This easy recipe for Tomato Salad is my favorite way to honor the summer bounty. Sweet heirloom tomatoes, piquant red onions, fresh basil and tangy feta cheese unite with a simple balsamic vinaigrette for a healthy summer side dish that I just can't get enough of.
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Why You Should Try This Tomato Salad?
Is there anything more perfect in this world than a homegrown, vine-ripened tomato? If there is, I honestly can't think of it. Are they fruits or vegetables? Do you call them toe-MAY-toes or toe-MAH-toes? The answer is: who cares?!? These beauties are uniters, not dividers.
Whether red, yellow, orange, brown, green or purple; whether big or small; beautifully smooth or impossibly craggy, one thing remains true: summer tomatoes are a gift from the earth. And this heirloom tomato salad celebrates everything I love about them.
Juicy tomatoes of all shades and sizes are tossed with red onions, fresh basil and feta cheese in an herbed balsamic dressing for the ultimate summer salad. There's nothing gimmicky or chef-y here; it's all about the pure, robust flavor of a perfect tomato.
This simple, healthy salad takes less than 10 minutes from start to finish. It is equally delicious as a light lunch or as an accompaniment to your favorite grill-out fare. And it might just be the best thing you eat all summer long.
So meet me in the kitchen and learn to make this insanely delicious tomato and feta salad while you can! Once the season ends, you'll have to wait a very long 9 months for it to return.
Ingredients + Notes
Made with just 10 ingredients, this tomato feta salad is about as simple as it gets. But don't for a second believe that simple = not delicious. On the contrary! Simplicity and perfection go hand in hand. Here's everything you'll need:
This salad can also be easily customized based on the crowd you're with. Here are some notes to consider:
- Tomatoes - The variety of tomato doesn't matter here so much as the quality of tomato you use. Don't go making this salad in the dead of winter, if you catch my drift! Use fresh, in-season tomatoes of any variety and you'll have a winner on your hands.
- Onions - I personally prefer the flavor of red onions when it comes to eating them raw. If you'd like, feel free to swap in sweet yellow onions or mild shallots instead. If you want to remove some of the "bite," soak the sliced onions in cold water for 10-15 minutes prior to tossing the salad.
- Basil - Tomatoes and basil go together like hot fudge and ice cream. Again, the variety here isn't super important so long as the basil is fresh.
- Balsamic Vinegar - I think the sweetness of balsamic pairs particularly well with tomatoes, but you can easily swap in red wine vinegar or apple cider vinegar instead.
- Feta Cheese - Feta provides briny, salty pops of flavor in this tomato salad recipe. If you're not a fan, simply omit it. You can also swap in fresh mozzarella (I love this Tomato Mozzarella Salad), burrata or goat cheese instead.
How to make Heirloom Tomato Feta Salad
In a small glass jar, combine olive oil, garlic, dried herbs mix, balsamic vinegar, salt, pepper. Close the lid and shake well. NOTE: You can also whisk everything together in a small bowl.
I used both cherry tomatoes and full-sized tomatoes in this recipe. For larger tomatoes, cut them into wedges. Cherry or grape tomatoes can be halved.
In a large bowl, add the tomatoes, cherry tomatoes, sliced onions and pour the dressing over the top.
Gently toss to combine well and let the salad sit for 15-20 minutes.
Give a gentle toss again, top with fresh basil and crumbled feta cheese, then serve immediately. Enjoy!
FAQs
Depending on where you live and who you talk to, you may get 100 different answers to that question. I'm of the opinion that whether you choose beefsteaks, Early Girls, Green Zebras, Cherokee Purples or Black Krims, the important thing is simply to choose ripe, in-season tomatoes.
If you're a home grower, consult with seed catalogues and fellow gardeners to find varieties that will grow best in your climate. If you opt to get your tomatoes from the market, I recommend getting fresh tomatoes from a local farm for the best quality.
If the tomatoes are large, I recommend cutting them into wedges. Remove any strange veins, cracks or bruises, then slice along the vertical hemisphere. For smaller cherry or grape tomatoes, cutting them in half is usually sufficient.
