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.
This tomato and feta salad takes summer tomatoes to luxurious and stunning heights with everyday ingredients that are engineered a little ingeniously.–Angie Zoobkoff
Tomato and Feta Salad
- Quick Glance
- Quick Glance
- 30 M
- 45 M
- Serves 4 to 6
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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.
A delicious salad. The roasted feta puts it over the top. And it’s relatively quick to make at about 20 minutes plus baking time.
I’m growing oregano in my herb garden. A small handful was just shy of 1/4 cup. No salt is necessary as the feta is salty enough. It's not quite the end of summer and tomatoes around here are not at their peak yet. This recipe will only be better in about a month with fresh Farmers Market tomatoes!
I really love a warm element in a salad as it's unexpected and the warmth makes the flavors pop. The mixture of ingredients here work really well together and highlight the flavors of the season, especially when dressed in a simple and bright dressing.
Wrapping the feta and dressing in parchment was easy enough. I resisted the urge to warm the olives as well but didn't. I might do that next time, though.
I used a mixture of grape and cherry tomatoes, sliced lengthwise, and a mixture of kalamata and large green olives. The salad easily served 4 with warm flatbread on the side.
Wow! What a revelation this was! I've never baked feta before but will be doing this again in the future. It added so much flavor to the entire dish and I love to see how versatile this technique must be using different herbs and spices. I used 2 medium “beefsteak tomatoes.”
I made the feta part of the recipe again and added it crumbled to ratatouille, shakshuka and over other salads too!