Tomato Salad

Country music group Little Big Town's Kimberly Schlapman shares her recipe for heirloom tomatoes and feta with a basil-balsamic dressing.
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Yield: 4 Servings


  • 4 Heirloom tomatoes, large diced (about 4 cups)
  • 1/4 cup red onion, minced
  • 1/3 cup pitted kalamata olives, halved
  • 4 ounces feta cheese, crumbled
  • 1/2 cup basil, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt
  • Pepper


Toss first 5 ingredients in a bowl. In a separate bowl, whisk the olive oil and balsamic vinegar. Season with salt and pepper to taste. Toss dressing with salad.

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