Tomato and nectarine salad with feta
I can’t take any credit for the creation of this dish because I saw it on the menu at Marion Wine Bar in Melbourne and knew instantly that I’d need to recreate it, especially with it being end of season for my beloved stone fruit and tomatoes. They are truly at their best at this time of year - so sweet, so intensely flavourful and quite happy to just be plopped on a plate with not much else. Not wanting to tamper too much with produce in its prime, I made a simple vinaigrette using some lovely tomato vinegar my husband brought me back from some recent travels, however you can substitute for other light vinegars to similar effect.
Feta makes for the perfect adornment - a nod to the age-old watermelon and feta pairing - the saltiness of the feta with the sweetness of the nectarine and tomato is a combination that will never get old.
This is a great little plate, perfect for sharing and would work well as a side to any meal that is crying out for a zingy, sweet and salty side quest.
Tomato and nectarine salad with feta
Makes one plate - perfect to share between two
Ingredients
For the dressing
2 tbsp good quality extra virgin olive oil
1 tbsp tomato vinegar, or white balsamic vinegar (you can also use white wine or red wine vinegar)
1 tsp Dijon mustard
1 tsp honey
For the salad
1 large and ripe heriloom tomato, or 2 smaller tomatoes
1 large and ripe nectarine
40g feta, the proper stuff not that creamy Danish style variety
Method
Make the dressing directly in the bowl - combine all of the ingredients and whisk vigorously until an emulsion is formed. Season to taste with a little salt and pepper.
Wash the tomato and nectarine and cut into 1/8 wedges, then half each wedge by cutting horizontally across the middle (so you’re left with big short chunks).
Layer the pieces of tomato and nectarine directly atop of the dressing and season the tomato and nectarine with some flaky salt.
Finely crumble over the feta and serve immediately.
