by Dominic Franks from @DomInTheKitchen
This Feta and Tomato Salad is the easiest thing to make and potentially one of my all time favorite salads. Firstly you need some decent tomatoes.I like a selection of large beef or vine tomatoes and small cherry tomatoes but to be honest, any tomatoes will work. Then I like a really good feta such as a barrel-aged one that just seems to have a little more punch than the regular. Finally (and probably most importantly,) you don’t want to skip on the seasoning. Tomatoes love salt and pepper but also oregano and garlic so the brilliant Cole & Mason Spice Carousel will come in super handy here.
I'm serving mine with some incredible slightly pickled red onions. The oil and vinegar mix that they marinade in makes for a delectable dressing which makes this salad even easier to prep.
Preparation Time: 10 minutes
Marinating Time: 12 hours
Serves: 6 to 8
4 large beef or vine tomatoes - sliced
8 to 10 cherry tomatoes - halved
Fresh basil leaves
Salt and pepper
It couldn’t be easier. Slice the tomatoes nice and thickly, place them on a plate and crumble the feta on top. Sprinkle liberally with seasoning and then add some quartered strawberries for a little sweetness. Lay the red onions over the top and drizzle over the pickling liquid.
4 tablespoons of extra virgin olive oil
2 tablespoons of cider vinegar
1 teaspoon of honey
1/2 teaspoon of black peppercorns
1/2 a teaspoon of Dijon mustard
Add all of the ingredients to a bowl (or jam jar) and stir well. Peel and slice your onion finely - a mandolin could do this for you but a steady hand and sharp knife will give you the results you're after. Place the onions into the bowl with the liquid and ensure they are submerged well. Leave for at least 12 hours before using. They will keep for at least 2 days either in or out of the fridge.
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