Tomato Feta Salad

4.88 from 71 votes

This tomato and feta salad comes together in minutes: no need to make a separate dressing. Simply toss with some good extra virgin olive oil, loads of fresh herbs, and a few easy seasonings and you’re good to go. Serve with nice bread to take advantage of the tomatoes’ fresh juices, which release and combine with all the aromatics in a very fortuitous way.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Mediterranean

Servings: people

Author: Suzy Karadsheh

Ingredients

6 to 7 medium ripe tomatoes, sliced into wedges (on-the-vine tomatoes or heirloom tomatoes preferred)
1 medium red onion, halved, then thinly sliced
3 garlic cloves, minced
1 packed cup chopped fresh parsley leaves
1 packed cup chopped fresh dill
2 1/2 teaspoons sumac
Kosher salt
Black pepper
1 lemon, juiced
2 teaspoons white wine vinegar
1/3 cup extra virgin olive oil
Feta cheese, to your liking

Instructions

Add the fresh ingredients. In a large salad or mixing bowl, gently toss together the tomatoes, onions, garlic, parsley, and dill.
Season the salad. Add the sumac and season with salt and pepper to taste. Add the lemon juice, white wine vinegar, and extra virgin olive oil. Toss to combine. Taste and adjust the seasoning to your liking.
Serve. Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese. Enjoy!

Video

Notes

Storage: Store leftovers in a tight-lid container in the fridge for 2 days, but this salad is best served fresh and eaten right away. (Tomatoes don’t like the fridge.)
If you don’t have sumac: Order this versatile spice from our shop, leave it off, or grate in fresh lemon zest in its place.
Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

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