This is a summer tomato-feta salad recipe that uses peak tomatoes, gorgeous feta, and preserved lemon as an unexpected flavor to combine into a lovely, refreshing salad. this summer tomato-feta salad is a recipe for one, but can definitely be scaled up — or not! it’s totally okay to not share this recipe. make this salad with tomatoes from the farmer’s market!!

  • Fresh tomatoes don’t need much.
  • Good tomatoes, fresh feta, and homemade preserved lemon are the perfect companions.
  1. Chop a few heirloom tomatoes into quarters, and then each quarter into thirds, so you have evenly sliced tomatoes.
  2. Chop feta — I like sheep’s milk feta — into ¼” cubes.
  3. Slice 1 tablespoon of preserved lemon into a mince.
  4. Chiffonade basil – which means, you take each leaf, roll it up like a cigar, then chop very finely vertically, so it forms long strips of basil.
  5. Combine all the above with flaky salt and good olive oil.
  • Use the best tomatoes you can find, from the farmer’s market ideally.
  • I like sheep’s milk feta more than regular feta!
  • If you don’t have preserved lemon, just do a squeeze of lemon at the end.
  • Taste and season as you go.
  • Add tuna at the end for a protein-packed, seasonal summer lunch!
  • Tomato za’atar tart
  • Fresh tomato sauce with spaghetti
  • Summery panzanella

Mimi Newman Summer Tomato Salad with Feta – recipe for one!

  • 1 big heirloom tomato
  • 1 oz of nice feta
  • ¼ preserved lemon
  • 3-4 basil leaves
  • olive oil + vinegar + salt
  • Chop tomatoes/feta/lemon, chiffonade basil. combine