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.
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 a great 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.
- Try sweet aromatic basil with sticky balsamic
- Anise flavoured dill (use ⅓ cup for vinaigrette +leaves for garnish) with tart lemon juice
- Cool menthol-like mint (use ⅓ cup for vinaigrette +leaves for garnish) with citrusy lemon juice
- Vibrant parsley (use ⅓ cup for vinaigrette +leaves for garnish) with full-bodied red wine vinegar
- Liquorice like tarragon (use ¼ cup for vinaigrette +leaves for garnish) with exotic champagne vinegar
- Piney, peppery thyme (use ¼ cup for vinaigrette +leaves for garnish) with sweet sherry vinegar
- Zesty aromatic coriander (cilantro), (use ⅓ cup for vinaigrette +leaves for garnish) with zingy lime and chilli.
- Floral bitter oregano (use ¼ cup for vinaigrette +leaves for garnish) with tasty red wine vinegar
- Oniony chives (use ⅓ cup for vinaigrette +leaves for garnish) with classic white wine vinegar
- Try the pungent aroma of sage (use ¼ cup for vinaigrette +leaves for garnish) with apple cider vinegar
How to make tomato feta salad
1Prep your 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 TOMATOES IN HALF DICE RED ONION CUBE FETA
2Blitz your basil 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.
REMOVE SMALL LEAVES & CHOP LARGE BLITZ VINAIGRETTE INGREDIENTS
3Assemble your salad
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 the chiffonade basil and basil sprigs on top to garnish, then serve.
ADD YOUR INGREDIENTS TO A BOWL POUR OVER YOUR BASIL VINAIGRETTE MIX WELL TO COMBINE
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…
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)
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.
Leave a Reply