I make salad with feta and tomatoes whenever I feel like something light yet flavorful. It’s truly a lifesaver in the summer when I don’t want to stand by the stove and the vegetables in the garden are just perfect. Tomatoes, feta, and herbs – a classic combination familiar to many, yet I always find something new in it. The success of the salad depends on the quality of the ingredients: I always choose juicy, ripe tomatoes with a slight tang and real feta – firm yet tender.
Thanks to minimal processing, each ingredient reveals its full flavor. I cut the feta into large pieces or simply break it with my hands – it looks more natural and retains its structure. Sometimes I cut the tomatoes into cubes, sometimes into half-rings or wedges when I want the salad to look more festive. As for herbs – it depends on my mood. I might add parsley, dill, or basil – whatever I have on hand.
I make the dressing using high-quality olive oil – it adds aroma but doesn’t overpower the main flavors. I add just a pinch of salt and pepper – feta is already salty enough. Then I mix everything gently with a spoon or by hand to preserve the integrity of the cheese and the rest of the ingredients.
Ingredients for Feta and Tomato Salad
Recipe for Preparing Feta and Tomato Salad
Prepare the Tomatoes
I always start with the tomatoes – I choose firm but ripe ones because they give the best texture. I wash them and cut them into wedges, cubes, or halves if they are cherry tomatoes. If the tomatoes are very juicy, I gently remove the excess liquid so the salad doesn’t turn into soup. But I always leave a bit of juice – it mixes with the oil and forms a natural dressing.
Cut the Feta
I cut the feta into large cubes or gently break it with my hands. I like when the pieces have different shapes – this makes the salad not only tastier but also more attractive. I never grate the cheese or turn it into a paste – it’s important to preserve the contrast in textures, as the softness of the feta should be felt in every bite.
Combine the Ingredients
In a deep bowl, I combine the tomatoes, feta, and finely chopped herbs. Then I add olive oil – it’s important that it’s flavorful, preferably extra virgin. I season with salt and pepper very carefully – feta is already salty enough. Then I gently mix everything with a spoon or by hand, to avoid damaging the cheese and to preserve the integrity of the ingredients.
Serve Immediately
This salad tastes best when freshly made. I serve it in a deep bowl or on a wide plate and sometimes add a few basil leaves on top for extra aroma. It goes well with croutons, ciabatta, or simply fresh bread. It’s ideal for a light dinner or a tasty starter to a main course.
Tips
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Choose ripe but firm tomatoes – they won’t release too much juice and will hold their shape.
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Don’t replace feta with a very soft cheese – the dish will lose its texture and character.
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Don’t overdo the seasoning – minimal salt and pepper allow each ingredient to “speak” on its own.
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To give the salad a Mediterranean touch, add a few black olives or a drop of balsamic vinegar.
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This salad is best enjoyed fresh – serve it within 15-30 minutes of preparation, while the feta and tomatoes still hold their shape.