If I could eat Heirloom Tomato Feta Salad with olive oil and herbs all year round I would be a very happy camper.
It is so fresh, sweet, savory, simple, pretty and most importantly delicious salad. One my favorite August salads when tomatoes are at the peak of the season; juicy and tasty!
When I was younger I hated cooked tomatoes or chunky tomatoes in meals. However, I absolutely loved eating tomatoes like an apple, just with a sprinkle of salt.
That is all I needed to survive hot summer days. I am still not a big fan of summer months, but I sure love its delicious produce; tomatoes, watermelon, peaches, cherries, cucumbers, etc., to name just a few of my favorite produce.
I know that most of the time you would see these tomatoes in a popular Italian dish, Caprese with mozzarella and basil drizzled with good olive oil. I wanted to make a conscious twist with Greek imported olive oil and feta cheese. Should we just call this one Greek Style Tomato Feta salad?
I am all for it if you are. Haha
Anyhow, you guys going to love it. Well, I am almost certain that you will. My daughter and I, we are huge tomato lovers, so we ate it until it was gone.
On the other hand, my boys are not, so two of us had a pleasure to enjoy this one for lunch with some grilled burgers.
If you try Heirloom Tomato Feta Salad Recipe or any other from my blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking
Thank you so much in advance for trying my recipes. I really appreciate it!
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An easy and simple summer salad.
- 3-5 different types of tomatoes
- Generous pinch kosher salt
- Generous pinch ground black pepper
- 1 teaspoon lemon juice, or balsamic vinegar if you prefer
- 1 block or chunk feta cheese, 7-8 oz
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Fresh Oregano for garnish, optional
- Wash tomatoes then using sharp knife make about 1/4 inch slices. You don't want them too thin but not to thick either. Depending on how many serving you want, you can totally use half of each tomato since some are pretty large. I was serving 4 people so I used all of it. If you have any leftovers you can bake a galette or add on pizza.
- Season tomatoes with salt just before serving, and before adding cheese. This way the salt will not start breaking the tomato slices. Same goes for any addition of acidities like vinegar or lemon juice. Do it right before serving.
- Now take the cheese out of the box and slice into cubes. Use some kitchen paper towel to dry them a bit if needed.
- Add Cheese son top of the tomatoes, drizzle with olive oil, then add a sprinkle of dried oregano and garnish with fresh oregano.
- You can use only one, but dried have its own aroma and fresh brings even more freshness which is the perfect combo for this salad.
You can add some olives or parsley.
- Organic Spice Rack by McCormick, 24 Herbs & Spices Included (Wood Spice Set for Wall or Countertop)
- Bragg Organic Extra Virgin Olive Oil, 32 Ounce
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