Bursting with colour and fresh Mediterranean-inspired flavours, this heritage tomato salad from Great British Chefs is a beautiful way to celebrate seasonal produce. Creamy whipped feta and herb-infused oregano oil bring balance to the sweetness of the tomatoes, while Portmeirion's Minerals Amethyst Medium Oval Platter provides the perfect backdrop for serving.
Ingredients
1 bunch of oregano, leaves picked
150ml of olive oil
200g of tomatoes
1 small shallot, roughly chopped
1 tbsp of red wine vinegar
1 tsp honey
3 tbsp of olive oil
400g of feta
200g of Greek yoghurt
1 garlic clove, finely grated
1 lemon, zested, plus 1 tbsp juice
80ml of olive oil
1.2kg tomatoes, ideally a variety of colours, sizes and shapes
1 tsp flaky sea salt
1 tsp caster sugar
1 tbsp of red wine vinegar
2 tbsp of olive oil
1 sprig of oregano, leaves picked
1 sprig of basil, leaves picked
10g of pine nuts
black sesame seeds
Method
Step one: For the oregano oil, bring a small pan of water to the boil and blanch the oregano leaves for 10 seconds, then immediately refresh in iced water. Squeeze dry thoroughly.
Step two: Blend the blanched oregano with the olive oil and a pinch of fine sea salt until completely smooth and vibrant green. Pass through a fine mesh sieve, squeezing gently to keep the oil clear. Set aside in the fridge until needed.
Step three: For the tomato dressing, place the tomatoes in a blender with the shallot, vinegar and honey. Blend until smooth, then add in the olive oil in a slow steady stream to emulsify. Season to taste, then pass through a fine sieve to achieve a silky dressing. Set aside in the fridge until needed.
Step four: For the whipped feta, place the feta, yoghurt, garlic, lemon zest, lemon juice and a pinch of black pepper into a blender or food processor. Blitz until smooth, then add in the olive oil in a slow steady stream to create a light, airy emulsion. Taste and adjust the seasoning if needed (you may not need much as the feta is salty). Transfer to a bowl and cover and chill for 20 minutes to firm up slightly.
Step five: Slice the mixed heritage tomatoes into a mix of wedges, slices and halves depending on their size – a variation keeps things interesting.
Step six: Place them in a large bowl and season with the flaky salt, sugar, vinegar and olive oil. Toss gently to combine then leave to sit for 15 minutes to macerate.
Step seven: When ready to serve, remove the oregano oil, tomato dressing and whipped feta from the fridge to let them warm up a little.
Step eight: Spoon the whipped feta onto a large serving platter and generously arrange the dressed tomatoes over the top. Spoon over the tomato dressing and finish with the oregano and basil leaves, pine nuts, a drizzle of oregano oil, and a sprinkle of black sesame seeds and black pepper. Great with courgettes, a chickpea salad and za’atar flatbreads.
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