Our tomato feta salad with honey mustard lime vinaigrette is a true showstopper. It combines peak-season tomatoes, fresh basil, a simple homemade dressing, and the surprising, creamy texture of grated feta for a truly standout dish.

As proven by all our tomato recipes, we’re obsessed and especially get excited during the summer when tomatoes are in full season. This recipe is a fun twist on classic tomato salad. We keep the tomatoes and basil but go rogue with the dressing and make a zesty honey mustard lime vinaigrette, which works beautifully with the tomatoes and feta cheese.

The secret to this salad is to use the large holes on your box grater and grate the feta over the tomatoes on your plate. The thin gratings of feta melt in your mouth with each bite of tomato. We can all thank Chef Richard for the tip, and you can be sure that I’ll be grating my feta over salads from now on. For more salad recipes like this one, see our Greek salad with tomato, cucumber, and feta or this watermelon feta salad.

Key Ingredients

• Tomatoes: Choose slicer or juicy heirloom tomatoes for this salad. You’ll slice them into rounds before drizzling with the vinaigrette. When shopping for tomatoes, you want them to feel heavy for their size and really smell like a tomato (if you take a sniff and they don’t smell like anything, the tomato won’t taste that great). For a salad calling for cherry tomatoes, see this cherry tomato salad (which also has feta).
• Basil and Onion: Sweet Italian basil is lovely, or substitute Thai basil or purple basil (really pretty!). Then, for the onion, use a sweet onion, such as Walla Walla or Vidalia, if you can get your hands on one.
• Feta: Use block feta cheese sold in brine. You’ll grate the feta over your salad using a box grater. This shreds it into thin strips, letting you enjoy its salty, briny kick with every bite. If you don’t have a box grater, you can crumble the cheese instead.
• Honey Mustard Lime Vinaigrette: You can make the vinaigrette in a bowl with a whisk or shake it all together in a glass jar. It combines fresh lime juice (from 1 lime), honey (maple syrup is a good substitute), salt, cumin, Dijon mustard, and extra-virgin olive oil.

Easy Tomato Feta Salad

• PREP
  10 mins
  
• TOTAL
  10 mins
  

When tomatoes are in season, I’m all about enjoying them in every way possible. This tomato feta salad is a standout, especially when made with our honey mustard lime vinaigrette. It’s particularly perfect for larger tomatoes like heirlooms. The secret? We use a box grater to thinly shave the feta directly over the salad. This makes the feta so delicate it practically melts in your mouth with each bite of tomato. I highly recommend it! No problem if you don’t have a box grater. Crumbling the feta works beautifully, too. For another recipe with tomatoes and feta, see our cherry tomato salad or this authentic Greek salad!

2 large servings or 4 small salads

You Will Need

3 medium heirloom tomatoes, about 1 pound

1/2 cup thinly sliced onion, preferably sweet onion

2 ounces block feta cheese

14 basil leaves, torn

1 lime, juiced, about 2 tablespoons

1 ½ tablespoons honey

1/4 teaspoon fine sea salt

1/4 teaspoon ground cumin

1 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

Maldon flaky sea salt, as needed

Directions

1Make the lime vinaigrette: Combine the juice of lime juice, honey, salt, cumin, Dijon mustard, and olive oil in a medium bowl. Whisk well until emulsified (or add to a glass jar, close the lid, and shake until emulsified).

2Add the onions: Drop the sliced onions into the vinaigrette and mix well. (This will tone down the raw flavor of the onion a bit).

3Prepare the tomato salad: Slice the tomatoes into 1/4-inch thick rounds and lay them on a large platter or plate. Spoon some of the vinaigrette and onions over the tomatoes and sprinkle with a pinch or two of flaky sea salt (like Maldon). Scatter the basil over the tomatoes. Then, grate the feta cheese over the top using the large holes of a box grater or crumble it with your fingers. Serve.

