This tomato feta salad recipe is one of my absolute favorites because it packs so much flavor with each bite. On top of that, it’s simple to make and can be served as a meal on its own or as a side dish. This tomato feta salad recipe is low carb, gluten free and vegetarian friendly as well.
Why make this Tomato Feta Salad Recipe?
I think that it is the absolute best tasting tomato salad recipe. That’s a big statement to make, but I believe it completely.
In this recipe, we are going to salt the tomatoes early and allow them to release some water… essentially concentrating all that delicious tomato flavor.
Then we’re going to add in some spices and a blend of vinegars, which when combined add to the brightness of this salad.
It’s the perfect tomato salad recipe to have as a low carb lunch, as a side dish for a keto dinner or to take with you to any pot luck gathering.
How to make tomato feta salad:
It’s easy to make my tomato feta salad recipe… just a few simple steps.
1. Gather up all your ingredients for the tomato salad.
2. Core and dice the tomatoes. Place into a large ceramic or glass bowl. Add the salt, mix well and allow to rest for 15 minutes.
3. Drain off the juice from the tomatoes. Add in the remaining ingredients and mix well.
4. Refrigerate until you’re ready to serve!
Other Side Salad Options:
Looking for something other than my Tomato Feta Salad recipe? Great- here are a few really good options to try:
For a low carb or keto side dish, take a look at my Cucumber Feta Salad. It’s light, fresh and perfect on a warm day.
If you’re into carrots, I have a couple other options as well… one is for a Spiralized Asian Carrot Salad and the other is for my Carrot Salad Recipe.
If none of these floated your boat, then take a look at my Fresh Summer Broccoli Salad. It’s a winner!!
Tomato Feta Salad Recipe (Low Carb)
A delightful tomato feta salad recipe with incredible flavors from a vinegar and spice blend… it's low carb, gluten free and absolutely my favorite tomato salad recipe.
Ingredients
- 1.5 Lbs Heirloom Tomatoes
- 1 Teaspoon Kosher Salt
- 1/2 Cup Feta Crumbles
- 1/4 Cup Olive Oil
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Red Wine Vinegar
- 1 Teaspoon Balsamic Vinegar
- 1 Teaspoon Dried Oregano
- 1/4 Teaspoon Fresh Cracked Pepper
Instructions
- Wash, core and dice the tomatoes. Place in a large, non-reactive (glass, ceramic or plastic) bowl.
- Add the salt and mix well. Allow to rest for 15 minutes.
- After 15 minutes, strain the liquid from the tomatoes. Discard the liquid.
- Add in all the remaining ingredients. Mix well.
- Keep refrigerated before serving.
Notes
I always use an organic, unfiltered Apple Cider Vinegar. The taste is not nearly as harsh as you’ll find with other products.
After the liquid has been drained from the tomatoes, I never add more salt. The feta adds more salt naturally.
Typically, this salad is best when served about 5-10 minutes after the dried oregano has been added. It allows the flavors to really develop, but is not a necessary step.
You don’t need to buy heirloom tomatoes for this tomato feta salad. Simply find the best tasting tomatoes available.
Nutrition Information
Yield
6Serving Size
1/2 CupAmount Per Serving Calories 136 Total Fat 12.2g Cholesterol 11.1mg Sodium 508.5mg Carbohydrates 5.4g Net Carbohydrates 3.9g Fiber 1.5g Sugar 3.6g Protein 2.8g
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