Mediterranean Tomato and Feta Salad You’ll Make on Repeat

Why You’ll Love This Recipe

This Mediterranean Tomato and Feta Salad is everything you want from a summer salad: juicy ripe tomatoes, creamy salty feta, fresh basil, good olive oil, and a glossy balsamic finish.

It’s incredibly simple, but the combination of sweet tomatoes and salty feta makes every bite feel satisfying. Using tomatoes in different colors and sizes also gives the salad a beautiful, relaxed Mediterranean look.

There’s no complicated dressing to make and no cooking required. Just slice, layer, season, drizzle, and serve.

It’s the kind of recipe you’ll make when tomatoes are at their best—and then keep coming back to all summer long.

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Perfect For

• Easy summer lunches
• Quick side dishes
• Mediterranean dinners
• Summer entertaining
• BBQs and cookouts
• Easy vegetarian meals
• Brunch
• Light lunches
• Last-minute guests
• Fresh tomato season

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Ingredients

Tomatoes

3 large ripe tomatoes — I especially love using tomatoes in different colors and varieties. Mixing heirloom, red, yellow, or orange tomatoes makes the salad look beautifully rustic and homemade.

Feta Cheese

3.5 oz Greek feta cheese (100 g) — Choose a good-quality feta with a creamy, crumbly texture. Its salty, tangy flavor creates the perfect contrast with sweet ripe tomatoes.

Fresh Basil

½ cup packed fresh basil leaves (about 10–15 g) — Tear the larger leaves by hand rather than chopping them. This keeps the basil looking fresh and gives the salad a relaxed Mediterranean feel.

Extra Virgin Olive Oil

Extra virgin olive oil, for drizzling — Since the olive oil is part of the dressing, use one you genuinely enjoy.

Balsamic Glaze

Thick balsamic glaze, for drizzling — Its sweet-tangy flavor balances the salty feta and juicy tomatoes.

Seasoning

Kosher salt, to taste.

Freshly ground black pepper, to taste.

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How to Make Mediterranean Tomato and Feta Salad

1. Slice the Tomatoes

Slice the tomatoes into rounds.

If you’re using different varieties and sizes, don’t worry about making every slice identical. A slightly rustic presentation makes this salad even more inviting.

2. Arrange the Tomatoes

Arrange the tomato slices on a large serving plate, slightly overlapping them.

For a more colorful presentation, alternate different tomato varieties as you build the salad.

3. Add the Feta

Crumble the feta over the tomatoes, distributing it generously across the plate.

You want some feta in almost every bite.

4. Add the Basil

Scatter fresh basil leaves over the tomatoes and feta.

If the leaves are large, tear them gently with your hands.

5. Season

Season with kosher salt and freshly ground black pepper.

Go easy on the salt at first—the feta already adds plenty of salty flavor.

6. Finish With Olive Oil

Drizzle generously with extra virgin olive oil.

Let some of the oil fall directly onto the tomatoes and feta.

7. Add the Balsamic Glaze

Finish with thin drizzles of thick balsamic glaze.

Don’t overdo it—you want the balsamic to complement the tomatoes and feta rather than overpower their fresh flavor.

8. Serve

Serve immediately, ideally with crusty bread for soaking up the tomato juices and olive oil.

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Optional Toppings

This salad is beautiful as written, but you can easily customize it.

Try:

• Kalamata olives
• Thinly sliced red onion
• Cucumber
• Avocado
• Toasted pine nuts
• Pumpkin seeds
• Chili flakes
• Fresh oregano
• Microgreens
• A few capers

For extra Mediterranean flavor, add Kalamata olives and fresh oregano.

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Expert Tips

Use the Best Tomatoes You Can Find

This recipe is all about tomatoes, so their flavor makes the biggest difference. Look for ripe, fragrant tomatoes that feel heavy for their size.

Mix Tomato Varieties

Using different colors, shapes, and sizes creates a beautiful, relaxed presentation and gives you slightly different textures and flavors throughout the salad.

Don’t Over-Salt

Feta is naturally salty, so season the tomatoes lightly first and add more only if needed.

Use Greek Feta

For the best texture and flavor, choose authentic Greek feta if available. It tends to have a richer, creamier texture and a delicious salty tang.

