SMALL LEAVES & CHOP LARGE
  • Blitzed basil vinaigrette in a blender with ingredients scattered around.
    BLITZ VINAIGRETTE INGREDIENTS

3ASSEMBLE SALAD
Pour the vinaigrette over your salad, season with salt and pepper and toss well to combine. Taste and adjust seasonings according to your liking.
Arrange the salad in a salad bowl, scatter the chiffonade basil and basil sprigs on top to garnish, then serve.

  • INGREDIENTS IN A BWOL FOR TOMATO FETA SALAD
    ADD INGREDIENTS TO BOWL
  • pouring over basil vinaigrette on tomato feta salad
    POUR OVER YOUR BASIL VINAIGRETTE
  • MIX YOU TOMATO FET SALAD UNTIL COMBINED
    MIX WELL TO COMBINE
  • JUST A WHITE PAGE

Some serving suggestions

This versatile tomato feta salad pairs with almost everything, from barbecued meats, roasts, pasta dishes or tarts. Great to serve at a barbecue or buffet while any leftovers can be stirred through warm pasta for a delicious lunch the next day. Try it with…

  • Harissa lamb chops 
  • Goats cheese tart 
  • Classic rack of beef 
  • Saddle of lamb 
  • Vegan Portobello mushroom steaks 

Our favourite Cherry Tomato Recipes are...

  • Sauteed Eggplant salad in a bowl with pomegrante on the side.
    SAUTEED EGGPLANT SALAD
  • Olive salad in a white bowl with red serving spoons sitting on a red and white tea towel.
    OLIVE SALAD
TOMATO FETA SALAD

Versatile Tomato Feta Salad

A tomato feta salad to make your own! This simple salad is definitely a choose-your-own-adventure type of salad, you can change the herbs and vinegars to suit your tastes and pantry.
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Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4
Calories: 253kcal
Author: Anastasia
Equipment
  • Serrated or Tomato Knife
  • Small food processor or blender
Ingredients
For the salad…
  • 500 grams mini roma tomatoes (2 punnets)
  • 120 grams feta (approximately 1 cup)
  • 1 small red onion (optional) (approximately 50 grams)
  • Sea salt and cracked black pepper
For the vinaigrette…
  • 1 cup basil leaves (tightly packed) (approximately 5-6 stems of basil)
  • 3 tbsps red wine vinegar (I used a Cabernet merlot vinegar)
  • 5 tbsps olive oil
  • 1 basil stem (for the garnish)
Metric - Imperial
Instructions
  • Place your tomatoes in a strainer and rinse under cold running water, pat dry to remove excess water then cut them in half using a serrated or tomato knife.
  • Cut off the tops and bottoms of your onion, remove the papery skin then cut into a small dice.
  • Rinse your feta if it was stored in brine, then dice into 1cm (½ inch pieces).
  • Rinse your basil, pat dry then cut off the small sprigs to use as a garnish and roughly chop the larger leaves..
  • Place all the vinaigrette ingredients in a small food processor or blender and blitz until well combined.
  • Pour the vinaigrette over your salad, season with salt and pepper and toss well to combine. Taste and adjust seasonings according to your taste.
  • Arrange the salad in a salad bowl, scatter with the basil sprigs and basil sprigs on top to garnish, then serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 253kcal | Carbohydrates: 8g | Protein: 5g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 295mg | Potassium: 330mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1112IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 1mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

PINTEREST - TOMATO FETA SALAD WITH BASIL
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  • Asian Chopped Salad - full of fresh flavour

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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