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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

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15 mins to prep

0 mins to cook

  1. 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.

  2. 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

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