Tomato and Feta Salad with Basil-Parsley Pesto Recipe

This salad is a spin-off of the traditional Caprese salad. I used cherry tomatoes and chunks of feta cheese instead of fresh mozzarella cheese. Then I generously drizzled my homemade basil-parsley pesto over it as a dressing. It was so good, I caught myself having this for lunch and dinner yesterday.

Next time I think I might stir in some cooked whole-wheat cous cous, or farro. I suspect it would blend in perfectly with all of the flavors. Even tossing this salad with a light pasta would no doubt be delish!

Ingredients – these ingredients were eye-balled, so you can have more tomatoes than feta, or vice versa. 

grape tomatoes

Feta cheese, cut into small cubes

Basil-Parsley Pesto

1/2 cup olive oil

1 garlic clove

2 handfuls of fresh basil

1 small handful of fresh Italian parsley

a dash of salt


Slice tomatoes in half, lengthwise, and place onto a large serving dish. Sprinkle feta cubes over tomatoes.

In a food processor or blender, pulse basil, parsley, olive oil, and garlic clove together until it becomes a pasty sauce. Add a pinch of salt and pulse for a couple of seconds.

Lightly drizzle pesto over the tomato and feta salad, and serve.

Store remaining pesto in a sealed jar/container in the refrigerator for up to a week.

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  • Janet
    Posted April 7, 2012 at 2:36 PM | Permalink

    So delicious. A new tradition to Easter Dinner. Thanks Eliza :)

  • Posted April 10, 2012 at 5:21 PM | Permalink

    Thanks, Janet. Hope your Easter was great:)

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