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Marinated Tomato and Feta Salad

Heirloom tomatoes and feta crumbles marinated in a parsley-basil vinaigrette topped with pickled red onions, salt and pepper.

Course Salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Stefanie

Ingredients

For the Vinaigrette

  • 9 oz fresh basil leaves
  • 4 oz fresh Italian Flat Leaf Parsley
  • 1/2 cup extra virgin olive oil
  • salt to taste
  • pepper to taste
  • pinch crushed red pepper flakes
  • 2 tbsp lemon juice

For the Salad

  • 4 heirloom tomatoes sliced
  • 1 cup grape tomatoes sliced in 1/2
  • 1/2 cup pickled red onion slices
  • 1/2 cup crumbled feta cheese

Instructions

  1. Combine the basil, parsley, salt, pepper and crushed red pepper in a food processor. Pulse until finely chopped. Add lemon juice and 1/2 the olive oil. Puree, scraping down sides as needed. Add the remaining olive oil and puree until smooth.

  2. Arrange cut tomatoes on a plate. Toss with 1/2 the vinaigrette. Arrange feta and onions on top of tomatoes. Finish off with some salt and pepper.

  3. Salad can sit at room temperature for an hour to marinate or in the fridge until the next day. I preferred this salad the next day.