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!
🍅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.
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.
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!
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.
More salad recipes
Cherry Tomato and Feta Salad
- 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
- 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.