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Fresh Marinated Cherry Tomato Salad with Feta

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A simple, no-cook summer salad featuring sweet cherry tomatoes marinated in a tangy red wine vinegar and herb dressing, tossed with creamy feta and fresh basil. Perfect for barbecues, picnics, or a quick, refreshing side dish.

Ingredients

Scale
  • 2 pints cherry tomatoes (about 600g), halved
  • 8 oz feta cheese (225g), crumbled or cubed
  • ¼ cup fresh basil leaves, thinly sliced
  • ½ small red onion, thinly sliced (about ¼ cup)
  • ⅓ cup extra virgin olive oil (80ml)
  • 2 tablespoons red wine vinegar (30ml)
  • 1 teaspoon dried oregano
  • 1 small garlic clove, minced (about ½ teaspoon)
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Halve the cherry tomatoes: Rinse and dry the tomatoes thoroughly. Cut each one in half through the stem end. If you have larger cherry tomatoes, cut them into quarters. Place them in a large mixing bowl.
  2. Slice the red onion: Peel the onion and cut it in half through the root. Thinly slice one half into half-moons. Add to the bowl with the tomatoes.
  3. Make the dressing: In a small bowl or jar, combine the olive oil, red wine vinegar, dried oregano, minced garlic, salt, pepper, and red pepper flakes (if using). Whisk or shake vigorously until well combined. Taste and adjust salt or vinegar to your preference.
  4. Marinate the tomatoes: Pour the dressing over the tomatoes and onions. Gently fold everything together with a wooden spoon until all the tomatoes are coated. Let this sit at room temperature for at least 30 minutes, or up to 2 hours.
  5. Prepare the feta: While the tomatoes marinate, crumble or cube the feta. Set aside at room temperature.
  6. Chiffonade the basil: Stack the basil leaves, roll them tightly like a cigar, and slice crosswise into thin ribbons.
  7. Assemble the salad: After the tomatoes have marinated, gently fold in the feta and most of the basil (reserve a little for garnish). Be careful not to overmix. Transfer to a serving platter or shallow bowl. Spoon some of the accumulated juices over the top.
  8. Finish and serve: Sprinkle the remaining basil on top, add a final crack of black pepper, and a drizzle of olive oil if desired. Serve immediately or let it sit another 15 minutes at room temperature.

Notes

For best results, let the tomatoes marinate at room temperature for at least 30 minutes to allow flavors to meld. Add feta just before serving to prevent it from becoming rubbery. Use a good-quality extra virgin olive oil and block feta (not pre-crumbled) for optimal texture and flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; texture will soften into a compote-like consistency.

Nutrition

Keywords: cherry tomato salad, marinated tomatoes, feta salad, summer salad, no-cook recipe, easy side dish, vegetarian, gluten-free

Find it online: https://clunkcook.com/fresh-marinated-cherry-tomato-salad-with-feta-easy-summer-recipe/