Easy Tomato Feta Salad
- PREP 10min
- TOTAL 10min
When tomatoes are in season, I’m all about enjoying them in every way possible. This tomato feta salad is a standout, especially when made with our honey mustard lime vinaigrette. It’s particularly perfect for larger tomatoes like heirlooms. The secret? We use a box grater to thinly shave the feta directly over the salad. This makes the feta so delicate it practically melts in your mouth with each bite of tomato. I highly recommend it! No problem if you don’t have a box grater. Crumbling the feta works beautifully, too. For another recipe with tomatoes and feta, see our cherry tomato salad or this authentic Greek salad!
You Will Need
3 medium heirloom tomatoes, about 1 pound
1/2 cup thinly sliced onion, preferably sweet onion
2 ounces block feta cheese
14 basil leaves, torn
1 lime, juiced, about 2 tablespoons
1 ½ tablespoons honey
1/4 teaspoon fine sea salt
1/4 teaspoon ground cumin
1 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil
Maldon flaky sea salt, as needed
Directions
1Make the lime vinaigrette: Combine the juice of 1 lime, 1/4 teaspoon fine salt, 1/4 teaspoon cumin, 1 teaspoon Dijon mustard, and 2 tablespoons of olive oil in a medium bowl. Whisk well until emulsified (or add to a glass jar, close the lid, and shake until emulsified).
2Add the onions: Drop the sliced onions into the vinaigrette and mix well. (This will tone down the raw flavor of the onion a bit).
3Prepare the tomato salad: Slice the tomatoes into 1/4-inch thick rounds and lay them on a large platter or plate. Spoon some of the vinaigrette and onions over the tomatoes and sprinkle with a pinch or two of flaky sea salt (like Maldon). Scatter the basil over the tomatoes. Then, grate the feta cheese over the top using the large holes of a box grater or crumble it with your fingers. Serve.
Adam and Joanne's Tips
- Storing: Tomato salad is best eaten on the same day (at room temperature), but you can refrigerate it for up to 2 days.
- The nutrition facts are estimates.