Tomato Salad with Feta and Fresh Herbs

This simple tomato salad recipe combines sweet tomatoes, creamy feta cheese, and fragrant fresh herbs for an easy side dish you’ll make all summer long!

For a 10ish-minute recipe, this tomato feta salad packs layers upon layers of sunny Mediterranean flavor. Two whole cups of chopped parsley and dill brings freshness. Big hunks of feta cheese add a tangy, luxurious touch, raw red onion adds a satisfying bite, and a lively citrus dressing perks everything up.

Inspired by summer classics like Caprese and Mediterranean Cucumber and Tomato Salad, I keep things simple to give the juicy summer tomatoes center stage. But what makes this salad unique is a final sprinkling of sumac, a Mediterranean spice that adds sweet-tart notes. Feel free to use lemon zest if you don’t have any on-hand, though it’s well-worth seeking out!  

Table of Contents

1. What You Need to Make Tomato Salad
2. How to Make Tomato Feta Salad
3. How to Select and Store Tomatoes
4. What to Serve with Tomato Feta Salad
5. More Tomato Salad Recipes
6. Tomato Salad with Feta and Fresh Herbs Recipe

What You Need to Make Tomato Salad

The secret to making this tomato feta salad sing is using the best in-season ingredients:

• Tomatoes: Vine ripe, heirloom, Roma or a combination of the three can add color and flavor variety. Orange and yellow tomatoes tend to be less acidic. You could even throw in some halved cherry or grape tomatoes if you’d like.
• Onion and garlic: Bring the savory element. 
• Fresh herbs: I used parsley and dill, but you could also throw in a bit of fresh mint or basil if you like.
• Seasoning: Kosher salt, black pepper, and a big dash of tangy sumac. Sumac is a spice that’s stocked in the typical Mediterranean pantry. You can leave it out, order it from our shop, or substitute with fresh lemon zest.  
• Lemon and white wine vinegar: Add brightness while lightly marinating the tomatoes and onions.
• Extra virgin olive oil: A major flavor component of this dish. Use a smooth olive oil full of personality but not too bitter, like our Early Harvest Greek Extra Virgin olive oil.

How to Make Tomato Feta Salad

I make this tomato salad the same way many home-cooked meals are thrown together on a sunny day near the Mediterranean Sea. There’s no need to measure every last pinch, whisk the dressing separately, or really do much fussing. Simply grab a big bowl or platter and get started: 

• Prep the ingredients, adding them to a large salad or mixing bowl as you go. Slice 6-7 ripe tomatoes into wedges. Halve and thinly slice 1 medium red onion into half-moons. Mince 3 garlic cloves. Chop enough parsley leaves and tender stems to make 1 packed cup, and enough fresh dill fronds for 1 cup (discard the stems, or save for vegetable broth). Give everything a good toss.
• Dress the salad. Add 2 1/2 teaspoons sumac, a good pinch of salt and pepper, 2 teaspoons white wine vinegar, and 1/3 cup extra virgin olive oil. Squeeze in the juice of 1 lemon. Toss to combine, taste, and add more salt and pepper to your liking. 
• Serve. Transfer to a serving platter or bowl. Top with large pieces of quality feta cheese. Enjoy!

How to Select and Store Tomatoes

If you’re making this salad within a few days of buying tomatoes, store them on your counter (not your fridge). The fridge tends to dull tomatoes’ delicate flavor. Here are a few handy tips for how to pick the best tomatoes:

• Look for tomatoes that are plump and heavy for their size. This is a good sign that they’ll be juicy.
• Heirloom varieties, however, can be multi-colored, ridged, and have deep grooves and that’s OK. 
• The skin should be smooth without bruises or deep, open cracks.
• Give them a very gentle squeeze to confirm they’re still fairly firm but with some give.
• Smell the tomatoes where the stem was attached. It should be fragrant and should smell somewhat sweet and earthy.

What to Serve with Tomato Feta Salad

I could eat this for lunch all by myself, but sharing is a Mediterranean value so why not invite some friends over and have a party! I like to serve this salad on a big platter in the center of my table with crusty bread. The tomatoes release their juices, resulting in a flavorful, herbal liquid begging you to sop it up with good bread. I’m telling you it’s almost as good as the salad. Almost! 

• Keep it simple and snacky by serving tomato feta salad with crusty bread from the store to capture all the juice—or better yet, make some freshly baked pita or focaccia.
• For the main course, the freshness and bold flavors of this tomato salad pair well with summery grilled meat and fish like grilled chicken thighs, Skewered Chicken Spiedini, or grilled salmon.
• For a vegetarian meal, serve tomato feta salad with your favorite grain. Try Spanakorizo (Greek spinach rice), Spanish rice and beans, or mujadara (lentils and rice with crispy onions).

More Tomato Salad Recipes

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* This post originally appeared on The Mediterranean Dish in 2016 and has been recently updated with new information and media for readers benefit.