There's nothing easier than a cherry tomato and feta salad for a quick side dish in the summer.
Simple and fresh ingredients are all that's needed for this delicious recipe!
Bon appétit!
🍅About this recipe
Cherry tomatoes are so easy to prepare, as there is no need to remove the core. This makes them perfect for a quick salad,
There are so many varieties and colours now and they are so naturally sweet that they pair perfectly with the tang of feta cheese.
🥘 Ingredients
I've used a selection of cherry plum tomatoes but any small cherry tomatoes work well.
I've used feta cheese, which is also known as salad cheese.
For extra flavour I've added red onion, but you could use shallots or spring onions instead if you have them.
The dressing is really simple too. All you need is olive oil and some balsamic vinegar.
I love to use fresh herbs when I can and oregano goes so well with tomatoes. Basil, tarragon, thyme, chives and parsley would also work well.
🔪 Instructions
Wash and slice the tomatoes in half lengthways.
Finely chop half a red onion red onion and placed in a large bowl with the tomatoes.
If you are using fresh oregano, strip the leaves off the steam and roughly chop them.
Add them to the tomatoes with the olive oil, salt, pepper and balsamic vinegar.
Leave the tomatoes at room temperature for about half an hour for the flavours to develop, then tumble onto a serving plate and crumble on the feta cheese.
Cherry tomatoes and feta cheese salad. It's a great combination!
FAQs
For cooking there is no need to use anything other than plain olive oil, but for salad dressings I prefer to use extra virgin olive oil.
Extra virgin olive oil is known as EVOO and is formed from the first press of a batch of olives. In this way it retains the most flavour, aroma and nutritional value possible.
If you have leftover salad, cover it and store in the fridge. A lot more liquid will leak from the tomatoes, so it is best made and served on the same day.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais.
More salad recipes
📋 Recipe
Cherry Tomato and Feta Salad
Ingredients
- 400 g small tomatoes
- ½ red onion finely chopped
- 2 teaspoon salt
- 1 teaspoon black pepper
- 4 tablespoon olive oil
- 2 tablespoon fresh oregano chopped (or 2 teaspoon of dried)
- 1 tablespoon balsamic vinegar
- 100 g feta cheese
Instructions
- Halve the tomatoes lengthways and place in a large bowl with all the remaining ingredients aside from the feta.
- Stir gently and leave at room temperature for 20 minutes.
- Tip onto a serving platter and crumble the feta over to serve.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Please refer to the post for detailed recipe instructions.
Amanda
Hi Maria. You are totally right! I think it's very much personal preference so I'll add a note to say that the portions can be reduced. Thanks very much for the comment.
Maria G Ramirez
Great recipe. Tasty.
However it doesn't need 2 teaspoons of salt. Could easily skip it. Feta cheese is by itself salty enough.
Also could use only 2 or 3 tablespoon of oil.
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Thanks. I guess it's normal to put mozzarella with tomato and basil so I like to accidently mix things up! 🙂
Sabiscuit
Eye popping and tasty looking. I love feta cheese. I think this combination is great. I have hardly ever used fresh oregano but now I know what it goes with. xo
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Glad you feel the same way as me! Thanks 🙂
marymtf
Tomatoes, feta and oregano seem made for each other. I've just had breakfast, but looking at your luscious picture is making me drool. 🙂
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Thanks! Last year everything went mad so I thought it would be ok to put allthe tomatoes outside but I was wrong! We've had a bumper crop of new potatoes and mange tout so I can't really moan as we all know how much new potatoes cost here!
ourfrenchoasis
Looks delicious. Our tomatoes are very late this year. Last year we were eating them from the end of May onwards, this year we only just have our first ripe ones now. By contrast the cucumbers are romping away and we are inundated!!