Name: Heirloom Tomato Salad with Feta Dressing
Ingredients: 2 kg assorted heirloom tomatoes (mixed colors and sizes); 2 teaspoons sea salt; 1/4 teaspoon freshly ground black pepper; 200 g feta cheese (crumbled, 7 oz); 125 ml extra virgin olive oil (1/2 cup); 30 ml red wine vinegar (1 1/2 tablespoons); 1 clove garlic (crushed); 2 teaspoons dried oregano; 1 avocado,; 1/2 red onion (finely sliced); sea salt and freshly ground black pepper

Heirloom Tomato Salad with Feta Dressing

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Servings: 10

Course: Salads

Ingredients Method Notes

Ingredients

2 kg assorted heirloom tomatoes mixed colors and sizes
2 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
200 g feta cheese crumbled, 7 oz
125 ml extra virgin olive oil 1/2 cup
30 ml red wine vinegar 1 1/2 tablespoons
1 clove garlic crushed
2 teaspoons dried oregano
1 avocado,
1/2 red onion finely sliced
sea salt and freshly ground black pepper

Method

Slice the larger tomatoes into thick slices and halve or quarter the smaller ones. Place them onto a serving plate alternating color and sizes and sprinkle with the salt and pepper.
To make the dressing, in a large bowl, whisk together half the feta with the oil, vinegar, garlic and oregano until just combined. Season to taste with salt and pepper. Set aside.
Peel and slice the avocado and place it on top of the tomato. Top with the onion.
Pour the dressing over the salad.
Sprinkle with the remaining feta and serve.

Notes

Note: The dressing keeps well for up to 2 weeks in a jar in the refrigerator.

This recipe was first published in our third book, It’s Always About the Food. It came to us from the kitchen of Michele Wise.

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Heirloom Tomato Salad with Feta Dressing