Marinated Heirloom Tomatoes with Pesto & Feta

Sweet, jammy marinated heirloom tomatoes served over a bed of fresh mint-basil pesto, topped with creamy feta and flaky salt for a bright, fresh, and simple summer dish.

Why You'll Love Marinated Heirloom Tomatoes with Pesto & Feta

This is the effortless summer dish that feels special. The marinated tomatoes develop a rich, jammy sweetness that's perfectly balanced by the fresh herbaceous pesto and tangy feta. Ready in under an hour, it elevates any meal or stands beautifully on its own.

Tips and Tricks

• Use a mix of tomatoes like cherry, Sun Gold, or beefsteak for complex flavor.
• Toast pine nuts gently in a dry pan to enhance their nutty aroma.

Variations

• Swap pine nuts for pistachios or walnuts for different nuttiness.
• Add a splash of aged balsamic vinegar to the pesto for extra depth.

Substitutions

• Use pecorino cheese instead of parmesan in the pesto for a sharper flavor.
• Substitute feta with ricotta salata or goat cheese for a creamier finish.

Best served with

• Grilled sourdough or warm flatbread
• Seared halloumi or grilled shrimp
• A chilled glass of rosé or skin-contact white wine

How to Store Leftovers

• Pesto will keep in the fridge for up to 3 days, or freeze in ice cube trays for later use.
• Marinated tomatoes are best eaten fresh but can be refrigerated for up to 24 hours.

Common Questions

Marinated Heirloom Tomatoes with Pesto & Feta

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Sweet, jammy marinated heirloom tomatoes served over a bed of fresh mint-basil pesto, topped with creamy feta and flaky salt for a bright, fresh, and simple summer dish.

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Prep Time 15 minutes mins

Total Time 1 hour hr

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Seasonal

Calories: 2265

Ingredients Equipment Method Nutrition

Ingredients

  

Marinated Tomatoes

• 1 handful Heirloom tomatoes cut into bite-sized chunks
• 1 Lemon juiced
• Kosher salt

Mint-Basil Pesto

• 1-2 cups Olive oil
• ½ cup Basil
• ¼ cup Mint
• 2 cloves Garlic
• 2 tablespoon Pine nuts toasted
• Parmesan cheese
• Kosher salt

To Serve

• ½ cup Feta crumbled
• Flaky salt

Equipment

• Mesh strainer
• Mixing Bowls
• Food processor

Method

 

Marinate the Tomatoes

1. Place tomatoes in a mesh strainer, sprinkle lightly with kosher salt.
2. Let sit 30 minutes to draw out excess moisture.
3. Transfer tomatoes to a bowl, toss with lemon juice and a pinch of salt. Marinate at room temperature for 30 minutes.

Make the Pesto

1. Add 1 cup olive oil, basil, and mint to a food processor. Blend until smooth.
2. Add garlic, toasted pine nuts, parmesan, and kosher salt. Blend again, adding more olive oil as needed to reach a silky texture.

To Plate

1. Spoon pesto onto the serving plate as a base.
2. Top with marinated tomatoes and crumble feta over the top.
3. Finish with a sprinkle of flaky salt.

Nutrition

Calories: 2265kcalCarbohydrates: 10gProtein: 15gFat: 246gSaturated Fat: 41gPolyunsaturated Fat: 30gMonounsaturated Fat: 165gCholesterol: 67mgSodium: 865mgPotassium: 295mgFiber: 2gSugar: 1gVitamin A: 1442IUVitamin C: 8mgCalcium: 435mgIron: 4mg

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