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5 from 1 vote

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
Course: Salad
Cuisine: Greek
Keyword: Easy
Servings: 4
Calories: 253kcal



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