Heirloom Tomato & Whipped Fetta Salad

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SERVES 4

INGREDIENTS

• 1 tub Persian Fetta

• 1 tbsp olive oil + extra to drizzle

• Juice 1 lemon

• Splash water

• Salt, pepper

• Mixed tomatoes – cut into slices, wedges

• 1 red onion, sliced into rounds

• Pinch salt

• 1 tsp sumac

• 1 tbsp red wine vinegar

• 1/3 cup Kalamata olives

• 1/4 cup toasted pine nuts

• Handful basil leaves

METHOD

Blend the whipped fetta ingredients to a smooth thick consistency.
Set aside in the fridge until ready to serve.

In a small bowl, toss together the onions, salt, sumac and red wine vinegar.
Let sit for 10 minutes.

Place tomatoes over a large platter, top with olives, pine nuts, sumac onions, whipped fetta and basil leaves. Season and drizzle with olive oil.

Watch our instructional video