This easy marinated tomato feta salad combines beautiful Summer tomatoes with feta cheese and red onion, all marinated in a red wine vinegar vinaigrette. An easy, essential Summer salad!

tomato feta salad on white plate

If there is one salad that makes the most appearances on my Summer dinner table, it’s this easy and delicious tomato feta salad.

It’s a fabulous way to enjoy the best of Summer, with vine-ripened tomatoes, red onion, fresh basil and feta cheese. A tangy red wine vinegar vinaigrette dressing poured over-top marinates the tomatoes, for great flavour.

It’s also a salad that loves to be made ahead, which is always a bonus in the busy Summer months.

Ingredients and Substitutions

Tomatoes – use the nicest tomatoes you can get your hands on. Similar sized tomatoes make for similar sized slices, which will make for the pretties plate.

Basil – fresh basil is best, if you have some, but dried basil leaves can be substituted.

Onion – I love red onion for this salad and recommend it for best results. In a pinch, a regular yellow onion will work.

Feta Cheese – salty feta cheese is perfect with tomatoes and I love that it holds up really well when making this salad ahead.

Recipe Tips

If you happen to taste the dressing, you’ll find it is very strong with vinegar. Don’t worry! When it combines with the salad and the juice from the tomatoes, it will be perfectly lovely.

Use a wide, shallow dish for this salad, so that the tomatoes lay in a single, slightly over-lapping layer. This allows then to marinate in the dressing evenly.

tomato feta salad on white plate

Making ahead

You can make this salad several hours ahead, but you will want to refrigerate. Be sure to remove from the refrigerator at least 15 minutes before serving though, as it will taste best at room temperature.

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tomato feta salad on white plate

Get the Recipe: Tomato Feta Salad

A perfect way to enjoy beautiful Summer tomatoes, this easy tomato feta salad combines tomatoes with red onion and feta cheese, all with a red wine vinegar dressing. 
5 stars from 4 ratings
Prep Time: 10 minutes
Resting Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings


For the dressing:

  • 3 Tablespoons red wine vinegar
  • 4 teaspoons extra virgin olive oil
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper

For the salad:

  • 4 large tomatoes, cut into slices
  • 1/4 cup fresh basil leaves, tightly packed and shredded (or substitute 1 tsp. dried basil)
  • 1 red onion, thinly sliced and separated into individual rings (cut in half if really large)
  • 1 cup feta cheese, crumbled
  • Salt and Pepper to taste


  • Prepare the dressing: In a small bowl (or jar), combine all the dressing ingredients and whisk or shake together well. Set aside.
  • Arrange sliced tomatoes in a single layer, overlapping just slightly, in a shallow dish or deep plate. Season tomatoes with salt and pepper. Evenly scatted chopped basil overtop of tomatoes.Spread red onion over tomatoes, then basil, then sprinkle the crumbled feta cheese over the top.
  • Drizzle with the dressing. Let stand at room temperature for at least 15 minutes or up to 1 hour before serving. If making well ahead, cover with plastic wrap and refrigerate for several hours. Remove from fridge at least 15 minutes ahead of serving, to take the chill off the tomatoes, for best flavour.


If you are making well ahead you’ll want to refrigerate it. Just be sure to remove from the fridge an hour before serving to bring it to room temperature.
Cuisine: American, Canadian
Course: Salad, Side Dish
Serving: 1serving, Calories: 163kcal, Carbohydrates: 5g, Protein: 5g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 33mg, Sodium: 667mg, Potassium: 127mg, Sugar: 4g, Vitamin A: 460IU, Vitamin C: 6mg, Calcium: 197mg, Iron: 0.5mg
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