Adam and Joanne’s Tips

• Storing: Tomato salad is best eaten on the same day (at room temperature), but you can refrigerate it for up to 2 days.
• The nutrition facts are estimates.

Nutrition Per Serving
Serving Size
1 small side salad (4 total)
/
Calories
154
/
Total Fat
10.3g
/
Saturated Fat
3.2g
/
Cholesterol
12.6mg
/
Sodium
354mg
/
Carbohydrate
14.2g
/
Dietary Fiber
1.8g
/
Total Sugars
11.1g
/
Protein
3.4g

AUTHOR:

Joanne Gallagher

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My arugula salad with couscous, easy lemon vinaigrette, cucumbers, and feta cheese is one of my favorite arugula recipes. It’s unbelievably simple and tastes incredible. Once you try it, you’ll find yourself making it again and again!

It’s funny how specific recipes sneak their way into your weekly rotation. This arugula and couscous salad has done just that. We make it for dinner, eat the leftovers for lunch, and have served it to friends more times than I can count.

This arugula salad is simple, fast, and tastes like it came from a fancy restaurant. For more ways to use arugula, see our white bean salad or this fennel and arugula salad. For another salad with couscous, see our easy couscous salad!

Key Ingredients

• Arugula: I find it slightly bitter with a peppery bite, so I love it with lemon. Younger arugula tends to be milder, so I usually go for the smaller, young green leaves. If you’re not a fan, substitute it with your favorite tender greens like spinach, bok choy, or baby kale.
• Couscous: For this recipe, I prefer pearl couscous (also known as Israeli couscous) because it looks like tiny pearls and cooks up like pasta in about 10 minutes in boiling salted water. If you don’t have pearl couscous on hand, regular couscous or your favorite grain or small pasta shapes like quinoa, farro, or orzo will work, too. I also love using pearl couscous in my couscous salad with tomatoes!
• Cucumber: Seedless cucumbers, like hothouse or Persian cucumbers, are my go-to for salads, but you can definitely use regular peeled garden cucumbers with most of the seeds removed.
• Feta Cheese: I’m a big fan of briny feta cheese, but if you prefer something different, creamy goat cheese, cotija cheese, or shaved Parmigiano-Reggiano are great substitutes.
• Easy Lemon Vinaigrette: This lemon vinaigrette is my favorite for fresh salads because it perfectly complements the peppery arugula and briny feta! You’ll need lemon juice, olive oil, honey or maple syrup, basil, salt, and pepper. For an extra boost of lemon flavor, consider adding minced preserved lemon (store-bought or homemade!). I’m currently working on a preserved lemon recipe to share, but in the meantime, you can use my lemon confit, which is equally delicious.

Find the full recipe with measurements below.

How to Make Arugula Couscous Salad

The real trick to this arugula salad is assembling it. Make the lemon vinaigrette while your couscous cooks (which takes 10 minutes).

Then, toss it with the vinaigrette while the couscous is still warm. The warm couscous will soak up all the delicious flavors of the dressing, which makes the salad taste incredible (I use the same trick for potato salad).

After letting the couscous cool a bit, add the remaining salad ingredients and toss well. I love this easy salad by itself or on the side to lemon baked chicken breasts, my Mom’s lemon dill baked salmon, and our turkey burgers!

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We love this thick, creamy tzatziki with feta cheese and fresh herbs! It’s delicious as a sauce or dip with veggies, pita chips, grilled meats, and sandwiches.

We absolutely love tzatziki sauce around here! It’s so versatile, and we’ll happily spoon it onto just about anything. This recipe takes classic tzatziki to the next level by adding tangy feta cheese for extra flavor and creaminess.

I love this feta tzatziki with homemade pita bread! It’s also incredible with baked chicken breasts, poached salmon, grilled lamb chops, or falafel wraps. Honestly, the possibilities are endless!

