A Mediterranean-Inspired Salad Bursting with Sweet, Salty, and Herbaceous Flavors
Sometimes, simplicity is where magic happens—and that’s exactly the case with this Sun-Blushed Tomato and Feta Salad. A dish that requires no cooking, minimal prep, and just a handful of ingredients, yet delivers maximum flavor in every bite. It’s fresh, vibrant, and full of the Mediterranean sunshine that inspired it. Sweet, chewy sun-blushed tomatoes meet crumbly feta, fresh herbs, and a drizzle of good olive oil—ideal for a picnic, a quick lunch, or a stylish starter at your next dinner party.
What makes this salad shine is its balance of concentrated, intense tomato flavor with the creamy saltiness of feta, punctuated by herbs and a touch of acidity. Whether you serve it alongside grilled meats, spooned over crusty bread, or piled onto a bed of greens, it’s the kind of dish that always disappears first.
What Are Sun-Blushed Tomatoes? And Why Are They Special?
Sun-blushed tomatoes (also called semi-dried or slow-roasted tomatoes) are tomatoes that have been gently dried—either in the sun or at low heat—to remove some of their moisture while preserving their juiciness. Think of them as a midway point between fresh and sun-dried tomatoes.
Unlike fully dried sun-dried tomatoes, which are leathery and intense, sun-blushed tomatoes are:
- Soft and chewy, not tough
- Slightly sweet, with concentrated tomato flavor
- Still juicy, with a bright, tangy finish
They’re often sold marinated in oil with herbs and garlic, making them flavorful right out of the jar. If you can’t find them, you can use slow-roasted cherry tomatoes or high-quality sun-dried tomatoes packed in oil as a substitute.
Feta Cheese: Creamy, Crumbly, and Salty
Feta is the perfect partner to sun-blushed tomatoes. It’s salty, slightly tangy, and firm enough to hold its shape while crumbling gently into the salad. Choose a good-quality block of feta for the best texture and flavor—avoid pre-crumbled varieties if possible, as they’re often drier.
You can use:
- Traditional Greek feta: Made with sheep’s milk or a mix of sheep and goat—rich and creamy.
- Cow’s milk feta: Milder in flavor, a bit firmer.
- Vegan feta-style cheese: For a dairy-free version.
Tip: Cut into cubes or crumble depending on your texture preference.
The Core Salad Ingredients (and Why They Work)
This salad is a masterclass in contrasting flavor and texture. Here’s what you’ll need and what each ingredient brings to the table:
- Sun-blushed tomatoes: Sweet, tangy, chewy texture with deep umami.
- Feta cheese: Creamy, salty counterpoint to the sweetness.
- Fresh basil: Herbaceous brightness.
- Red onion or shallot: Sharpness and crunch (optional, but recommended).
- Olive oil: A rich finishing note that ties everything together.
- Lemon juice or vinegar: Adds lift and balances the oil and cheese.
Optional additions:
- Capers or olives: For a briny element.
- Toasted pine nuts or almonds: Adds crunch and nuttiness.
- Baby greens or arugula: To make it a more substantial salad.
- Cooked grains (like quinoa or couscous): Turns this into a full meal.
Equipment You’ll Need
This recipe is wonderfully low-tech:
- Mixing bowl: To toss the salad.
- Sharp knife: For slicing onion and herbs, and cutting feta.
- Serving platter or shallow bowl: For best presentation.
- Citrus juicer or fork: For fresh lemon juice.
- Spoon: For drizzling and layering ingredients.
Smart Preparation Tips
Since this salad relies on a few ingredients, quality and balance are key. Here’s how to get it just right:
- Drain excess oil: If your sun-blushed tomatoes are packed in oil, drain slightly but reserve some for dressing.
- Let feta come to room temperature: This enhances flavor and texture.
- Slice onion thinly: So it doesn’t overpower the salad.
- Tear basil gently: Don’t chop—it bruises the leaves and dulls the flavor.
- Layer ingredients rather than tossing: This helps each element stand out visually and texturally.
Dressing: Keep It Simple and Flavorful
This salad doesn’t need a complex dressing—just the right balance of fat and acid to coat and highlight the ingredients. Here’s a go-to formula:
- 2–3 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice or white wine vinegar
- 1/2 teaspoon honey or maple syrup (optional)
- Salt and pepper to taste
Whisk or shake in a jar, and drizzle just before serving. If your tomatoes came packed in flavored oil, use that oil for added depth.
