Heirloom Tomato Salad with Feta

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 6 servings



Preheat oven to 400°F. Spread crumbled feta cheese on parchment paper-lined baking sheet. Cook, stirring halfway through cooking time, until cheese is golden and crispy, 12 to 15 minutes. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days.)

Place tomatoes on serving dish and top with olives and feta. Drizzle with Basil Oil and aged balsamic vinegar. Sprinkle with basil leaves, fleur de sel and pepper.

Basil Oil 

In saucepan of boiling salted water, blanch 1/2 cup packed fresh basil leaves and 1/4 cup packed baby spinach for 30 seconds. Using skimmer, remove basil and spinach from pan and plunge into bowl of ice water. Drain leaves, pressing to remove as much water as possible. In blender, purée basil and spinach with 1/4 cup canola oil. Using fine sieve placed over bowl, strain oil. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Allow to return to room temperature before using.) Makes about 1/2 cup.

Nutritional facts PER SERVING: about

  • Iron 1.1 mg
  • Fibre 2 g
  • Sodium 500 mg
  • Sugars 4 g
  • Protein 6 g
  • Calories 150
  • Total fat 10 g
  • Cholesterol 30 mg
  • Saturated fat 5 g
  • Total carbohydrate 9 g
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Lunch & Dinner

Heirloom Tomato Salad with Feta