Fresh Heirloom Tomato Salad with Feta

I lingered proudly over my son’s picture of his babies – plump, healthy and green. I’m referring to his tomato babies. My father was a virtuoso vegetable gardener. Every August, our backyard vegetable patch produced a bumper crop of juicy, red, sun-ripened tomatoes. I did not inherit his green thumb but I’m thrilled that his talent has been passed down to the next generation. However, growing your own tomatoes is not a prerequisite for making this simple but elegant heirloom tomato salad.

Fresh Heirloom Tomato Salad with Feta

For this easy-to-make salad, thickly sliced fresh, sweet, ripe tomatoes are seasoned with a little flaky sea salt, dressed with a splash of good quality balsamic vinegar and a drizzle of fruity olive oil, and topped with a generous sprinkling of creamy, salty feta cheese. Ripe tomatoes are absolutely key to making a great tomato salad. I use terreno brown cocktail tomatoes known for the intensity of their flavor, mixed with a handful of heirloom cherry tomatoes. But feel free to use the best tomatoes you can find, regardless of their variety. With your first bite of this salad, you will be magically transported to the coast of Tuscany (without having to worry about lost luggage). And keep lots of crusty bread on hand for mopping up the juices at the bottom of the bowl. Thanks to my cousin Anne for introducing me to this cooling, summery dish.

Assemble your ingredients. 

Use the best quality ripe tomatoes that you can find.

Slice the tomatoes into 1/4-inch slices

Top with sliced cherry tomatoes to add color and texture to the salad.

Sprinkle the tomatoes with sea salt. Slice a few basil leaves thinly and add them to the salad. Add 1-2 tablespoons each of best quality balsamic vinegar and olive oil. Crumble the feta cheese and sprinkle it on top. Add chopped pistachio nuts and a drizzle of honey if desired (it adds a sweet and crunchy dimension to the salad).

Print Recipe

Fresh Heirloom Tomato Salad with Feta

Vegetables and Sides

By Cousin Anne – Serves: 6

Prep Time: 5 minutes Total Time: 5 minutes

Tart, sweet, and salty heirloom tomato salad with a balsamic dressing, topped with a feta crumble

Ingredients

• 5 cocktail tomatoes (tereno brown or another kind) or 2-3 large heirloom tomatoes, any variety, sliced
• 1 cup cherry tomatoes, halved
• 3-4 fresh basil leaves, cut thinly (chiffonade)
• 1/2 teaspoon sea salt
• 1-2 tablespoons extra-virgin extra virgin olive oil
• 1-2 tablespoons balsamic vinegar
• 1/4 cup feta cheese, crumbled
• 2 tablespoons coarsely chopped pistachio nuts (optional)
• drizzle of honey (optional)

Instructions

1

Slice the large tomatoes and arrange in concentric circles on the serving dish. Add the halved cherry tomatoes.

2

Sprinkle the tomatoes with sea salt. Cut the basil chiffonade style and add to the tomatoes.

3

Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle with feta cheese.

4

Top with chopped pistachio nuts and a drizzle of honey if desired.

Notes

This salad can also be served on a bed of mixed greens.