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

Heirloom tomatoes marinate in just lemon juice and salt until they turn jammy, no cooking involved. The pesto swaps some of the usual basil for mint, and toasted pine nuts and parmesan round it out. Ready in under an hour, good as a side or a meal 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

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2

Course: Appetizer, Salad, Side Dish

Cuisine: Mediterranean, Seasonal

Calories: 2265

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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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 to taste
• 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

Notes

Storage: The tomatoes are best eaten the day they're marinated, they go watery and lose their fresh snap if they sit too long. The mint-basil pesto is the make-ahead piece, it keeps in an airtight jar in the fridge for up to 3 days (press plastic wrap on the surface to keep it bright green). Marinate the tomatoes and assemble the plate right before serving.

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