Heirloom Tomato Salad with Whipped Feta and Balsamic
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.
- 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.
