Tomato Salad

A fresh tomato salad with juicy heirloom and cherry tomatoes, hunks of feta, pickled red onion, basil, and mint in a lemon and red wine vinaigrette. Let it rest briefly so the tomatoes season the dressing with their juices.

Course Salad

Cuisine Greek-Inspired

Keyword tomato

Prep Time 10

Resting time 10

Total Time 20

Servings as a side salad

Calories 262kcal

Author Maria Koutsogiannis

Ingredients

For the dressing

¼ cup extra-virgin olive oil
2 tbsp lemon juice
1 tsp red wine vinegar
1 ¼ tsp kosher salt
¼ tsp ground pepper

For the salad

3 large heirloom tomatoes, cut in wedges and then halve the wedges (about 3 heaping cups)
1 ½ cups halved cherry tomatoes
⅓ cup pickled red onions or thinly sliced red onion
150 grams feta cheese, pulled into hunks of feta (about 1 cup feta pieces)
¼ cup fresh chopped basil
2 tbsp fresh chopped mint

Instructions

Make the dressing: To a small bowl or in a jar, add the dressing ingredients and whisk together or shake it to combine. Set aside.
To a medium mixing bowl add the tomatoes, pickled red onion, hunks of feta cheese, fresh chopped basil and fresh chopped mint. Whisk the dressing one more time and then drizzle over top of the salad. Toss gently to combine.
Let the salad sit for 10-15 minutes before serving.

Notes

Store in the fridge for up to 1 day in an airtight container before serving.
If you love this salad, try our Cucumber Tomato Salad with Fresh Herbs and Sumac

Nutrition