clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Daisy Summer Salad served on a plate.

Summer Tomato, Pea, and Feta Salad With Bright Herb Dressing

  • Author: Carmen Deforest
  • Yield: Makes 4 servings 1x


Carmen “Daisy” Deforest is the chef at The Daisy, where she’s adored for her fresh salads and a menu that focuses on sustainability. For this one, she’s taking advantage of beautiful in-season tomatoes. She says, “We get gorgeous heirlooms from Tutti Frutti Farms, but any summer tomato will be delicious here. And it is a very pretty plate.”



For the dressing:

  • Juice of 1 lemon
  • 3/4 cup olive oil
  • 4 sprigs basil, leaves only 
  • 3 sprigs mint, leaves only
  • 2 cups loose packed parsley leaves
  • 2 cloves garlic, grated
  • 1/2 teaspoon salt

For the salad:

  • 3 heirloom tomatoes
  • Salt and freshly cracked pepper
  • 12 cherry tomatoes, halved
  • 2 cups podded peas 
  • 8 ounces feta cheese, crumbled 
  • 2 tablespoons extra-virgin olive oil


  1. Add all of the dressing ingredients to a blender (reserve a few basil leaves for later.). Blitz until ingredients are combined and herbs are roughly chopped. Adjust seasoning to taste.  
  2. Slice heirloom tomatoes into thick ¼-inch slabs. Arrange on a platter, and season with salt and freshly cracked pepper, drizzle with a few spoonfuls of dressing.  
  3. Season cherry tomatoes with a little salt. 
  4. Roughly chop peas, and add to a bowl with crumbled feta. Add dressing, and gently mix together. Add pea and feta salad to the sliced tomato platter. 
  5. Scatter cherry tomatoes on top. Drizzle with olive oil and add reserved basil leaves.