Recipe Tomato & Almond Feta Salad
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Super quick
One-pot recipe
Salads
The simplicity of these ingredients allows the salty, herby flavour of the almond feta to shine through, and the colourful arrangement makes it a stunner. No stress if you don’t find Adelaide beefsteak tomatoes — any other ripe ones will do!
You will need
Serves 4
- 1 Adelaide tomato
- 1 green tomato or black tomato (or just a few different varieties)
- 1 bunch purple basil (preferably with flowers on them)
- 1 baby chicory/radicchio
- 1 jar almond feta*
- Salt & pepper
For the dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon seeded mustard
- 3 tablespoons oil from the jar of feta
Recipe: Simon Toohey
Directions
-
Step 1
Thinly slice the tomatoes lay them on a large flat plate alternating colours, peel the leaves of the lettuce and squeeze in. Pick the basil and wash, crumble the feta on top.
-
Step 2
Make the dressing in a jar by shaking all the dressing ingredients together, then drizzle over the top of the salad. Finally, drop the basil leaves over everything add a couple more pieces of the feta and serve.
Hot tip!
*Grab a jar of dairy-free feta (such as Damona) from your local health food store — or make your own!
Recipe: Simon Toohey
More healthy recipes
Tomato & Almond Feta Salad
Directions
15 mins to prep
0 mins to cook
-
Step 1
Thinly slice the tomatoes lay them on a large flat plate alternating colours, peel the leaves of the lettuce and squeeze in. Pick the basil and wash, crumble the feta on top.
-
Step 2
Make the dressing in a jar by shaking all the dressing ingredients together, then drizzle over the top of the salad. Finally, drop the basil leaves over everything add a couple more pieces of the feta and serve.
Hot tip!
*Grab a jar of dairy-free feta (such as Damona) from your local health food store — or make your own!
You will need
Serves 4
- 1 Adelaide tomato
- 1 green tomato or black tomato (or just a few different varieties)
- 1 bunch purple basil (preferably with flowers on them)
- 1 baby chicory/radicchio
- 1 jar almond feta*
- Salt & pepper
For the dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon seeded mustard
- 3 tablespoons oil from the jar of feta