Heirloom Tomato Salad with Feta Dressing

Heirloom Tomato Salad with Feta Dressing

Course Salads
Servings 10


  • 2 kg assorted heirloom tomatoes mixed colors and sizes
  • 2 teaspoons sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 200 g feta cheese crumbled, 7 oz
  • 125 ml extra virgin olive oil 1/2 cup
  • 30 ml red wine vinegar 1 1/2 tablespoons
  • 1 clove garlic crushed
  • 2 teaspoons dried oregano
  • 1 avocado,
  • 1/2 red onion finely sliced
  • sea salt and freshly ground black pepper


  • Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them onto a serving plate alternating color and sizes and sprinkle with the salt and pepper.
  • To make the dressing, in a large bowl, whisk together half the feta with the oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
  • Peel and slice the avocado and place it on top of the tomato. Top with the onion.
  • Pour the dressing over the salad.
  • Sprinkle with the remaining feta and serve.


Note: The dressing keeps well for up to 2 weeks in a jar in the refrigerator.

This recipe was first published in our third book, It’s Always About the Food. It came to us from the kitchen of Michele Wise.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating