Heirloom Tomato & Whipped Fetta Salad

serves: 4


    • 1 tub fetta

    • 1 tbsp olive oil + extra to drizzle

    • Juice 1 lemon

    • Splash water

    • Salt, pepper

    • Mixed tomatoes – cut into slices, wedges

    • 1 red onion, sliced into rounds

    • Pinch salt

    • 1 tsp sumac

    • 1 tbsp red wine vinegar

    • 1/3 cup Kalamata olives

    • 1/4 cup toasted pine nuts

    • Handful basil leaves


    • Blend the whipped fetta ingredients to a smooth thick consistency.
      Set aside in the fridge until ready to serve.

    • In a small bowl, toss together the onions, salt, sumac and red wine vinegar.
      Let sit for 10 minutes.

    • Place tomatoes over a large platter, top with olives, pine nuts, sumac onions, whipped fetta and basil leaves. Season and drizzle with olive oil.

watch our instructional video

Persian Fetta
350g & 500g


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