Heirloom Tomatoes ~ Bite-Sized, Team up with Creamy French Feta Cubes with a Zesty Vinaigrette for a Simple Summer Salad.
Just picked flavors of the smaller sized tomatoes, simply cut in half team with sliced cubes of French Feta, drenched in Fresh-Cut Dill – a goat’s milk variety made in France which is slightly drier and tangier…. and creamier!
- 2 pints heirloom tomatoes, small sizes, multi-colored (preferably organic)
- 8 ounces French Feta, sliced into 1″ x 1/2″ cubes
- 3 tablespoons fresh dill, washed, dried and chopped
- ½ teaspoon pink peppercorns, ground
- 1 recipe Zesty Dill and Radish Vinaigrette (see recipe)
Make the Zesty Dill and Radish Vinaigrette.
Wash and dry the Heirloom Tomatoes. Cut them in half, some lengthwise, some crosswise (for variety.)
I have chosen smaller sized ones; round and oval.
Place the sliced, cubed feta cheese in a plate to hold. Scatter dill and pink peppercorns all over.
Mix in very gently, not to break the cheese.
Place the tomatoes on an oval white platter (I chose a Vintage Ironstone one.)
Dot with the feta all over.
Drizzle with the Zesty Dill and Radish Vinaigrette and serve.
TIP: Best served immediately : as the tomatoes will give off some juices, which could make the dressing a bit watery.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Serves: about 6