Heirloom Tomato Salad

There’s nothing quite like a fresh heirloom tomato salad with feta when tomatoes are at their peak.

I love picking up a mix of colorful tomatoes from the farmer’s market—but any ripe, juicy tomatoes will work just fine. No need to grow your own or hunt down heirlooms to enjoy this side dish.

This salad has become one of my favorite ways to use summer tomatoes (right up there with my fried tomato recipe and chopped greek salad). The sweet tomatoes, salty feta, and splash of balsamic come together so simply—and taste amazing.

It’s quick to throw together, always a hit at the table, and lets those gorgeous summer tomatoes really shine.

Heirloom Tomato Feta Salad Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Heirloom Tomatoes – Use a variety of colors and shapes if you can. If heirlooms aren’t available, Roma or any ripe, flavorful tomatoes will work too.
• Cherry or Grape Tomatoes – These add a pop of sweetness and nice texture. Halve them for easy eating.
• Feta Cheese – Crumbled feta adds saltiness and creaminess. Swap with goat cheese or fresh mozzarella if preferred.
• Fresh Herbs – Fresh basil leaves and parsley bring brightness. Try mint or dill for a twist.
• Olive Oil + Balsamic Vinegar – Use high-quality balsamic and extra virgin olive oil for the best flavor.
• Salt + Pepper – Kosher salt and freshly cracked black pepper bring it all together.

Helpful Tips

• Use a serrated knife for cleaner tomato slices.
• Let tomatoes sit at room temp before slicing for max flavor.
• Add a pinch of flaky sea salt just before serving.
• Don’t skip fresh herbs—they add a ton of flavor.
• Taste and adjust seasoning before serving.

Additions and Variations

• Use other tomatoes – If heirlooms aren’t available, try Roma, vine-ripened, Campari, or even beefsteak tomatoes. Just pick ones that are ripe and flavorful.
• Add more veggies – Toss in sliced cucumbers, red onions, or bell peppers for extra crunch.
• Swap the cheese – Try goat cheese, fresh mozzarella, or even crumbled Cotija for a different flavor.
• Make it a meal – Add chickpeas, grilled chicken, or white beans to turn it into a light lunch.
• Boost the herbs – Mix in mint, dill, or chives for a fun twist on the classic basil-parsley combo.

Storage

This tomato salad side dish is best when served right after it is made. You will find that the tomatoes will begin to break down pretty quickly once the vinegar and oil are added.

Therefore, I would not recommend preparing the salad more than a few hours in advance.

If you have leftovers you can store them in an airtight container in the fridge for 1-2 days.

Recipe FAQs

More Salad Recipes to Try

• Tortellini Pesto Salad
• Chicken Salad with Grapes
• Pea Salad with Ham
• Caprese Pasta Salad
• Olive Garden Salad
• Old Fashioned Potato Salad
• Cucumber Dill Salad
• Classic Egg Salad
• Tri-Color Pasta Salad with Salami
• Greek Pasta Salad
• Best Ever Broccoli Salad