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Tomato Feta Salad

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Tomato Feta Salad






  • 2 pints cherry tomatoes, red or mixed colors
  • 3/4 cup small-diced red onion (adjust to your taste)
  • 2 Tbsp. white wine vinegar or champagne vinegar
  • 3 Tbsp. olive oil
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. fresh basil leaves, chopped medium
  • 2 Tbsp. Italian flat leaf parsley, chopped fine
  • 1 cup French feta cheese, in brine (Valbreso is an excellent brand)


  • Cut tomatoes in half and place them in a large bowl.
  • Add the onion, vinegar, olive oil, salt, pepper, basil and parsley and toss well.
  • Dice the feta into a 1/2- to 3/4-inch dice, crumbling it as little as possible 
  • Gently fold feta into the salad.
  • Serve at room temperature.

Serves: 6

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services.