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.
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 in a dozen different ways.
If you love feta and tomato, then you simply MUST try our Heirloom Tomato Salad with whipped feta, it is INCREDIBLE! For simple tomatoey flavour then try our Tomato Salad with fresh herbs.
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Ingredients and Substitutions
- 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 👇
Swap the herbs and vinegar to make it different every time!
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.
You Will Need
Step-by-step Instructions
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.
SLICE MINI ROMAS IN HALF
CUT FETA INTO CUBES
DICE RED ONION
CUT BASIL SPRIGS CHOP THE LEAVES
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.
Place all the vinaigrette ingredients in a small food processor or blender and blitz until well combined.
ADD INGREDIENTS TO BLENDER
BLITZ WELL TO COMBINE
Step 3 - Assemble Your Tomato Feta 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 chopped basil and basil sprigs on top to garnish, and then serve.
ADD PREPPED INGREDIENTS TO BOWL
POUR OVER DRESSING
MIX WELL TO COMBINE
SERVE AND ENJOY!
🍽 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, try it with…
- Harissa lamb chops
- Goats cheese tart
- Classic rack of beef
- Saddle of lamb
- Vegan Portobello mushroom steaks
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.
Dietary Information
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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Recipe Card
Equipment
- Serrated or Tomato Knife
- Small food processor or blender
Ingredients
- 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)
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 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.
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