I love how this dish comes together with such simple ingredients but delivers restaurant-quality flavor. The marinated heirloom tomatoes are rich and sweet, the whipped feta adds a salty, creamy base, and the balsamic and crispy breadcrumbs bring contrast. It’s elegant enough for entertaining and quick enough for a weeknight lunch. Plus, I can easily customize it with whatever I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large heirloom tomatoes 2 tsp extra virgin olive oil Pinch of flaky sea salt Pinch of freshly cracked black pepper 1/3 cup creamy whipped feta sauce (see note below) 1 cup fresh arugula 2 tbsp balsamic dressing (store-bought or homemade) 1/4 cup panko breadcrumbs 1/2 tsp Italian seasoning
Whipped Feta Sauce (for reference):
1/2 cup feta cheese
1/4 cup Greek yogurt or cream cheese
1 tbsp olive oil
Optional: squeeze of lemon juice and pinch of pepper (Blend until smooth and creamy.)
Directions
1. Marinate the tomatoes I slice the tops off the tomatoes, then cut them into thick 1/2-inch slices. I lay them out on a platter and season with sea salt and cracked pepper. Then I drizzle them with olive oil and let them sit for at least 15 minutes (up to an hour) so the flavors can develop.
2. Toast the breadcrumbs In a small skillet, I heat 1 teaspoon of olive oil over medium-low heat. Once warm, I add the panko and Italian seasoning, stirring well to coat. I toast them, stirring frequently, until golden brown and crisp, then transfer to a paper towel-lined plate.
3. Assemble the salad I spread a layer of whipped feta on a large serving plate. Then I gently place the marinated tomato slices on top, arranging them over the feta. I scatter fresh arugula leaves across the top, drizzle with balsamic dressing, and finish with a generous sprinkle of the toasted breadcrumbs.
4. Serve I serve this salad right away, while everything is fresh and vibrant. A final pinch of sea salt and pepper on top is optional, but I always think it makes the flavors pop.
Servings and timing
This recipe makes 2 servings. Prep time: 20 minutes Cook time: 2–3 minutes (for breadcrumbs) Total time: About 20 minutes
Variations
I sometimes swap arugula for baby spinach or microgreens.
For a fruitier version, I add a few thin slices of ripe peach or nectarine.
I like using goat cheese instead of feta when I want a creamier tang.
I also mix in a few toasted pine nuts or walnuts for added crunch.
Storage/Reheating
This salad is best enjoyed immediately once assembled. If I need to prep ahead, I marinate the tomatoes and keep all components separate. The whipped feta can be made a day ahead and stored in the fridge. I don’t recommend storing leftovers, as the tomatoes release too much liquid and soften everything.
FAQs
Can I use cherry tomatoes instead of heirloom?
Yes, I can use cherry or grape tomatoes—just slice them in halves or quarters. The salad will still be fresh and flavorful, though heirlooms give the best visual appeal and texture.
How do I make whipped feta?
I blend feta cheese with Greek yogurt or cream cheese and a little olive oil until smooth. A bit of lemon juice brightens the flavor, and it becomes a spreadable, creamy base for salads like this.
Can I make this dairy-free?
Absolutely. I use a plant-based feta or a cashew-based spread as the base. The texture and tangy flavor can still shine through with the right substitute.
What kind of balsamic dressing works best?
I like using a thick, slightly sweet balsamic glaze or a homemade dressing with balsamic vinegar, olive oil, a touch of honey, and Dijon mustard. A good store-bought one works just fine too.
How do I keep the breadcrumbs crispy?
I always add the toasted breadcrumbs just before serving. If I’m prepping ahead, I keep them in an airtight container at room temperature so they stay crisp.
Conclusion
This heirloom tomato salad with whipped feta and balsamic is my go-to when I want something vibrant, fresh, and full of flavor. It’s the kind of dish that makes the most of seasonal ingredients with very little effort. From the creamy feta to the juicy tomatoes and crunchy topping, it’s a plate of pure summer goodness.
Heirloom Tomato Salad with Whipped Feta and Balsamic made with juicy tomatoes, creamy feta, peppery arugula, and crunchy breadcrumbs. A fresh, elegant salad perfect for summer.
Author:Emma
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:2 servings
Category:Salad, Appetizer
Method:No-Cook / Light Sauté
Cuisine:Mediterranean-Inspired
Diet:Vegetarian
Ingredients
2 large heirloom tomatoes
2 tsp extra virgin olive oil
Pinch flaky sea salt
Pinch freshly cracked black pepper
⅓ cup whipped feta sauce (see Notes)
1 cup fresh arugula
2 tbsp balsamic dressing (store-bought or homemade)
¼ cup panko breadcrumbs
½ tsp Italian seasoning
Instructions
Marinate the Tomatoes
Slice off tomato stem ends, then slice tomatoes into ½-inch thick rounds (about 3–4 slices per tomato). Arrange on a platter, drizzle with olive oil, and sprinkle with sea salt and black pepper. Let marinate for at least 15 minutes (up to 1 hour).
Prepare the Whipped Feta
Make the whipped feta sauce according to the recipe in the notes below.
Prepare the Balsamic Dressing
Use your favorite store-bought balsamic dressing or prepare a homemade version as noted.
Toast the Breadcrumbs
Heat 1 tsp olive oil in a small skillet over medium-low heat. Add breadcrumbs and Italian seasoning. Toast, stirring frequently, until golden brown. Transfer to a paper towel-lined plate to drain.
Assemble the Salad
Spread whipped feta onto a large serving plate. Arrange marinated tomatoes on top. Scatter arugula over the tomatoes and drizzle with balsamic dressing.
Finish & Serve
Sprinkle with toasted breadcrumbs and add an extra pinch of flaky sea salt and pepper if desired. Serve immediately.
Notes
Whipped Feta Sauce (Quick Version):
Blend feta cheese with a little olive oil and cream or Greek yogurt until smooth and fluffy.
Balsamic Dressing:
A simple mix of balsamic vinegar, olive oil, Dijon mustard, and honey (or maple syrup) works beautifully.
