Mediterranean Tomato Feta Salad is an easy-peasy and totally customisable salad. You can adjust the herbs and vinegar to fit your tastes and what you have in your pantry. Get creative and make it your own!
This tomato feta salad recipe 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.
Ingredients and Substitutions
NOTE: With just a handful of ingredients, it's a good call to go for the THE BEST quality. Look for super ripe but firm tomatoes, choose really fresh green herbs, opt for some top-notch "Greek" Feta cheese, and finish it off with the best fragrant extra virgin olive oil and red wine vinegar you can get your hands on.
- Tomatoes - we have used mini Roma tomatoes, but you can use cherry tomatoes or regular tomatoes that you have cut into wedges.
- Feta - we have used cubed Dodoni feta from our local Greek deli; it is a hard feta cheese that holds up well. If you prefer something creamier, try a Persian or Danish feta or a goat's cheese.
- Red Onion - for some pungent flavour, if you don't like them, you can leave them out.
- Fresh Basil - added for aromatic flavour swap for any soft herbs you like.
Click on the arrow for some more suggestions below - click on the arrow 👇
More Herb and Vinegar Options...
There is just a wonderful assortment of flavoured vinegar and fresh herbs that you can make this salad in at least many different ways.
- Try sweet aromatic basil with sticky balsamic.
- Anise-flavoured dill (use ⅓ cup in the vinaigrette + leaves for garnish) with tart lemon juice.
- Cool menthol-like mint (use ⅓ cup in the vinaigrette + leaves for garnish) with citrusy lemon juice.
- Vibrant parsley (use ⅓ cup in the vinaigrette + leaves for garnish) with full-bodied red wine vinegar.
- Liquorice like tarragon (use ¼ cup in the vinaigrette + leaves for garnish) with exotic champagne vinegar.
- Piney, peppery thyme (use ¼ cup in the vinaigrette + leaves for garnish) with sweet sherry vinegar.
- Zesty aromatic coriander (cilantro), (use ⅓ cup in the vinaigrette + leaves for garnish) with zingy lime and chilli.
- Floral bitter oregano (use ¼ cup in the vinaigrette + leaves for garnish) with tasty red wine vinegar.
- Oniony chives (use ⅓ cup in the vinaigrette + leaves for garnish) with classic white wine vinegar.
- Try the pungent aroma of sage (use ¼ cup in the vinaigrette +l eaves for garnish) with apple cider vinegar.
How to Make It
Step 1 - Prepare Your Ingredients
Place your tomatoes in a strainer and rinse under cold running water, pat dry to remove the excess water, then cut them in half using a serrated or tomato knife, so you don't squish them.
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 it into 1cm (½ inch) cubes.
Step 2 - Blitz the Basil Dressing
Rinse your basil, pat dry, then cut the small sprigs from the stem to use as a garnish, and roughly chop the larger leaves to use in the dressing.
Place all the vinaigrette ingredients in a small food processor or blender, season with some sea salt and cracked black pepper.
Blitz it all together until everything is well combined.
Step 3 - Assemble Your Tomato Feta Salad
Add all your prepared ingredients to a large mixing bowl.
Pour your dressing over your salad, season with salt and pepper.
Toss your salad well to combine, taste and adjust seasonings according to your liking.
Arrange the salad in a salad bowl, scatter the chopped basil and basil sprigs on top to garnish, and then serve.
- Add Kalamata olives for a briny flavor.
- Include cucumber slices for added crunch.
- Drizzle extra virgin olive oil and sprinkle dried oregano on top.
- Avocado Infusion:
- Dice ripe avocado and mix it in for creaminess.
- Consider adding a squeeze of lime juice for brightness.
- Mediterranean Quinoa Salad:
- Mix cooked quinoa into the salad for a heartier version.
- Toss in some chopped cucumbers, bell peppers, and red onion for extra crunch and color.
- Roasted Red Pepper Delight:
- Include roasted red pepper strips for a smoky flavor.
- Consider a sprinkle of crushed red pepper flakes for a hint of heat.
- Rocket/Arugula Kick:
- Mix in rocket/arugula for a peppery taste.
- Top with toasted pine nuts or sliced almonds for added crunch.
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, try it with…
Tips and Questions
How to Choose and Store Tomatoes
Select tomatoes depending on when you intend to use them.
Choose very ripe tomatoes to use soon after purchase and greener tomatoes for longer storage.
Tomatoes should be firm with unmarked skin and no soft spots.
They should be stored at room temperature and out of direct sunlight. Do not refrigerate except for cherry or grape tomatoes.
Can This Feta Cheese and Tomato Salad Be Made Ahead?
You can prepare the vegetables and the dressing several hours in advance and keep them in separate containers. Then, just before serving, assemble the salad.
How to Store the Leftovers.
Pop the leftover salad in an airtight container in the fridge.
It can be stirred through warm pasta for a delicious lunch the next day.
Or blitzed into a sauce and frozen to add to your next tomato-based sauce.
This easy tomato salad is suitable for nut-free, vegetarian, low carb and keto dieters. Each serving contains 253 calories with a net carb count of one gram.
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- Serrated or Tomato Knife
- Small food processor or blender
- 3 cups mini roma tomatoes (2 punnets, approximately 500 grams, 18 ounces)
- 1 cup feta, cubed (approximately 120 grams, 4 ounces)
- 1 small red onion (optional) (approximately 50 grams, 1.8 ounces)
- Sea salt and cracked black pepper
- 1 cup basil leaves, tightly packed (approximately 5-6 stems of basil)
- 3 tablespoons red wine vinegar (I used a Cabernet merlot vinegar)
- 5 tablespoons olive oil
- 1 basil stem (for the garnish)
- 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 it into a small dice.
- Rinse your feta if it was stored in brine, then dice into 1 cm (½ inch) cubes.
- 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 oil and vinegar over your salad, season with salt and pepper then mix well to combine. Taste and adjust seasonings according to your taste.
- Arrange the salad in a salad bowl, scatter with the basil sprigs to garnish, then serve.