Celebrate summer with a bright, easy marinated tomato and feta salad. Halved cherry tomatoes and cubes of feta soak up a simple balsamic vinaigrette, producing juicy, savory bites. Fresh basil, toasted pine nuts, chopped parsley and thinly sliced red onion add texture and aroma to this no-lettuce salad that’s perfect for picnics, weeknight meals or potlucks.
Table of Contents
- Why You’ll Love This Recipe
- The Ingredients
- How To Make This Marinated Feta Tomato Salad
- Serving
- Marinated Feta Tomato Salad Recipe
Why You’ll Love This Recipe
Tomato season shines in simple salads. Grocery tomatoes are available year-round, but ripe summer tomatoes have a sweetness and acidity that elevate this dish. If you can, use tomatoes from a farmers market or your garden for the best flavor.
It improves with time. This salad keeps well in the refrigerator for a couple of days. As it rests, the tomatoes and feta absorb more of the dressing, making the flavors more cohesive. That makes it a convenient make-ahead side for warm-weather meals.
Flexible and adaptable. The base works with many additions: avocado, cucumber, or grilled corn all make good companions. You can also swap cheeses or add leftover vegetables to stretch the salad into a heartier dish.
The Ingredients
Gather the following:
- Cherry tomatoes: Halved cherry tomatoes release some of their juices into the dressing, keeping the salad juicy. If you prefer larger tomatoes, cut them into wedges instead.
- Feta: Salty and tangy, feta pairs beautifully with tomatoes. Cut it into sturdy cubes (about 1/4 to 1/2 inch) so it holds up when tossing.
- Pine nuts: Lightly toasting pine nuts brings out a warm, nutty flavor. Watch them closely while toasting, as they can brown quickly. Chopped walnuts or almonds are suitable swaps.
- Basil: Fresh basil adds fragrance and brightness. Slice basil into ribbons and add it toward the end so it stays fresh and aromatic.
- Balsamic vinaigrette: A simple vinaigrette of minced garlic, whole grain mustard, balsamic vinegar, extra virgin olive oil, kosher salt and black pepper forms the dressing. Finely chopped red onion and parsley folded into the vinaigrette add a savory lift and more texture.
How To Make This Marinated Feta Tomato Salad
1. Prepare the vinaigrette. In a large mixing bowl, whisk together the minced garlic, whole grain mustard, finely chopped red onions, chopped parsley, kosher salt, black pepper, balsamic vinegar and extra virgin olive oil until the dressing is emulsified and well combined.
2. Toss tomatoes and feta gently. Add the halved cherry tomatoes and the feta cubes to the bowl and fold them into the dressing carefully to avoid breaking the cheese. Let the mixture sit for a few minutes so the tomatoes can begin to marinate.
3. Add nuts and basil last. Fold in the toasted pine nuts and sliced basil right before serving to preserve the basil’s color and the pine nuts’ crunch. Taste and adjust seasoning if needed.
Serving
This salad pairs well with other summer vegetables like zucchini and corn. Think of tomatoes, zucchini and corn as a seasonal trio: grilled zucchini and corn pasta, roasted zucchini or orzo with squash, or a pearl couscous with grilled corn all complement the bright flavors. Serve the marinated salad at room temperature for best flavor and texture.
If you enjoy salads, keep a rotation of simple seasonal combinations on hand—this recipe is versatile and easy to customize year-round.
Marinated Feta Tomato Salad
Ingredients
For vinaigrette
- 2 garlic cloves, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
For salad
- 2 pints cherry tomatoes, halved
- 8 ounces feta cheese, cut into 1/4-inch to 1/2-inch cubes
- 1/4 cup toasted pine nuts
- 1/4 cup chopped parsley
Instructions
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In a large bowl, whisk the minced garlic, whole grain mustard, finely chopped red onion, chopped parsley, kosher salt, black pepper, balsamic vinegar and olive oil until the dressing is smooth and combined.
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Add the halved cherry tomatoes and the feta cubes to the bowl and gently fold them into the vinaigrette so the cheese holds its shape.
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Finish by folding in the toasted pine nuts and the basil ribbons right before serving to preserve texture and fragrance.
Notes
To turn this into a panzanella: add cubed or torn croutons, diced cucumber and pitted kalamata olives for a heartier bread salad.
To make it more Greek-style: add sliced or diced cucumbers and pitted kalamata olives and serve with extra lemon if you like.
Leftovers will keep in the refrigerator for up to 3 days. If there is excess vinaigrette in the bottom of the container, store it separately and add back to taste when serving. Allow the salad to sit at room temperature for 15–20 minutes before serving to enhance the flavors.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.