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Sliced heirloom tomatoes topped with crumbled white cheese sit on a bed of green pesto sauce, arranged on a light-colored plate.

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
Cook Time 45 minutes
Total Time 1 hour
Servings: 2
Course: Appetizer, Salad, Side Dish
Cuisine: Mediterranean, Seasonal
Calories: 2265
Ingredients Equipment Method Nutrition Notes

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 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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