AT A GLANCE
6 ripe oxheart tomatoes, cut into wedges
120 gm marinated feta
50 ml extra-virgin olive oil
1 tbsp red wine vinegar
Finely grated rind and juice of ½ lemon
To serve: finely shredded basil
||Arrange tomatoes on a platter and crumble feta over. Whisk oil, vinegar and lemon rind and juice in a bowl to combine, drizzle over tomatoes, season to taste and serve scattered with herbs.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.