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Heirloom tomato salad on the left and whipped feta on right of an aqua salad platter. Basil sprigs on top left corner and olive oil on right.
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5 from 1 vote

Epic Heirloom Tomato Salad with Whipped Feta – Just So Easy

In this vividly coloured heirloom tomato salad, the tomatoes are truly the star, the creamy salty whipped feta is a perfect foil to the sweetness from the heirloom tomatoes. A quick yet tasty salad to enjoy with weekday meals.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Greek
Keyword: Easy
Difficulty: Easy
Diet: Low Carb, Vegetarian,
Servings: 4 as a side
Calories: 438kcal


  • Small Food Processor or Bullet / High Speed Blender


For the salad…

  • 6 medium heirloom tomatoes (I used very ripe ox-heart tomatoes - approximately 850 grams/30 ounces)
  • 4 tablespoons olive oil (good quality)
  • ¼ cup small basil leaves or micro basil
  • Sea salt

For the whipped feta…

  • 1 ½ cups feta (crumbled) (approximately 230 grams/8.10 ounces)
  • cup cream cheese (approximately 80 grams/2.8 ounces)
  • ¼ cup basil leaves, chopped
  • 2 tablespoons olive oil


  • Gently wash your ox-heart tomatoes, shake to remove the excess water, cut off the tops and bottoms then slice into wedges. Transfer to a bowl and season with some sea salt, to allow them to release their flavours.
  • Place the crumbled feta in a small food processor and pulse until smooth, add the chopped basil leaves, cream cheese and olive oil and pulse until smooth.
  • Smear the whipped feta on one side of a salad platter, pile the tomato wedges on one side, then drizzle over the olive oil and then scatter with the basil leaves. Serve immediately.


Calories: 438kcal | Carbohydrates: 11g | Protein: 11g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 71mg | Sodium: 700mg | Potassium: 574mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2420IU | Vitamin C: 30mg | Calcium: 323mg | Iron: 1mg