Tomato Salad with Creamed Feta
Serve up a unique side, or take a plate that'll be popular with guests, with this delicious Tomato Salad with Creamed Feta recipe.
Recipe Tip The creamed feta can be made up to a day ahead; cover and refrigerate. The vegetables can be sliced and the dressing made several hours ahead; assemble just before serving.
Ingredients
- 4 radishes
- 1 small red onion
- 2 lebanese cucumbers
- 400 grams mix of tomatoes
- 1 pinch sea salt flakes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup fresh basil leaves
Creamed Feta
- 250 grams soft creamy feta
- 1/3 cup oil
- 1 clove garlic, grated
- 1/4 cup milk
- 4 radishes
- 1 small red onion
- 2 lebanese cucumbers
- 400 grams mix of tomatoes
- 1 pinch sea salt flakes
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 cup fresh basil leaves
Creamed Feta
- 250 grams soft creamy feta
- 1/3 cup oil
- 1 clove garlic, grated
- 1/4 cup milk
- Step 1 of 4In a food processor, crumble the feta and add the garlic; pulse to combine. With the food processor still running, add oil steadily until the mixture is combined. The mixture may split at this stage.
- Step 2 of 4Slowly add the milk until the mixture is smooth and creamy. Transfer to a bowl and refrigerate until needed.
- Step 3 of 4Using a sharp knife, thinly slice the radishes, onion, cucumber and tomato. Spread onto a platter and sprinkle lightly with sea salt flakes.
- Step 4 of 4In a small bowl, whisk oil and vinegar together and season to taste. Pour dressing over the salad and scatter with basil leaves. Top with spoonful's of the creamed feta and serve alongside any remaining creamed feta.
Method
- Step 1 of 4In a food processor, crumble the feta and add the garlic; pulse to combine. With the food processor still running, add oil steadily until the mixture is combined. The mixture may split at this stage.
- Step 2 of 4Slowly add the milk until the mixture is smooth and creamy. Transfer to a bowl and refrigerate until needed.
- Step 3 of 4Using a sharp knife, thinly slice the radishes, onion, cucumber and tomato. Spread onto a platter and sprinkle lightly with sea salt flakes.
- Step 4 of 4In a small bowl, whisk oil and vinegar together and season to taste. Pour dressing over the salad and scatter with basil leaves. Top with spoonful's of the creamed feta and serve alongside any remaining creamed feta.
Nutrition per serving
1540 Kilojoules
Protein9 grams
Fat33 grams
Carbs7 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a food processor, crumble the feta and add the garlic; pulse to combine. With the food processor still running, add oil steadily until the mixture is combined. The mixture may split at this stage.
- Step 2 of 4Slowly add the milk until the mixture is smooth and creamy. Transfer to a bowl and refrigerate until needed.
- Step 3 of 4Using a sharp knife, thinly slice the radishes, onion, cucumber and tomato. Spread onto a platter and sprinkle lightly with sea salt flakes.
- Step 4 of 4In a small bowl, whisk oil and vinegar together and season to taste. Pour dressing over the salad and scatter with basil leaves. Top with spoonful's of the creamed feta and serve alongside any remaining creamed feta.