Marinated Heirloom Tomato Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A fresh, vibrant summer salad with juicy tomatoes, salty capers, and creamy feta. The key is using really good tomatoes, so head to your local markets and grab the biggest, brightest ones you can find. Finish with tarragon for a subtle twist,or stick with the classics like basil, parsley, or oregano.
Ingredients
Honey Mustard Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons Insane in the Grain
- 2 tablespoons white wine vinegar
- 1 teaspoon honey
- Salt & Pepper, to taste
Salad
- 1 ½ kg heirloom tomatoes, different sizes and colours, sliced
- 3 tablespoons capers
- ½ red onion, thinly sliced
- 300g soft feta or goat’s cheese, crumbled
- Fresh tarragon leaves, for garnish
- Sgt. Pepper, to taste
-
Man Grind Flakes, to taste
Directions
In a medium bowl, whisk together the olive oil, Insane in the Grain, white wine vinegar, honey, a generous pinch of salt, and a good crack of black pepper.
- Whisk until the mixture is fully emulsified and smooth. This will be your punchy, Honey Mustard dressing.
- Place the sliced heirloom tomatoes, capers, and thinly sliced red onion in a large mixing bowl. Pour over half the dressing and gently toss everything together, taking care not to break up the tomatoes too much.
Let this sit and marinate at room temperature for at least 30 minutes to allow the flavours to develop and soak in.
- When you're ready to serve, arrange the marinated tomato mixture on a large serving platter, letting the juices settle at the bottom. Crumble the feta or goat’s cheese over the top, letting it fall naturally between the layers.
- Drizzle the remaining dressing over everything, then finish with a scattering of fresh tarragon leaves and a generous sprinkle of Sgt. Pepper and Man Grind Flakes.
Serve straight away while everything is fresh, juicy, and full of flavour.
