This Feta Caprese Salad is a spin on a traditional caprese but with feta cheese instead of fresh mozzarella. The salty feta goes perfectly with fresh summer tomatoes!
My mom started making this salad years ago. She cannot remember what her inspiration was for swapping the mozzarella for feta. I'm guessing she only had feta on hand and made a substitution.
She also adds red onion to the caprese. One of my favorite recipes, Panzanella, combines tomatoes with fresh red onions and basil. These flavors go so well together!
Although this salad can be made any time of year, we like it best in the summer when fresh tomatoes and basil are at their peak.
LOVE CAPRESE? CHECK OUT THESE CAPRESE SALAD SKEWERS!
Ingredients
- fresh tomatoes
- kosher salt
- freshly ground black pepper
- extra virgin olive oil
- balsamic glaze or balsamic vinegar
- red onion
- crumbled feta cheese
- fresh basil
If you haven't tried balsamic glaze before, I highly recommend you do. The balsamic is reduced with sugar to create a thicker, sweet glaze that goes perfectly with caprese salad.
Traditional balsamic vinegar works here as well. It will just be much thinner and not as sweet.
Assemble the Salad
Slice the tomatoes into ⅜-inch thick slices.
Arrange the tomatoes on plates in a single layer. You can overlap them slightly to fit them on the plate if needed.
You can make one larger platter of salad or make them up on individual plates for easy serving.
Sprinkle the tomatoes with kosher salt and freshly ground black pepper. Drizzle extra virgin olive oil on top.
Lay red onion slices over the tomatoes. Sprinkle with feta cheese and fresh basil.
Lastly, drizzle balsamic vinegar or balsamic glaze over the top of the salad.
Storage
Serve the salad immediately or wrap with plastic wrap and store in the fridge.
I have stored leftovers covered this way in the fridge, and it lasts about 2 days.
Gluten Free Option
This salad is naturally gluten free!
📖 Recipe
Feta Caprese Salad
Ingredients
- 2 fresh tomatoes
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar or balsamic glaze (see note)
- ¼ red onion (sliced thinly)
- ¼ cup crumbled feta cheese
- 1 tablespoon fresh basil (chiffonade)
Instructions
- Slice the tomatoes into ⅜-inch thick slices.
- Arrange the tomatoes on a plate or platter in a single layer. You can overlap them slightly to fit them on the plate if needed.
- Sprinkle the tomatoes with kosher salt and freshly ground black pepper. Drizzle extra virgin olive oil on top.
- Place red onion slices over the tomatoes. Sprinkle with feta cheese and fresh basil.
- Drizzle balsamic vinegar or balsamic glaze over the top of the salad.
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