Cherry-Tomato Fetta and Nectarina Salad in a bowl set on top of a folded tea towel surrounded by garnishings.

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Cherry-Tomato Fetta & Nectarina Salad
A Lambert Produce Recipe

Cherry-Tomato Fetta & Nectarina Salad Recipe

Cherry-Tomato Fetta and Nectarina Salad in a bowl set on top of a folded tea towel surrounded by garnishings.

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

Prep

Ingredients

  • One block of feta cheese, cut into 2cm squares or crumbled
  • 3 tablespoons red wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon crushed coriander seeds (optional)
  • Himalayan salt, to taste
  • Pepper, to taste
  • 2 nectarines, halved, pitted, and cut into wedges
  • 1 punnet cherry tomatoes, cut into halves
  • ¼ cup chopped dill, plus small sprigs for garnish

Method

1. 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 it stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.

2. Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes 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.

3. Make Ahead: The marinated feta can be refrigerated overnight. Let it stand at room temperature for 30 minutes before serving.