Mediterranean Tomato Feta Salad
Mediterranean Tomato Feta Salad is an easy-peasy and totally customisable salad. You can adjust the herbs and vinegar to fit your tastes and pantry.
Servings: 4 as a side
Calories: 253kcal
Equipment
- Serrated or Tomato Knife
- Small food processor or blender
Ingredients
For the salad…
- 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
For the vinaigrette…
- 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.
Video
Nutrition
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