Tomato salad with tarragon, aged fetta and sumac dressing

Tomato salad with tarragon, aged fetta and sumac dressing

By
From
Turquoise
Serves
4
Photographer
Lisa Cohen and William Meppem

Use really tasty tomatoes for this salad: I like to use a selection of the heirloom tomatoes that are becomingly increasingly available from greengrocers’ and markets, but ripe tomatoes on the vine will do well too. You can buy barrel-aged fetta from good Mediterranean food stores. It’s much firmer than young fetta, and has a sharp, earthy flavour. If you can’t find barrel-aged fetta, substitute a hard, aged goat’s cheese.

Ingredients

Quantity Ingredient
2 shallots, peeled and sliced into wafer-thin rings
3 tablespoons french tarragon, shredded
50ml Sumac dressing
4 heirloom or vine-ripened tomatoes, skinned and thickly sliced
sea salt
freshly ground black pepper
120g barrel-aged fetta, crumbled

Method

  1. Soak the shallot rings in iced water for 10 minutes, then pat dry with kitchen paper. In a small bowl, toss the shallots with the tarragon and enough dressing just to moisten. Tumble the sliced tomato onto a serving platter and season lightly. Scatter on the shallots and fetta, then drizzle with a little more dressing and serve.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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