Tomato, Apricot, and Feta Salad With Mint Recipe

An easy summer salad. J. Kenji López-Alt

Why It Works

  • Ripe, juicy tomatoes and sweet apricots reinforce each other's flavors and contrast well with briny feta cheese.

It's tough to improve on a classic Caprese salad of ripe summer tomatoes, fresh mozzarella cheese, basil, and olive oil, but it's pretty darn easy to make a nice lateral transition to something that's not quite as classic yet equally tasty. Here, I've combined those same tomatoes with sweet apricots, briny feta cheese, and mint for a take that's just as refreshing, but with a completely different personality.

Recipe Facts

Active: 5 mins
Total: 5 mins
Serves: 4 servings

Rate & Comment


  • 1 pound ripe tomatoes (a mix of several varieties), cut into bite-size chunks
  • 2 to 3 apricots, pitted and sliced
  • Small handful torn fresh mint leaves
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 6 ounces feta cheese, broken into rough chunks


  1. Combine tomatoes, apricots, and half of mint in a large bowl and season with salt and pepper. Drizzle with olive oil and toss very gently to coat. Arrange on a serving platter. Add chunks of feta cheese. Sprinkle with remaining mint. Drizzle with more olive oil. Serve.


Use only the absolute ripest in-season tomatoes and apricots for this recipe.

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