Tomato salad with creamed fetta
Ready in just 25 minutes, this tomato salad showcases the best of the season, for a vibrant platter perfect for any summer gathering.
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Cooking tools:
- Food processor
- Mandoline
- Microplane
- Fine-mesh sieve
- Measuring cup
- Garlic press
- Serving platter
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Airtight container
- Cooler bag
- Refrigerator
- Plate
Ingredients
- 4 radishes (140g), trimmed
- 1 small red onion (100g)
- 2 Lebanese cucumbers (260g)
- 1kg mixed tomatoes
- sea salt flakes, to sprinkle
- ¼ cup (60ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- ½ cup small basil leaves
- CREAMED FETTA
- 250g Persian fetta
- 1 clove garlic, grated finely
- ¼ cup (60ml) milk
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