Key Ingredients

• Cucumbers: For the best tzatziki, use English or hothouse cucumbers. These are the long, thin ones usually sold in plastic wrap. They have thinner skin and fewer seeds, so you can skip peeling and seeding them. Baby cucumbers or Persian cucumbers also work great!
• Yogurt: For a thick and creamy tzatziki, use full-fat plain Greek yogurt. Icelandic-style yogurt is another good option. If you only have thinner yogurt, strain it in cheesecloth for a few hours to thicken it. (It’s like making labneh!)
• Feta Cheese: Crumbled feta cheese adds a deliciously salty tang to tzatziki. If you can find feta packed in brine, grab it! You can use a little of the brine to thin out the tzatziki (if you think it needs it).
• Garlic, Lemon, and Herbs: These ingredients give the tzatziki an amazing flavor. I use one clove of garlic, but feel free to add more. Fresh dill and mint are my favorite herbs.

How to Make Feta Tzatziki

Tzatziki is very simple to make. To make the best, remember this: too much moisture is tzatziki’s enemy. It makes things watery and stops all the flavors like lemon, garlic, and dill from mingling.

We reduce the moisture in two ways: by using thick Greek yogurt and by salting the cucumbers.

For the cucumber, we remove the seeds (if there are any ) and grate it. Scatter the grated cucumber over a clean dishcloth and season with salt. The salt does two things: it makes the cucumber taste more like cucumber and helps draw moisture out. Finally, wrap the dishcloth up and squeeze all the liquid out. You’ll be shocked at how much comes out.

Then mix the yogurt, cucumbers, and remaining tzatziki ingredients, and last but not least, stir in lots of feta cheese!

Spoon this feta Tzatziki onto our lemon dill baked salmon, seriously good turkey burgers and our lemon dill chicken breasts (so good).

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These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

This is a fan favorite recipe that’s part of our Fall 2022 SOS Series! View the full series.

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Here’s a stunner for you.

You are looking at a big ol’ bowl of store-bought wonders such as hummus, olives, and pita bread, topped with a pile of meatballs (also store-bought! SOS life) that have been coated in a quick harissa / lemon / olive oil paste and baked to juicy-crisp perfection, roasted peppers and zucchini, and a super tangy, salty, whipped garlicky feta to add a little creamy punch to every bite.

It sounds fancy when I write it all out, and actually, every bite really does feel very complex and so delicious. But in reality, almost everything can be store-bought, and then you just have two tasks: roasting a meatball and veggie sheet pan, and whipping up a block of feta.

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In This Post: Everything You Need For This Bowl

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Ingredients You Need To Make This Happen

Here’s our shortcut-friendly ingredient list:

• meatballs
• harissa paste (it usually comes in a jar and is often sold in the “global foods” section at many grocery stores)
• bell peppers
• zucchini
• hummus
• pita
• feta

And assuming you’ve got olive oil, S&P, and garlic…this big bowl of goodness is yours for the taking.

How To Make This Bowl Come Together

Essentially what is happening here is the meatballs, peppers, and zucchini get roasted on one single pan.

I know technically this isn’t the correct way to do it because you want each veggie to be cooked to its own perfection. And if you are particular about your zucchini, feel free to give it its own pan for optimal zucchini-specific roasting. But I found it most efficient (and 100% delicious) to just add the zucchini on the same pan – not for the whole time, but just for the last few minutes of roasting. If there’s an easy way to do something that still gets the same super-yum end results, you know I’m all over that. And in this case, everybody-on-one-pan is the way.

The Whipped Feta Is a Must-Make

The only other really “active” cooking step here is blitzing up a block of feta cheese in a food processor or mini chopper (I love this one (affiliate link)) until it becomes a creamy, spreadable, dollop-able wonder that you might be tempted to put on, like, everything from here on out.

This recipe, this combo of flavors, this textural heaven? This one is for those of us who like to go big. Lots of color, lots of puckery zip, lots of salt, and a good amount of heat from that harissa paste… more of all, please.

