This Tomato and Feta Salad is the perfect way to make use of those fresh summer tomatoes. Made with simple ingredients, it features fresh, juicy baby heirloom tomatoes tossed with cubes of salty feta, fresh herbs, and a drizzle of white wine vinaigrette. It’s perfect for potlucks, BBQs, or a simple summer side dish with dinner.
Easy Heirloom Tomato Salad with Feta
Sometimes the best dishes are the ones that require the least amount of fancy steps and really just focus on the flavors.
And this simple tomato and feta salad is the perfect example of that. It’s simple, light, and fresh, but totally impressive!
What is a Tomato Feta Salad Recipe Made Of?
- Tomatoes: We’re using fresh baby heirloom tomatoes for this recipe.
- Feta: You’ll need block-style feta cheese cut into ¼-inch cubes.
- Herbs: Fresh basil and parsley is the perfect combination to brighten this salad up even more.
- Dressing: This salad is dressed with a tangy homemade white wine vinaigrette.
- Seasonings: A simple salt and black pepper duo is all this delicious salad needs to take it to the next level.
How to Make a Tomato Feta Salad
You’ll find the exact measurements and full instructions in the recipe card near the bottom of the page.
This fresh tomato and feta salad recipe is just about as easy as it gets!
- Place all the vinaigrette ingredients in a jar with a lid, and shake to combine.
- Combine all the salad ingredients along with the desired amount of dressing in a large bowl.
- Chill in the fridge for an hour, then serve and enjoy.
Tips and Notes
- Use extra ripe tomatoes. Sweet, juicy, ripe tomatoes are the key to great flavor. They are the featured ingredient, after all!
- Chill before serving. I recommend letting the salad sit in the fridge for at least an hour after you add the dressing. This really gives the flavors time to marry together as the dressing seeps into the tomatoes and cheese.
- Serve cold. This salad is best served cold. Don’t let it sit out on the counter too long before you dig in!
- Use another cheese. Try swapping the feta out for fresh mozzarella pearls for a slightly richer flavor.
- Add mix-ins. Give your salad a flavor twist with diced red onion or add some green with sliced English cucumber, avocado, or arugula or spinach.
- Add a protein. Bulk your salad up by mixing in chunks of cooked ham or grilled, shredded chicken.
- Swap the dressing. Skip the white wine vinaigrette and drizzle your salad with a sweet balsamic glaze.
This tomato and feta salad is delicious served as a light and healthy snack, but I love to serve it as a side dish next to a summery main and an extra side of grilled squash! Here are a few of my favorite entrees:
For the best storage, I recommend keeping the salad and the vinaigrette separate. This keeps the texture of the tomatoes nice and fresh!
However, if you do have leftovers of the fully assembled salad, it can be stored in the fridge for up to 4 days.
Is Tomato and Feta Salad Good for You?
Heck yes! Tomatoes alone are rich in vitamins and nutrients. tomato and feta salad is mostly tomatoes that are mixed with fresh herbs, feta, and a simple dressing. Nothing bad here!
What’s a Good Salad Tomato?
My favorite tomatoes to use are baby heirloom tomatoes. They are small, so all you have to do is cut them in half.
Plus, they’re firm enough to hold up under the dressing and are absolutely bursting with sweet tomato flavor.
If you can’t find baby heirloom tomatoes, feel free to try cherry tomatoes, grape tomatoes, Roma tomatoes, or a mix of tomatoes to play with shapes, colors, textures, and flavors.
How Do You Keep Tomatoes Fresh in a Salad?
The best way to keep the tomatoes fresh is to wait to add the dressing until you’re just about ready to serve.
If you’re preparing the salad in advance, mix all of the ingredients up and make your dressing, but store them separately.
About an hour before serving, add the dressing and let the salad chill in the fridge!
Like this recipe?
Recipe Card with Ingredient Amounts and Instructions
- 16 ounce(s) baby heirloom tomatoes, halved
- 8 ounce(s) block-style feta cheese, cut into ¼-inch cubes
- 2 Tbsp. basil, freshly chopped
- 2 Tbsp. parsley, freshly chopped
- ¼ - ½ cup white wine vinaigrette, or to taste
- Salt and pepper, to taste
- Place all ingredients in a large bowl. Stir to combine.16 ounce(s) baby heirloom tomatoes8 ounce(s) block-style feta cheese2 Tbsp. basil2 Tbsp. parsley¼ - ½ cup white wine vinaigretteSalt and pepper
- Refrigerate for at least an hour before serving. Serve chilled.