Heirloom Tomato Salad with Feta Dressing

A simple salad with a unique feta dressing.

Heirloom Tomato Salad with Feta Dressing
Votes: 2
Rating: 3
You:
Rate this recipe!
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Servings
10
Servings
10
Heirloom Tomato Salad with Feta Dressing
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. Peel and slice the avocado and place it on top of the tomato. Top with the onion.
  4. Pour the dressing over the salad.
  5. Sprinkle with the remaining feta and serve.
Recipe 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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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

INGREDIENTS
3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

METHOD
Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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