In terms of eating this, you can just fork-and-knife it, OR you can get right up in there with your pillowy pita and swoop it directly into the hummus, top with a meatball and some veggies, and do a final dunk into that whipped feta to just take this day right over the top. (10/10 would recommend.)

Harissa Meatballs with Whipped Feta: Frequently Asked Questions

What type of store-bought meatballs do you recommend?

Any kind! I’ve tried pork, beef, chicken, and turkey meatballs – and I think veggie meatballs would also work really well as a vegetarian option! This recipe is very forgiving – it can work with meatballs that are pre-cooked, and I’ve also enjoyed this recipe with the pre-made, UNCOOKED meatballs that you can often buy in the meat department. For a specific brand, I really enjoyed these with the ALDI pre-made uncooked Italian style meatballs (I know, wrong flavor profile, but it worked just fine and the meatballs were amazing). I just brushed them with the harissa sauce before baking.

I have some extra time. Can I make my own meatballs for this recipe?

Sure can! These baked chicken meatballs are perfect in this recipe, and major bonus – they’re freezer-friendly if you wanted to prep these ahead of time. Doubling the recipe is not a bad idea!

Is harissa paste spicy?

It’s not terribly spicy, but harissa paste does pack some heat. I would rate it as mild+ or medium- level heat. I left a few meatballs un-sauced for my toddler just to make sure it wasn’t too spicy for her.

I can’t find harissa paste. What else can I use?

Chili oil or even sriracha could work here instead! Just adjust the amounts as necessary so that you don’t make it too spicy.

Prefer To Watch Instead Of Read?

Click here to watch step-by-step stories for how to make this recipe!

Source Notes: Harissa paste is “a Tunisian hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors.” (definition from Wiki!) It reminds me a little bit of curry paste – it’s packed with flavor and vibrantly red in color. In the US, you can find it at many grocery stores that have a solidly stocked “global foods” section. It’s usually is sold in small jars. If you want to dabble with making your own (and I am actually tempted to after reading Suzy’s description), here is a recipe for homemade harissa paste.

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These Harissa Meatballs with Whipped Feta are perfect for an easy SOS dinner! Store-bought meatballs, bell peppers, zucchini, harissa, and whipped feta all in one bowl. YUMMY!

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Meatballs and Such:

Whipped Feta:

Extras:

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1. Sheet Pan, Part One: Preheat the oven to 425 degrees. Place the peppers on one side of a large sheet pan. Drizzle with oil and sprinkle with salt. Mix the harissa with a little bit of olive oil, lemon juice, and garlic powder until you have a nice spreadable red paste. Coat your meatballs with the sauce (you can do this by tossing the meatballs in a bowl with the sauce if they’re pre-cooked, or just brushing the meatballs directly on the sheet pan if your meatballs are raw). Add meatballs to the center of the sheet pan. Bake for 15-20 minutes.

2. Sheet Pan, Part Two: Add the zucchini to the pan with some olive oil and salt. Roast for another 10 minutes. For extra browning on everything, broil for about 5 minutes.

3. Whip That Feta: In a food processor, chopper, or blender, whip up the feta, cream cheese, and garlic until a thick and creamy sauce forms. 

4. Serve: Serve meatballs and veggies with a dollop of hummus, your whipped feta, pita wedges, and anything else you like (olives, lemon, etc.). And now DEVOUR. And repeat. And repeat. And repeat.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sheet Pan
• Cuisine: American

Keywords: harissa paste, meatballs, whipped feta

We Love Sheet Pan Recipes. Here Are More Faves!

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One More Thing!

This recipe is part of our collection of savory meatball recipes. Check it out!

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Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

Crispy, creamy, tangy, and summery all on one plate.

Yes, yes, and yes to all of three of these things right now:

Let’s talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: this simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.

And here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish. If you want to take it even further, this little lemony minty cucumber salad would be delicious too.

I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.

Prefer To Watch Instead Of Read?

Want to add chickpeas or roasted chicken? Do it.

Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.

Want to make the golden crunchy edges of that socca a part of your regular life routine? I support you.

