Tomato salad with feta and basil


  • Serves 8 people

  • 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
01   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.
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