Ingredients
- 1 large heirloom tomato, cut into chunks (300 g)
- 350 g cherry tomatoes (vine-ripened and heirloom, if possible), halved
- 2 nectarines, cut into thin segments
- 2 small cucumbers, seeded and diced (300 g)
- 1 avocado, diced
- 1-2 small red onion, halved and thinly sliced
- Sea salt and ground black pepper, to taste
- generous handful fresh basil, slivered (plus more to garnish)
For the feta dressing:
- 6 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Sea salt and ground black pepper, to taste
- 75 g feta, crumbled
Instructions
- In a small bowl, whisk together the olive oil, vinegar, garlic and oregano, then add the crumbled feta and stir until just combined. Season to taste with salt and pepper. Set aside.
- In a large bowl, add the tomatoes, nectarines,, cucumber, avocado, onion and basil. Season with salt and pepper, to taste. Pour the dressing over the salad and toss gently to combine.
- Transfer the mixture to a serving platter. Garnish with additional basil leaves. Serve and enjoy!
Nutrition
Notes
- I use thin-skinned mini cucumbers for this recipe. Depending on their size you could skip seeding them. Alternatively, you could also use a regular English cucumber and peel and seed it before dicing it.
- Once buying your tomatoes, be sure to store the tomatoes on the counter (NOT in the fridge). Refrigerating the tomatoes will dull their delicate flavour as the cold temperature degrades their flavour-producing enzymes which also effects the texture, resulting in tasteless, mealy tomatoes.
- This salad presents best and has the best texture when prepared fresh, however leftovers also taste terrific the next day.