The Best Feta Cheese Tomato Basil Salad – Simple and Flavorful

This feta cheese Tomato Basil Salad is the kind of recipe you’ll make once and then keep on repeat. It’s bright, salty, and refreshing, with juicy tomatoes, creamy feta, and fragrant basil doing most of the work. You don’t need fancy tools or special skills, just fresh ingredients and a few minutes.

It’s perfect for a quick lunch, a dinner side, or a bring-along dish that always disappears fast.

Why This Tomato Basil Salad Recipe Works

• Balanced flavors: Sweet tomatoes, salty feta, and peppery basil hit all the right notes, while a simple vinaigrette ties everything together.
• Minimal prep, maximum payoff: With just a handful of ingredients, you get big flavor without fuss.
• Texture contrast: Juicy tomatoes and creamy feta play nicely with a bit of crunch from red onion or cucumbers, if you add them.
• Versatile and forgiving: Use any ripe tomatoes, your favorite olive oil, and adjust herbs and seasoning to taste.
• Works year-round: It shines with summer tomatoes, but good cherry tomatoes make it reliable any time.

Ingredients for Tomato Basil Salad

• 1.5 pounds ripe tomatoes (heirloom, Roma, or cherry), cut into bite-size pieces
• 6–8 ounces feta cheese, preferably in a block, cut into small cubes or crumbled
• 1 small red onion, very thinly sliced (optional, but recommended)
• 1 packed cup fresh basil leaves, torn by hand
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar or fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano (optional, but classic)
• Kosher salt and freshly ground black pepper, to taste
• Pinch of sugar or a drizzle of honey (optional, for balancing acidity)

Step-by-Step Instructions for Tomato Basil Salad

1. Prep the tomatoes: Wash and dry the tomatoes. Cut them into even pieces. If using cherry tomatoes, halve or quarter them.Place in a large mixing bowl.
2. Salt and rest: Sprinkle the tomatoes with a pinch of kosher salt and let them sit for 5–10 minutes. This draws out juices and concentrates flavor.
3. Slice the onion: If using red onion, slice it very thin. If you prefer a milder bite, soak the slices in cold water for 5 minutes, then drain and pat dry.
4. Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, dried oregano, a pinch of salt, and black pepper.If your tomatoes are very tangy, add a tiny pinch of sugar or a drizzle of honey.
5. Add the feta and onion: Add the feta and red onion to the tomatoes. If using a block of feta, cut into small cubes for creamy, satisfying bites.
6. Toss gently: Pour the dressing over the salad and toss gently to coat without breaking up the feta too much.
7. Add the basil last: Tear the basil leaves by hand and fold them in lightly. Tearing helps release aroma without bruising the leaves.
8. Taste and adjust: Add more salt, pepper, or acid to taste.If the salad seems flat, a splash more vinegar or lemon can brighten it.
9. Serve: Transfer to a shallow bowl or platter. For extra flavor, finish with a drizzle of olive oil and a few cracks of black pepper.

Keeping Tomato Basil Salad Fresh

The salad is best within 30 minutes of tossing. Tomatoes release juice as they sit, which creates a delicious but watery dressing over time.

If you need to prep ahead, store the dressing separately and combine just before serving.

• Make-ahead tips: Slice tomatoes and onion, cube feta, and make the dressing up to 6 hours in advance. Keep everything chilled and assemble right before you eat.
• Storage: Leftovers keep in an airtight container in the fridge for up to 1 day. The basil may darken, so add fresh basil to revive the salad before serving.
• Refresh: If the salad has shed a lot of liquid, drain a little and add a splash of olive oil and vinegar to bring flavors back into focus.

Why This Tomato Basil Salad is Good for You

• Tomatoes: Packed with vitamin C, potassium, and lycopene, an antioxidant linked to heart health.
• Basil: Offers antioxidants and natural anti-inflammatory compounds, plus lots of fresh flavor without added calories.
• Olive oil: A source of heart-healthy monounsaturated fats that help your body absorb fat-soluble vitamins.
• Feta: Provides protein and calcium.It’s salty, so a little goes a long way in flavor without needing heavy dressings.

Overall, this salad is light, nutrient-rich, and satisfying. The mix of healthy fats, fiber, and protein helps keep you full without weighing you down.

Common Mistakes to Avoid

• Using under-ripe tomatoes: Flavor depends on good tomatoes. If your tomatoes are pale or hard, switch to cherry tomatoes, which tend to be sweeter year-round.
• Overdressing: Too much dressing drowns the delicate balance.Start with less and add gradually.
• Crumbled feta only: Pre-crumbled feta can be drier and saltier. If possible, buy a block and cube it for better texture and taste.
• Cutting basil too early: Basil bruises and turns dark. Tear it just before serving.
• Skipping the tomato rest: Salting and resting the tomatoes first deepens their flavor and prevents a watered-down salad.

