Skip to content
Salads

Tomato & Almond Feta Salad Recipe

Healthy choice

Mostly whole foods

Gluten-free option

Soy-free option

Refined sugar free

Freshly Picked

Easy peasy

Super quick

One-pot recipe

Salads
Show more
A white oval plate with thinly sliced tomato, crumbled plant-based almond feta, purple basil leaves, and onions on a wooden table.
A plate of thinly sliced tomatoes topped with crumbled plant-based cheese, purple basil leaves, and pieces of radicchio.

The simplicity of these ingredients allows the salty, herby flavour of the almond feta to shine through, and the colourful arrangement makes it a stunner. No stress if you don’t find Adelaide beefsteak tomatoes — any other ripe ones will do!

You will need

Serves 4

  • 1 Adelaide tomato
  • 1 green tomato or black tomato (or just a few different varieties)
  • 1 bunch purple basil (preferably with flowers on them)
  • 1 baby chicory/radicchio
  • 1 jar almond feta*
  • Salt & pepper

For the dressing

  • 1 tablespoon red wine vinegar
  • 1 teaspoon seeded mustard
  • 3 tablespoons oil from the jar of feta

Share this recipe

Directions

15 mins to prep

0 mins to cook

  1. Step 1

    Thinly slice the tomatoes lay them on a large flat plate alternating colours, peel the leaves of the lettuce and squeeze in. Pick the basil and wash, crumble the feta on top.

  2. Step 2

    Make the dressing in a jar by shaking all the dressing ingredients together, then drizzle over the top of the salad. Finally, drop the basil leaves over everything add a couple more pieces of the feta and serve.

Hot tip!

*Grab a jar of dairy-free feta (such as Damona) from your local health food store — or make your own!

Did this hit the spot? Thank you!

Rate it to help others find new favourites! Your rating helps give the best recipes a boost.

Select a star to rate the recipe

More recipes by Simon Toohey

View all recipes by Simon