This tomato and feta salad is made with artfully arranged sliced tomatoes, basil, olives, arugula, and pine nuts punctuated with creamy roasted feta. Guaranteed to become a summer standby.
Tomato and Feta Salad
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 4 to 6
Preheat the oven to 350°F (180ºC).
On a rimmed baking sheet, place a sheet of parchment paper large enough to make a parcel around both blocks of feta.
In a small bowl, combine half the oregano along with 1 tablespoon olive oil, half the lemon zest, and half the chile flakes. Pour the mixture onto the center of the parchment and place the blocks of feta on this mixture alongside each other.
Sprinkle the feta with the rest of the oregano, 1 tablespoon oil, and the rest of the lemon zest and chile flakes and then carefully lift the top and bottom edges of the paper. Bring the edges together above the feta and start to fold them down in small folds, over and over, until you nearly reach the feta. Then, fold the two open ends on the sides underneath the feta so you have a closed parcel.
Slide the baking sheet into the oven and bake for 30 minutes.
While the feta is baking, arrange the arugula on a platter and layer the slices of tomatoes and shallots on top. Sprinkle with the olives, basil, and pine nuts.
Remove the feta from the oven, carefully open the parchment parcel, and place one block of feta in the center of the platter. Break the other block of feta into small chunks and scatter them around the salad.
Drizzle the whole shebang with the remaining 3 tablespoons olive oil and the vinegar and sprinkle with black pepper.
Recipe Testers' Reviews
Summer may just be starting, but I now have a great salad recipe to highlight my garden tomatoes. This salad hits all the high marks—lots of textures, fresh ingredients, and a feta cheese flavor "bomb."
I used red, yellow, and orange heirloom tomatoes and fresh cut purple and green basil from my garden. Make sure to use the toasted pine nuts for added texture. The feta, baked with lemon zest, fresh oregano, chile flakes, and olive oil, contributed all of those flavors to the salad.
This salad is perfect as a main meal or as a showstopping starter. Serves 2 as a main or 4 as a side.
This salad is a showstopper. It’s not only delicious, it’s beautiful. The colors of the salad, the herbs, lemon zest, nuts, olives, tomatoes, and roasted feta make a beautiful presentation.
The unique flavors of each of these items, and especially the delicious summer tomatoes, make this a dish to serve again and again.
After taking my first bite, I immediately began to plan my next dinner party with this beautiful dish as a first course. I think it could be successfully individually plated, as well.
I used Campari tomatoes and Kumato simply unique brown tomatoes.