An overhead view of a dark ceramic bowl filled with a salad of red and yellow heirloom tomatoes, crumbled white feta, sliced red onion rings and peppery green herb leaves, served on a marble surface alongside a piece of rosemary focaccia in the top right corner.

vegetariansaladlunchquick

Heirloom Tomato & Feta Salad with Rosemary Focaccia

Name: Heirloom Tomato & Feta Salad with Rosemary Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 200 g Mixed heirloom cherry tomatoes; 1 Large ripe tomato; 0.5 Red onion; 80 g Rocket and mixed herb leaves; 80 g Feta cheese; 2 tbsp Extra-virgin olive oil; 1 tbsp Red wine vinegar; Flaky sea salt and freshly cracked black pepper; 2 Thick slices rosemary focaccia

A vibrant, no-cook salad bursting with lycopene-rich tomatoes, calcium from feta and polyphenols from fresh herbs, paired with olive-oil-rich focaccia for a satisfying, nutrient-dense meal.

Prep 20 min Cook 25 min 2 servings

Nutrition per serving

420 kcal calories

13 g protein

48 g carbs

19 g fat

6 g sugar

Fibre 4g

Added sugar 0g

Sodium 680mg

Priyanka shared this beauty in the family group chat and it’s easy to see why. Jewel-bright heirloom tomatoes, crumbled feta, peppery leaves and sweet red onion served alongside golden rosemary focaccia.

Ingredients

Servings 2

200 g Mixed heirloom cherry tomatoes, halved, a mix of red and yellow
1 Large ripe tomato, cut into wedges
0.5 Red onion, finely sliced into rings
80 g Rocket and mixed herb leaves, e.g. flat-leaf parsley, mint, watercress
80 g Feta cheese, crumbled
2 tbsp Extra-virgin olive oil
1 tbsp Red wine vinegar
Flaky sea salt and freshly cracked black pepper, to taste
2 Thick slices rosemary focaccia, warmed if preferred

Instructions

Slice the red onion into thin rings and place them in a small bowl with the red wine vinegar and a pinch of salt. Leave to lightly pickle for 10 minutes while you prepare the rest of the salad.
Halve the cherry tomatoes and cut the larger tomato into wedges. Arrange the rocket and herb leaves across a wide, shallow bowl.
Scatter the tomatoes over the leaves, then add the lightly pickled onion rings, draining off most of the vinegar.
Crumble the feta generously over the top, then drizzle with the olive oil. Season well with flaky sea salt and cracked black pepper.
Serve immediately alongside warm rosemary focaccia for tearing and dipping.