Tomato, Basil & Feta Salad Recipe

Prepare tomatoes

Rinse the grape tomatoes under cold water and drain. Pat dry with a towel. Halve each tomato lengthwise and place them in a large mixing bowl.

Prepare basil and optional cucumber

Stack basil leaves, roll tightly (chiffonade), and slice into 1/4" ribbons. Add basil to the bowl with tomatoes. If using cucumber, peel if desired, slice lengthwise, scoop seeds with a spoon, then dice into 1/2" pieces and add to the bowl.

Slice red onion

Thinly slice the red onion into half-moons, then separate into strips. If raw onion is strong, rinse slices briefly under cold water and drain well. Add onion to the tomato-basil mixture.

Make dressing

In a small bowl or jar combine the fresh lemon juice, extra virgin olive oil, za'atar, sea salt, and freshly ground black pepper. Whisk or shake vigorously until emulsified and the za'atar is evenly suspended.

Dress salad

Pour about two-thirds of the dressing over the tomato mixture and gently toss with a large spoon or salad tongs until evenly coated. Taste and add the remaining dressing as needed — you want the salad bright but not drenched.

Add feta and nuts

Crumble the feta with your hands or a fork into bite-sized pieces and scatter over the dressed salad. If using, sprinkle the toasted pine nuts or chopped walnuts on top. Gently fold once or twice to distribute without breaking up the tomatoes too much.

Rest and serve

Let the salad rest at room temperature for 5–10 minutes to allow flavors to meld. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed. Serve immediately.