… because what is life without good food?

Bacon, Feta & Tomato Salad

with sunflower seeds & a buttermilk herb ranch salad dressing

Bacon Feta & Tomato Salad ~ Sumptuous Spoonfuls #salad #recipe

It’s so wonderful when you can find really tasty tomatoes in the midst of winter! Large tomatoes with taste are simply nowhere to be found from a store (ever … at least that is how it is here), but I have found some sweet, wonderful cherry tomatoes that are delicious! The key to this salad is finding those good tomatoes. I’m not going to sugar-coat it: so many of the grocery store tomatoes are crap. Taste your tomatoes before you even start and make sure you have some really good-tasting ones. The ones I found are called Nature Sweet Cherubs Heavenly Salad Tomatoes. No, they’re not local and they’re not organic, but they taste like summer and with all this nasty winter we’ve been having, I really need a little taste of summer.

I used an herbed buttermilk ranch on my salad … you don’t need much dressing because the ingredients in the salad are so flavorful, but if you want to take a walk on the wild side and experiment with some other dressings, here are some other suggestions for dressings:

Or a good Greek dressing would be divine as well.

Bacon, Feta & Tomato Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: as many as you like!

Bacon, Feta & Tomato Salad


    For the dressing:
  • 1/3 cup light mayonnaise
  • 2/3 cup buttermilk
  • 1 clove garlic
  • About 1/2 cup fresh herbs ~ I used basil, thyme, a bit of tarragon, rosemary, and cilantro
  • ½ teaspoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/3 cup lowfat or nonfat plain yogurt
  • For the salad:
  • Mixed greens
  • Feta cheese, crumbled (2 Tablespoons or so per person)
  • Lean bacon, fried till crisp and chopped or crumbled (1 slice per person)
  • Fresh sweet cherry or grape tomatoes, cut in half (use LOTS!)
  • Roasted sunflower seeds (1 Tablespoon or so per person)
  • Fresh basil flowers (optional ... they make it extra pretty and add a nice basil taste)


  1. To make the dressing: Put all the dressing ingredients EXCEPT the yogurt in a handi chopper or food processor and blend until all the herbs are finely chopped and the mixture is smooth.
  2. Pour the dressing into a bowl and stir in the yogurt till well mixed. Add more buttermilk or some milk if you want a thinner dressing.
  3. Fill your salad plate or bowl with lots of good greens. Sprinkle a bit of feta over the greens, then the bacon, then load on the tomatoes. Sprinkle with sunflower seeds and basil flowers (if you have them).
  4. Serve with the dressing on the side. I recommend adding it sparingly because you want the flavors of the salad to shine through.


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Bacon Feta & Tomato Salad ~ Sumptuous Spoonfuls #salad #recipe

This recipe was shared at Mix it Up MondaysMelt in your Mouth MondaysFull Plate ThursdayThursday Favorite ThingsReal Food Fridays, What to Do Weekends, Weekend PotluckMoonlight & Mason Jars and Hearth & Soul Bloghop.

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4 Responses

  1. Ann, you have the most beautiful salads! This bacon, feta, and tomato salad looks scrumptious 🙂

    February 15, 2014 at 12:27 pm

  2. MaryB

    Sounds delicious.

    February 16, 2014 at 4:43 pm

  3. I love this combination for a salad, it looks so good. Thanks so much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen

    February 16, 2014 at 7:27 pm

  4. Oh my this looks so good, pinned for a cool summer time dish, love your posts on Real Food Fridays.

    February 20, 2014 at 6:42 pm