Easy Tomato Salad with Feta, Basil & Sun-Dried Tomatoes – Quick Mediterranean Recipe
This fresh and vibrant Mediterranean tomato salad combines juicy ripe tomatoes, crisp cucumber, tangy feta, fragrant basil, and chewy sun-dried tomatoes for a quick, healthy, and flavorful summer salad recipe. It’s a naturally gluten-free, vegetarian, and Mediterranean-inspired tomato salad you can make in just 10 minutes — perfect as a side salad for lunch or dinner or a light main with bread on the side.
Ingredients
- 3 large ripe tomatoes - diced (vine-ripe or heirloom for best flavor)
- 1 cucumber - diced
- 6-7 oil-packed sun-dried tomatoes - chopped
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp salt - adjust to taste
- Pinch black pepper
- 1 bunch fresh basil - chopped
- 1 tbsp extra virgin olive oil
- ½ tbsp balsamic vinegar
- 3/4 cups/3.5oz (100g) feta cheese or vegan feta, crumbled
Instructions
- Prepare vegetables: Dice the tomatoes and cucumber. Chop the sun-dried tomatoes into small pieces.
- Mix the base: In a salad bowl, combine tomatoes, cucumber, and sun-dried tomatoes.
- Add dressing: Drizzle with olive oil and balsamic vinegar. Sprinkle in thyme, oregano, salt, and pepper. Toss gently to combine.
- Finish with basil and feta: Add chopped basil and crumbled feta, folding gently to keep the texture intact.
- Serve: Enjoy immediately or let rest for 5–10 minutes to let the flavors blend.
Notes
Pro Tips
- For maximum flavor: Salt tomatoes lightly before mixing to release their juices and deepen flavor.
- Upgrade your dressing: Add 1 tsp of sun-dried tomato oil from the jar for extra richness.
- Avoid sogginess: Add feta and dressing right before serving if making ahead.
- Make it vegan: Swap feta for vegan cheese or marinated tofu.
Variations
- Greek-Style Tomato Salad: Add kalamata olives, red onion, and a squeeze of lemon juice.
- High-Protein Version: Toss in chickpeas, white beans, or quinoa.
- Italian-Style: Replace feta with mozzarella and drizzle with pesto.
- Winter Tomato Salad: Use roasted or oven-dried tomatoes when fresh ones aren’t in season.
Storage & Make-Ahead
- Keeps in the fridge for up to 2 days in an airtight container.
- Add feta and basil just before serving for best texture.
- Great for meal prep, BBQs, and picnics — just store dressing separately.