Recipe Variations of Tomato Basil Salad

• Greek-inspired: Add sliced cucumber, Kalamata olives, and a touch more oregano.Swap red wine vinegar for lemon juice if you like.
• Grain bowl: Toss the salad with cooked and cooled farro, quinoa, or couscous for a heartier meal.
• Roasted twist: Roast cherry tomatoes with olive oil and a pinch of salt at 400°F (205°C) for 15–20 minutes. Cool slightly, then mix with feta and basil for a deeper, sweeter flavor.
• Creamy finish: Add a spoonful of plain Greek yogurt to the dressing for a tangy, creamy version.
• Herb swap: Mix basil with fresh mint or parsley for a brighter, more complex herbal note.
• Spicy kick: Add a pinch of red pepper flakes or thinly sliced fresh chili for heat.
• Citrus edge: Replace vinegar with lemon or lime juice and add lemon zest for extra brightness.

FAQ

Can I make this salad ahead of time?

Yes, but keep components separate. Prepare the tomatoes, onion, feta, and dressing, then chill them separately.

Combine and add basil right before serving for the best texture and color.

What kind of tomatoes are best?

Use the ripest you can find. Heirlooms and vine-ripened tomatoes are excellent in season. Out of season, cherry or grape tomatoes are your safest bet for consistent sweetness and texture.

Is there a good substitute for feta?

Try fresh mozzarella for a milder, creamy bite, or ricotta salata for a firmer, salty option.

Halloumi (pan-seared) also works for a warm variation.

Can I use dried basil?

Fresh basil makes a big difference. If you must use dried, use it sparingly (about 1/2 teaspoon) in the dressing, and consider adding fresh parsley or mint to bring back some brightness.

How can I make this dairy-free?

Skip the feta and add sliced avocado or toasted pine nuts for richness. You can also use a dairy-free feta-style cheese if you have a favorite brand.

What should I serve with this salad?

It pairs well with grilled chicken, fish, or steak.

For a vegetarian meal, serve it with crusty bread, roasted chickpeas, or a simple pasta tossed with olive oil and garlic.

Can I use balsamic vinegar?

You can, but use it lightly. Balsamic is sweeter and more robust, which can overshadow the basil and feta. A white balsamic or red wine vinegar is more balanced here.

How do I keep the salad from getting watery?

Salt the tomatoes and let them rest briefly, then dress right before serving.

If needed, spoon off excess liquid before adding the feta and basil.

Do I need to peel the tomatoes?

No. The skins add texture and color. If you prefer a softer bite, you can peel larger tomatoes, but it’s not necessary for this salad.

What olive oil should I use?

Use a good-quality extra-virgin olive oil with a clean, peppery finish.

Since there are few ingredients, the oil’s flavor matters.

In Conclusion

This feta cheese tomato basil salad proves that simple ingredients can taste incredible when balanced well. With juicy tomatoes, creamy feta, and fresh basil, it’s a fast, flexible dish you can throw together anytime. Keep the dressing simple, season thoughtfully, and serve it fresh.

It’s the kind of salad that turns a regular meal into something memorable without any extra fuss.

Feta Cheese Tomato Basil Salad - Simple, Fresh, and Flavorful

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Ingredients

  

• 1.5 pounds ripe tomatoes (heirloom, Roma, or cherry), cut into bite-size pieces
• 6–8 ounces feta cheese, preferably in a block, cut into small cubes or crumbled
• 1 small red onion, very thinly sliced (optional, but recommended)
• 1 packed cup fresh basil leaves, torn by hand
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar or fresh lemon juice
• 1 small garlic clove, finely grated or minced
• 1/2 teaspoon dried oregano (optional, but classic)
• Kosher salt and freshly ground black pepper, to taste
• Pinch of sugar or a drizzle of honey (optional, for balancing acidity)

Instructions

 

• Prep the tomatoes: Wash and dry the tomatoes. Cut them into even pieces. If using cherry tomatoes, halve or quarter them. Place in a large mixing bowl.
• Salt and rest: Sprinkle the tomatoes with a pinch of kosher salt and let them sit for 5–10 minutes. This draws out juices and concentrates flavor.
• Slice the onion: If using red onion, slice it very thin. If you prefer a milder bite, soak the slices in cold water for 5 minutes, then drain and pat dry.
• Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, dried oregano, a pinch of salt, and black pepper. If your tomatoes are very tangy, add a tiny pinch of sugar or a drizzle of honey.
• Add the feta and onion: Add the feta and red onion to the tomatoes. If using a block of feta, cut into small cubes for creamy, satisfying bites.
• Toss gently: Pour the dressing over the salad and toss gently to coat without breaking up the feta too much.
• Add the basil last: Tear the basil leaves by hand and fold them in lightly. Tearing helps release aroma without bruising the leaves.
• Taste and adjust: Add more salt, pepper, or acid to taste. If the salad seems flat, a splash more vinegar or lemon can brighten it.
• Serve: Transfer to a shallow bowl or platter. For extra flavor, finish with a drizzle of olive oil and a few cracks of black pepper.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.