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.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
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)
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.
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