First, be sure that tomatoes are in season. As delightful as a garden fresh tomato is, there's nothing more disappointing than the watery, vaguely red colored "tomatoes" they sell in the middle of winter.
Next, give it a whiff. It should smell like a tomato, especially near the stem.
Now give it a feel. It should be firm to the touch, with a bit of give under pressure. It should also feel heavy for its size.
Finally, use your eyes. It should be free of blemishes or bruises. If the skin has split, the tomato needs to be consumed immediately.
Expert Tips
- Choose good quality tomatoes that are fresh, ripe and, most importantly, IN SEASON.
- Choose local tomatoes over commercially grown ones that have been shipped in. Local tomatoes can be picked when they are super ripe, whereas commercially grown and shipped tomatoes have to be picked prior to peak ripeness so that they don't over-ripen in transit.
- Let the salad sit for 20 minutes in the refrigerator before serving to allow the flavors to meld.
Variations
This delicious tomato feta salad is utter perfection on it's own. That said, there are plenty of ways to customize it to your liking. Here are some ideas to get you started:
- Experiment with different types of tomatoes. Different varieties will have different flavors and qualities. Try as many types of tomatoes as you can get your hands on to find YOUR favorite!
- Try adding in some greens to bulk it up. I love peppery arugula, but any leaf lettuce should work well.
- If you'd like some texture, try nuts or seeds for crunch, or avocados for some creaminess.
- Try adding more fruit. Tomatoes and peaches are a surprisingly delicious combination. Cucumbers are also a tasty addition.
This list isn't comprehensive by any means. Use it as a guide to improvise your way to your version of the perfect tomato salad!
Serving Suggestions
I will happily eat a huge bowl of this salad as a meal, no questions asked. Well, except for "is there more?" That said, I know not everyone shares my enthusiasm. This fresh tomato salad plays nicely with just about everything, including:
- Seafood like shrimp, baked salmon, halibut or tilapia
- Grilled meats like chicken, steak, lamb chops or roasts
- Grains like quinoa, farro or couscous
Spoon it over the top of your favorite proteins, or serve it as a side for your favorite meals. No matter how you serve it, you're going to love this tomato feta salad.
Storage
For best results, I recommend eating this salad within 3 hours. Any leftovers will keep in the refrigerator for up to 2 days in an airtight container. Allow the tomatoes to come to room temperature before serving for the most robust tomato flavor.
More Fresh Salad Recipes
If you're on a summer salad kick like I am, check out some of my other favorite recipes:
If you tried this simple Heirloom Tomato and Feta Salad recipe, please be sure to rate and review it below. I love hearing from you!
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📖 Recipe
Tomato Salad Recipe
Ingredients
Dressing
- 3 tablespoons Extra Virgin Olive Oil
- 1 clove Garlic (minced)
- ¾ teaspoon Dried Herbs Mix (I have used my homemade mix)
- 2 tablespoons Balsamic Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Pepper
Salad
- 1 lb Ripe Tomatoes (cut into wedges, I have used heirloom tomatoes)
- 2 cups Cherry Tomatoes (halved)
- ½ cup Red Onion (sliced)
- ¼ cup Fresh Basil (roughly torn or whole small leaves)
- 4 oz Feta Cheese (crumbled)
Instructions
- In a small glass jar, combine olive oil, garlic, dried herbs mix, balsamic vinegar, salt, pepper. Close the lid and shake well. You can also whisk everything together in a small bowl.
- In a large bowl, add the tomatoes, cherry tomatoes, sliced onions and pour the dressing.
- Gently toss to combine well and let the salad sit for 15-20 minutes.
- Give a gentle toss again, top with fresh basil and crumbled feta cheese, serve immediately.
Notes
- Choose good quality tomatoes that are fresh, ripe and, most importantly, IN SEASON.
- Choose local tomatoes over commercially grown ones that have been shipped in. Local tomatoes can be picked when they are super ripe, whereas commercially grown and shipped tomatoes have to be picked prior to peak ripeness so that they don't over-ripen in transit.
- Let the salad sit for 20 minutes in the refrigerator before serving to allow the flavors to meld.
Nutrition
Century Foods
Loved your recipe’s instructions on the Tomato Salad Recipe. Thanks for such amazing words.