CHERRY TOMATO, FETTA AND NECTARINE SALAD
CHERRY TOMATO- FETTA AND NECTARINE SALAD
Pairing tomatoes and stone fruit creates a perfect balance of acidity and sweetness in this herb-laced salad. For best appearance, dress just before serving; for deeper flavor, dress and toss lightly ahead of time
One block of fetta cheese, cut into 2cm sqares or crumbled depending on your choice of fetta.
3 tbsp red wine vinegar
1/4 cup extra-virgin olive
1 teaspoon crushed coriander seeds (optional)
2 Nectarines - halved,, pitted and cut into wedges
1 punnet cherry tomatoes, cut into halves
1/4 cup chopped dill, plus small sprigs for garnish
Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.
Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.
The marinated feta can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.