Tear the Basil by Hand

Large basil leaves can simply be torn with your fingers. It keeps the preparation effortless and gives the salad a more rustic appearance.

Add the Balsamic Last

Drizzle the balsamic glaze just before serving so it stays glossy and visually beautiful.

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Variations

Add Cucumber

For a more substantial summer salad, add sliced Persian or English cucumber.

Add Olives

Kalamata olives bring extra briny Mediterranean flavor.

Make It More Filling

Add chickpeas, white beans, or grilled chicken for a more substantial lunch.

Add Avocado

Creamy avocado works beautifully with the salty feta and sweet tomatoes.

Add Crunch

Finish with toasted pine nuts, pumpkin seeds, or sunflower seeds.

Fresh Herb Variation

Try fresh oregano or parsley instead of—or alongside—the basil.

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What to Serve With Mediterranean Tomato and Feta Salad

This salad works beautifully as both a side dish and a light meal.

Serve it with:

• Grilled chicken
• Grilled fish
• Grilled shrimp
• Crusty sourdough
• Grilled vegetables
• Roasted potatoes
• Mediterranean rice
• Hummus and pita
• Grilled halloumi
• A simple pasta dish

For an easy Mediterranean dinner, serve it alongside grilled chicken, warm pita, hummus, and a few olives.

And don’t throw away the juices left on the plate—that’s the best part to soak up with crusty bread.

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Storage

This salad is best enjoyed shortly after assembling.

If you need to prepare it ahead, slice the tomatoes and store them separately in the refrigerator. Keep the feta, basil, olive oil, and balsamic glaze separate until you’re ready to serve.

Once assembled, the tomatoes will gradually release their juices and the basil will lose its freshness.

Leftovers can be refrigerated in an airtight container for up to 1 day, although the texture is best when freshly prepared.

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Frequently Asked Questions

What tomatoes are best for this salad?

Any ripe, flavorful tomatoes will work. Cherry tomatoes, heirloom tomatoes, beefsteak tomatoes, and vine-ripened tomatoes are all delicious.

Can I use cherry tomatoes?

Absolutely. Simply halve them instead of slicing them into rounds.

Can I use another cheese instead of feta?

Yes. Fresh goat cheese, ricotta salata, or even creamy mozzarella can work, although feta gives the salad its characteristic salty Mediterranean flavor.

Can I make this salad ahead of time?

You can prepare the individual ingredients ahead of time, but it’s best to assemble the salad shortly before serving.

Do I have to use balsamic glaze?

No. You can leave it out or replace it with a drizzle of red wine vinegar or lemon juice.

Can I turn this into a full meal?

Definitely. Add chickpeas, grilled chicken, tuna, or crusty bread to make it more substantial.

Why should I use different-colored tomatoes?

It’s not essential, but using different varieties adds visual interest and often gives you a nice mix of sweetness, acidity, and texture.

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Nutrition (Approximate Per Serving)

Based on 2 servings and using the listed amount of feta and olive oil, excluding optional toppings.

• Calories: approximately 270–290 kcal
• Protein: approximately 10–11 g
• Carbohydrates: approximately 12–14 g
• Fat: approximately 17–20 g
• Fiber: approximately 3–4 g
• Sugar: approximately 9–11 g
• Sodium: approximately 750–850 mg

Nutrition values are approximate and will vary depending on the size and variety of tomatoes, feta, amount of olive oil, and balsamic glaze used.

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Good to Know

This salad is a perfect example of the Mediterranean cooking philosophy: simple ingredients, treated well, can create something incredibly delicious.

There’s no complicated dressing and no cooking involved. The ripe tomatoes provide sweetness and acidity, feta brings salty creaminess, basil adds freshness, and extra virgin olive oil ties everything together.

The balsamic glaze is the final little touch—a glossy, sweet-tangy contrast that makes the tomatoes taste even more vibrant.

For the prettiest presentation, use a large platter rather than a deep bowl. Arrange the tomatoes first, scatter the feta and basil over the top, then finish everything with olive oil and thin ribbons of balsamic glaze.

It’s simple enough for a weekday lunch and beautiful enough for a dinner party.