This whole combo platter meal is low-key, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).

I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.

Go forth, whip that feta, load up your socca, make it your own!

Common Questions About Socca

How important is the pan size for the Socca?

The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.

How important is it to use a cast iron pan?

I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

Where do I get chickpea flour?

Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).

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Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

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For the Socca:

For the Tomato Salad:

For the Whipped Feta:

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1. Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.

2. Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)

3. While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.

4. Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch
• Method: Stovetop
• Cuisine: Italian-Inspired

Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch

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This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

Craving something a little different for your keto appetizers? Perhaps you’re hosting a football watch party and need a last minute addition to the lineup. Well, look no further than this easy Red Pepper Feta Dip.

Don’t get me wrong, I love the game-day classics like Sausage Cheese Dip or Caramelized Onion Dip. But this festive feta dip recipe is zesty and creamy, and fabulous with fresh veggies or keto crackers.

It’s also delicious as a sauce for grilled chicken or baked shrimp!

Why we love it

My husband is a feta fiend. He loves the stuff and adds it to any number of dishes. He’s the one who convinced me to add feta to our keto zucchini fritters. Yep, he’s a feta pusher!

So when I spotted some recipes for a Greek-style feta dip made with roasted peppers, I knew it would be a sure-fire win in our house. I checked out a few recipes and then struck out on my own. I found I had to adjust the flavor balance a bit before I was satisfied with the results.

But it was so ridiculously easy to make, and so ridiculously flavorful. We couldn’t stop dipping sliced cucumber into it as we walked through the kitchen.

And when I had leftovers, I added it as a sauce to some grilled chicken. That was delicious too!

Ingredient notes

• Feta cheese: Any brand or style of feta will work for this dip.
• Cottage cheese:  This helps create more volume without using copious amounts of expensive feta. You can also use ricotta cheese.
• Roasted red peppers: Make it easy on yourself and use bottled roasted red pepper. Drain them before adding to the dip.
• Lemon juice: Use fresh squeezed lemon juice..
• Smoked paprika: This adds a wonderful smoky flavor to the dip but you can use regular paprika as well.
• Pepper: For a little kick, I recommend adding some red chili pepper or jalapeño.
• Pantry staples: Garlic and salt.

Step by step directions

1. Blend it up: Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

2. Serve it up: Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers. It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Tips for Success

Use a rubber spatula to scrape down the sides of the blender a few times while blending. This helps ensure it all gets blended and creamy!

You can hold back on the hot peppers if you are unsure of how much you should add, and add it in at the end after you taste it. It doesn’t make it overly spicy as is, but gives it a nice piquant kick.

Frequently Asked Questions

More delicious feta recipes

Roasted Red Pepper Feta Dip Recipe

Servings: 6 servings

Prep Time 5 minutes mins

Total Time 5 minutes mins

This easy Roasted Red Pepper Feta Dip is creamy and zesty with a hint of smoky spice. And it’s ready in about 5 minutes, for your dipping pleasure!

• 5 ounces (141.75 g) feta cheese
• 1/3 cup (70 g) cottage cheese
• 1/3 cup (46.67 g) roasted red peppers, drained of excess liquid
• 1 tbsp lemon juice
• 2 cloves garlic
• 1 tsp smoked paprika
• 1/2 small red chili pepper, or jalapeno
• 1/4 to 1/2 tsp kosher salt

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• Place all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as desired.

• Transfer to a bowl, top with a little more crumbled feta, and serve with sliced cucumber and keto crackers.

• It’s also delicious as a sauce for chicken, fish, or roasted veggies.

Storage Information: Store it in an air tight container or cover the bowl with plastic wrap and refrigerate until ready to use. If all of your ingredients are fresh, it can last up to one week in the refrigerator.

Serving: 4tablespoons (approx) | Calories: 75kcal | Carbohydrates: 2.5g | Protein: 5.1g | Fat: 5.1g | Fiber: 0.3g

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