Recipes

Summer salad

Summer salad recipe Image by Christo Anestev from Pixabay

Heritage, or heirloom, tomatoes have been around for many years. The most common varieties are yellow, green and purple, and are now making themselves known on menus as the warmer weather approaches.

Heirlooms, apart from their appearance, have the same taste and texture as the common red tomato. Our tomato salad recipe is perfect for a healthy starter or a platter for the BBQ when friends are around.

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Heritage Tomatoes, Broad Bean and Aged Feta Salad Recipe

Recipe rating: 3.2 from 11 votes
Recipe by Chris Arkadieff Course: Sides, LunchCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

0

minutes
Total time

30

minutes

Ingredients

  • 4 mix heritage tomatoes

  • 1/2 cup broad beans

  • 4 fresh basil leaves

  • ½ tsp toasted fennel seeds

  • 1 finely sliced red chilli

  • ½ cup toasted croutons

  • ½ red onion finely sliced

  • ½ cup finely shaved cucumber ribbons

  • ½ cup of barrel aged feta

  • Extra virgin olive oil

  • 1 lemon

  • 2 tsp white wine vinegar

  • 1 tsp castor sugar

  • Sea salt

  • Freshly cracked white pepper

Directions

  • Take a mixing bowl large enough to hold all the ingredients.
  • Add ½ cup extra virgin olive oil, the juice of the lemon, toasted fennel seeds and sliced chilli, sugar and white wine vinegar.
  • Mix the dressing well until all the ingredients are combined.
  • Add the tomatoes, croutons, cucumber, basil leaves, feta and broad beans.
  • Toss the ingredients for one minute until lightly coated.
  • Take a large flat serving plate and arrange the ingredients.
  • The remaining dressing in the mixing bowl can be used as a side dressing for the salad. Enjoy.

Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
8 July 2020 1:44 PM