Tomato & Feta Salad
By Lee Jackson ↣ Published on: March 29, 2021
This easy tomato and feta salad is one of my most-frequently made dishes at home. Bright tomatoes and salty feta are a classic Mediterranean pairing: simple, reliable and full of flavour. It’s the kind of salad you can put together in minutes and serve with a wide range of meals.
If you want a side or light main that complements many dishes, this tomato and feta combination is ideal. I often use beefsteak or heirloom tomatoes for a plated presentation, or halved cherry tomatoes for a quicker approach. The base is always tomatoes, feta, fresh herbs and a bright dressing of olive oil and vinegar or lemon.
This salad is featured in the Mediterranean and Mediterranean Salads & Vegetables collections and makes a reliable all-season choice. It’s adaptable: add other ingredients to change texture and flavour as you like, but the essential elements remain the same.
What’s Ahead?
Why it works?
Quick and easy: Slice ripe tomatoes, scatter herbs and feta, and dress with oil and vinegar — ready in minutes.
Extremely versatile: Keep the core flavours—tomato and feta—and feel free to swap herbs, cheeses or vinegars to suit the meal.
Stuff You’ll Need
This salad is straightforward. These are the essentials used in the photos:
- Tomatoes – Use what you like: beefsteak or heirloom for slices, or halved cherry/grape tomatoes for a quicker version.
- Feta cheese – Crumbled or sliced; a briny sheep’s milk feta works beautifully.
- Fresh herbs – Mint and parsley are a bright choice here, but basil, oregano or chives also work.
- Dressing – Good extra virgin olive oil with white or red wine vinegar, or lemon juice for acidity.
- Seasoning – Salt, black pepper and optional mild chilli like Aleppo pepper or flakes.
Pro Tips
The recipe is very flexible. A few ideas to vary it:
- Tomato choices: Use beefsteak or heirloom when you want slices; cherry, grape or roma work well halved.
- Cheese swaps: Feta is classic, but try manchego, pecorino, labne or ricotta for different textures and flavours.
- Vinegars: Red or white wine vinegar are great; try sherry, Champagne, tarragon or pomegranate vinegar for variety.
- Herbs and heat: Mint, parsley, basil, oregano or chives are all good. Finish with a pinch of Aleppo pepper or chilli flakes if you like heat.
Assembly is simple: slice, dress with olive oil and vinegar, then scatter cheese, season and finish with herbs.
Serving & Storage Suggestions
This salad pairs well with Mediterranean-style mains—grilled fish, roast meats, vegetable dishes and mezze. It’s a versatile side that complements many cuisines.
Stored in the fridge, covered, it will keep for 4–5 days. The flavours continue to develop as the tomatoes absorb the dressing, making it an excellent make-ahead option.
Ready to get cooking?
With so many variations possible, this tomato and feta salad is a reliable, delicious side that suits many meals. Use what you have on hand and adjust flavours to match your menu.
More Mediterranean recipes
If you enjoyed this salad, try more Mediterranean recipes for a table full of flavour.
- Garlic Soup with Beans and Bacon
- Greek Lemon Orzo Soup with Chicken
- Briam (Greek Roasted Vegetables)
- Greek Strapatsada
- Turkish Mücver (Zucchini Fritters)
- Anchovy Sauce
- Greek Lentil Salad
- Moroccan Blood Orange Salad
- Borani Kadoo (Afghani Squash Salad) | براني كدو
- Maroulosalata (Greek Lettuce Salad)
- Muhammara (Red Pepper & Walnut Dip)
- Beetroot Salad with Dukkah & Whipped Feta
- Spanish Eggplant Salad
- Turkish Salad (Shepherd Salad)
- Greek Marinade for Lamb
- Fennel & Orange salad
- Pisto Manchego
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Tomato & Feta Salad
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Ingredients
- 3 tomatoes (around 300-400g/12oz) (sliced)
- 3 tbsp white wine vinegar
- ¼ cup extra virgin olive oil
- ⅓ cup feta cheese (crumbled)
- 3 tbsp fresh mint (finely chopped)
- salt & pepper
- Aleppo pepper flakes (optional)
Instructions
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Arrange the sliced tomatoes on a platter. Whisk together the oil and vinegar and drizzle over the tomatoes so each slice gets some dressing.
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Sprinkle over the crumbled feta and chopped mint, then season with salt and pepper to taste.
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If you like a little heat, finish with a pinch or two of Aleppo pepper flakes.
Notes
Substitutes and topping ideas
This salad is endlessly adaptable — use what’s available to create fresh combinations.
- Tomatoes: Try beefsteak, heirloom, cherry, grape or roma — any tomato will do.
- Cheeses: Swap feta for manchego, peynir, pecorino, parmigiano, labne or ricotta for different textures.
- Dressings: Explore red or white wine vinegar, Champagne, sherry, apple cider, tarragon or pomegranate vinegar.
- Herbs & heat: Use mint, parsley, basil, oregano, chives or a light sprinkle of Aleppo pepper for warmth.
- Assembly: Slice tomatoes, drizzle olive oil and vinegar, then finish with cheese, seasoning and herbs.