Tomato Feta Salad
This tomato feta salad is light, bright, and full of juicy tomatoes, creamy feta cheese, fresh basil, and parsley. Everything gets tossed with a tangy white wine vinaigrette, then chilled before serving.
I used baby heirloom tomatoes that were about the size of cherry or grape tomatoes. Fresh garden tomatoes work beautifully, too. Just cut larger tomatoes into bite-sized pieces so they’re easy to scoop up with the feta.
This salad recipe is fantastic during the summer months, especially when tomatoes are at their best. It’s easy to put together, although slicing the tomatoes and making the dressing does take a few minutes. The vinaigrette can be made ahead, which helps when you’re getting the rest of dinner ready.
Kim’s Tip for the Best Tomato Feta Salad
Use block-style feta and cut it into small cubes instead of buying pre-crumbled cheese. The cubes hold their shape while the salad chills and give you a better mix of tomato and feta in each serving.
This recipe makes a generous amount of dressing, so add it gradually. The tomatoes and feta should be nicely coated without sitting in a bowlful of vinaigrette. You can always add more after the salad chills.
For an easy summer meal, serve this salad with easy baked salmon, pan-seared steak, or a loaf of rosemary focaccia.
How to Make Tomato Feta Salad
Make the vinaigrette: Add the olive oil, white wine vinegar, oregano, Dijon mustard, salt, and pepper to a jar with a lid. Shake until combined. You can also whisk everything together in a small bowl.
Prepare the salad: Halve the tomatoes, cut the block of feta into small cubes, and chop the basil and parsley. Add everything to a large bowl and gently stir so the feta stays mostly intact.
Add the dressing: Pour the vinaigrette over the salad a little at a time, gently tossing between additions. Stop when the tomatoes and feta are coated to your liking, then taste and add more salt or pepper if needed.
Chill and serve: Cover the bowl and refrigerate the salad for at least 1 hour. Give it another gentle stir before serving since some of the dressing will settle at the bottom of the bowl.
Ingredients
For the Dressing:
- ½ cup olive oil
- ½ cup white wine vinegar, adjust to taste
- 1 ½ teaspoon dried oregano
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For the Salad:
- 16 ounces baby heirloom tomatoes, halved
- 8 ounces block-style feta cheese, cut into ¼-inch cubes
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped parsley
- Salt and pepper, to taste
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Instructions
- Add the olive oil, white wine vinegar, oregano, Dijon mustard, salt, and pepper to a jar with a lid. Cover and shake until combined. Alternatively, whisk the ingredients together in a small bowl.½ cup olive oil½ cup white wine vinegar1 ½ teaspoon dried oregano1 teaspoon Dijon mustardSalt and pepper
- Combine the tomatoes, feta cheese, basil, and parsley in a large bowl.16 ounces baby heirloom tomatoes8 ounces block-style feta cheese2 tablespoons freshly chopped basil2 tablespoons freshly chopped parsley
- Pour the dressing over the salad a little at a time, gently tossing between additions. Continue adding dressing until the tomatoes and feta are coated to your liking.
- Taste and add more salt or pepper if needed.Salt and pepper
- Cover and refrigerate for at least 1 hour. Stir before serving chilled.
Notes
- The dressing can be made ahead of time. Shake or whisk it again before adding it to the salad.
- Baby heirloom tomatoes are about the size of cherry or grape tomatoes. Larger garden tomatoes also work well when cut into bite-sized pieces.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir before serving again and add more dressing or seasoning if needed.
- Nutrition information is an estimate based on the ingredients listed and a serving size of approximately ½ cup.