Make-Ahead and Storage Advice
- Make-ahead: You can assemble most of the salad a few hours in advance—just leave out the basil and dressing until ready to serve.
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Not freezer friendly: Tomatoes and cheese don’t thaw well.
Pro tip: This salad tastes even better after 30 minutes of resting at room temp, once the flavors meld.
Substitutions and Variations
Adapt this salad based on what you have or dietary needs:
- No sun-blushed tomatoes? Use slow-roasted cherry tomatoes or oil-packed sun-dried tomatoes, chopped.
- No feta? Try goat cheese, ricotta salata, or a dairy-free feta substitute.
- Add grains: Turn it into a grain bowl with farro, quinoa, or barley.
- Make it spicy: Add chili flakes or sliced red chili for heat.
- Bulk it up: Toss with arugula, spinach, or cooked lentils for more substance.
Troubleshooting and Common Questions
My salad tastes flat—what’s missing?
Probably acid or salt. Add a squeeze more lemon or a sprinkle of flaky sea salt to wake it up.
Can I serve this warm?
Yes—especially nice if your tomatoes or feta are warmed slightly. Avoid overheating, as feta will melt and tomatoes can lose their shape.
Is this salad good for meal prep?
Yes, but store the basil and dressing separately, and avoid over-mixing to preserve texture.
Can I use cherry tomatoes instead?
You can—but roast them first for similar depth, or mix fresh cherry tomatoes with sun-blushed for a hybrid approach.
Flavor Boosts and Garnish Ideas
Make this salad a showstopper with one or two finishing touches:
- Lemon zest: Adds brightness and aroma.
- Toasted nuts or seeds: Pine nuts, almonds, or pumpkin seeds for crunch.
- Fresh herbs: Mix in parsley or oregano alongside basil.
- Chili oil drizzle: For a spicy, warm finish.
- Balsamic glaze: A touch of sweetness and tang, especially if serving with bread.
Ingredients
For the Salad
- 1 cup sun-blushed tomatoes (drained if oil-packed)
- 3.5 oz (100g) feta cheese, cubed or crumbled
- 1/4 red onion or shallot, thinly sliced
- 1/4 cup fresh basil leaves, torn
- Optional: 1–2 tablespoons capers or sliced olives
- Optional: 2 tablespoons toasted pine nuts or slivered almonds
For the Dressing
- 2 tablespoons extra-virgin olive oil (use the tomato oil if flavorful)
- 1 tablespoon fresh lemon juice or white wine vinegar
- 1/2 teaspoon honey (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the Ingredients
If using oil-packed sun-blushed tomatoes, drain well and reserve a bit of the oil. Slice red onion thinly and soak in cold water for 5 minutes to mellow (optional). Tear basil just before serving.
Step 2: Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, and honey (if using). Season with salt and pepper to taste.
Step 3: Assemble the Salad
On a platter or in a shallow bowl, arrange sun-blushed tomatoes, crumbled feta, and red onion. Drizzle with dressing, scatter with basil and optional capers or nuts.
Step 4: Finish and Serve
Let sit at room temperature for 10–15 minutes before serving, or up to 30 minutes for deeper flavor. Garnish with extra herbs or lemon zest if desired.
Storage and Leftovers
Refrigerate: Store in an airtight container for up to 2 days. Add fresh basil and extra dressing before re-serving.
Not freezer-friendly: The texture of tomatoes and cheese will degrade.
Meal prep tip: Store tomatoes, feta, and dressing separately, and assemble when ready to serve.
Sun-Blushed Tomato Salad vs. Caprese vs. Greek
- Sun-Blushed Tomato Salad: Chewy, concentrated tomato flavor with creamy feta and herbs—more intense and savory.
- Caprese Salad: Soft, fresh tomatoes with mozzarella and basil—milder and juicier.
- Greek Salad: Tomato, cucumber, olives, onion, and feta—brighter, crunchier, more varied in texture.
This Sun-Blushed Tomato and Feta Salad stands out for its bold flavor, minimal ingredients, and elegant simplicity. Whether you’re layering it onto grilled sourdough or serving it as a side to roasted chicken, it brings sunshine and sophistication to your table, any time of year.