Tomato salad with feta and basil

You'll need

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.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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