I have tomatoes coming out of my ears. After a few aggressive trips to the farmers market and some photoshoots that left me with so many leftover tomatoes… I have my work cut out for me when it comes to consuming tomatoes in the next few days. The Heirloom Tomato and Feta Salad has been on repeat all week!
There’s nothing I love more than an impressive side dish or salad, this time of year, that requires zero actual cooking. This Heirloom Tomato and Feta Salad is more of a slice, tear and whisk type of recipe. No stoves needed. No ovens are getting fired up. You’re literally only going to need a small bowl to combine the dressing and a platter for serving. No cooking, very few dishes, and an incredibly flavorful tomato salad.
Tomato season, in the states, is right now!! A few things to look for when you’re shopping for tomatoes:
- look for bright colors – tomatoes come in many colors but you want the color to be intense. Skip any mediocre red tomatoes and go for bright reds, dark greens, and poppy yellows.
- look for firm texture! you don’t want any tomatoes that are bruised and super soft. You want to buy a tomato that’s still film but has just a tiny bit of gives when pressed.
- Tomatoes should be free of blemishes!
- And the most important thing to look for… they should smell intensely of tomato!! If you smell a tomato, or walk by a farmstand of tomatoes and there’s no tomato fragrance coming out of that area… keep looking!
Herby Marinated Tomato and Feta Salad
For the Vinaigrette
- 2 teaspoons garlic Minced
- 2 teaspoons shallots Minced
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoons freshly cracked black pepper
- ½ teaspoons kosher salt
- ¼ cups red wine vinegar
- 2 Tablespoons shredded Parmesan cheese
- 1 cup olive oil
For the Salad
- 4 heirloom tomatoes, sliced
- 1/2 cup cherry tomatoes, sliced
- 8 oz feta cheese in brine, drained and broken into large bite sized pieces
- Kosher salt and pepper to taste
For the Vinaigrette
- Combine all the ingredients for the vinaigrette in a food processor except the olive oil and whirl together for 1-2 minutes until everything is finely chopped. While the food processor is still running, stream in the olive oil until fully incorporated. Transfer the vinaigrette to an air tight container and set aside until ready to use
For the salad
- In a large bowl, combine the tomatoes and ½ of the vinaigrette and toss to combine. Save the remaining vinaigrette for drizzling on top or for future use. Taste and season with salt and pepper as needed. Let the mixture sit for 20 minutes and then serve at room temperature with feta sprinkled on top