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Heirloom Tomato, Feta & Herb Salad
Full of Mediterranean flavours, this simple tomato salad cmbines juicy heirloom tomatoes with salty feta, crisp red onions and a herby olive sauce. Simply dress with olive oil, vinegar and honey, it's a taste of summer that's best served with crusty bread so you can mop up every last bit.
Ingredients
- 1 small red onion
- 500g large heirloom tomatoes
- 50g Kalamata olives
- A large sprig of oregano
- 2 large sprigs of flat leaf parsley
- 7 tbsp extra virgin olive oil
- 200g feta
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 2 tsp honey
- Warm pitta breads or crusty bread, to serve
Prep: 30-35 mins | Cook: nil
Method
1. Trim, peel and finely slice the red onion. Pop it in a bowl and cover with cold water. Ad a couple of ice cubes. Set aside to soak for 10-15 mins while you prepare the rest of the salad.
2. Thickly slice the tomatoes and arrange them on a large platter. Set aside.
3. Stone the olives, then finely chop them and scoop them into a bowl. Pick the oregano and parsley leaves off their stalks, then finely chop them. Add them to the chopped olives. Drizzle in 4 tbsp olive oil and season with a pinch of pepper. Stir together to make a loose paste. Set aside.
4. Drain the feta and slice into pieces around ½cm thick. It doesn't matter if they curmble a bit as you slice. Top each tomato slice with a chunk of feta. Drain the red onion, pat dry with kitchen paper then scatter around and over the tomatoes. Spoon over the chopped olives.
5. Pour 3 tbsp olive oil into a small bowl. Add the red wine vinegar, lemon juice and honey. Season with salt and pepper and whisk together to make a dressing. Taste and adjust the seasning, if necessary. Drizzle the dressing over the tomatoes, flooding the plate. Serve the salad with warm pitta bread or crusty bread to mop up the dressing.
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(£2.55 per 100ml)
Great Taste Awards Winner 2020 -
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(70.8p per 100g)
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