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Summer Tomato, Pea, and Feta Salad With Bright Herb Dressing
- Yield: Makes 4 servings 1x
Description
Carmen “Daisy” Deforest is the chef at The Daisy, where she’s adored for her fresh salads and a menu that focuses on sustainability. For this one, she’s taking advantage of beautiful in-season tomatoes. She says, “We get gorgeous heirlooms from Tutti Frutti Farms, but any summer tomato will be delicious here. And it is a very pretty plate.”
Ingredients
Scale
For the dressing:
- Juice of 1 lemon
- 3/4 cup olive oil
- 4 sprigs basil, leaves only
- 3 sprigs mint, leaves only
- 2 cups loose packed parsley leaves
- 2 cloves garlic, grated
- 1/2 teaspoon salt
For the salad:
- 3 heirloom tomatoes
- Salt and freshly cracked pepper
- 12 cherry tomatoes, halved
- 2 cups podded peas
- 8 ounces feta cheese, crumbled
- 2 tablespoons extra-virgin olive oil
Instructions
- Add all of the dressing ingredients to a blender (reserve a few basil leaves for later.). Blitz until ingredients are combined and herbs are roughly chopped. Adjust seasoning to taste.
- Slice heirloom tomatoes into thick ¼-inch slabs. Arrange on a platter, and season with salt and freshly cracked pepper, drizzle with a few spoonfuls of dressing.
- Season cherry tomatoes with a little salt.
- Roughly chop peas, and add to a bowl with crumbled feta. Add dressing, and gently mix together. Add pea and feta salad to the sliced tomato platter.
- Scatter cherry tomatoes on top. Drizzle with olive oil and add reserved basil leaves.
