A tomato salad is hard to beat, whatever the weather. This fresh and flavoursome dish from the reissue of Carole Bamford’s classic book ‘A Love for Food’ is simply delicious
TOMATOES AND FETA WITH MINT AND LEMON DRESSING
This is a classic Daylesford salad: a very simple, light, Mediterranean-style dish for the height of summer that relies on beautiful produce – salty cheese and sweet, big, juicy beefsteak tomatoes. I love tomatoes that have warmth and sunshine in them. If you can find heritage Marmande tomatoes – which look like little red ribbed pumpkins, those are some of the best to my mind. Leave the shredding of the mint leaves until the last minute, to prevent them from turning black.
Tomatoes and Feta with Mint and Lemon Dressing
Ingredients
- 300 g mayonnaise
- juice of 2 lemons
- 8 large tomatoes, preferably heritage, plus a handful of cherry tomatoes, halved
- 400 g feta cheese, drained
- 1 small bunch of fresh mint
- plenty of extra virgin olive oil
- sea salt and freshly ground black pepper
Instructions
- Mix the mayonnaise, lemon juice and a couple of twists of ground black pepper in a small bowl until thoroughly combined – it should have a pourable consistency.
- Slice the large tomatoes thinly and arrange on a serving platter. Season with a little more freshly ground black pepper and salt.
- Crumble the feta into small chunks and scatter over the cherry tomatoes.
- Drizzle the salad with the lemon mayonnaise. Finely shred the mint leaves and scatter over the top, finish with a good slug of olive oil, and serve.
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