Heritage tomatoes with whipped feta and oregano oil
- Side
- 6
- 50 minutes plus 20 minutes chilling and macerating time
Celebrate the fantastic variety of mixed heritage tomatoes for your next dinner party and present them proudly on Portmeirion’s Minerals Amethyst Medium Oval Platter. So much of the success of presenting salads is about colour contrast, so we’ve served a white whipped feta with a variety of different tomatoes.
Ingredients
Metric
Imperial
OREGANO OIL
- 1 bunch of oregano, leaves picked
- 150ml of olive oil
TOMATO DRESSING
- 200g of tomatoes
- 1 small shallot, roughly chopped
- 1 tbsp of red wine vinegar
- 1 tsp honey
- 3 tbsp of olive oil
WHIPPED FETA
- 400g of feta
- 200g of Greek yoghurt
- 1 garlic clove, finely grated
- 1 lemon, zested, plus 1 tbsp juice
- 80ml of olive oil
TOMATOES
- 1.2kg tomatoes, ideally a variety of colours, sizes and shapes
- 1 tsp flaky sea salt
- 1 tsp caster sugar
- 1 tbsp of red wine vinegar
- 2 tbsp of olive oil
TO FINISH
- 1 sprig of oregano, leaves picked
- 1 sprig of basil, leaves picked
- 10g of pine nuts
- olive oil
- black sesame seeds
Method
For the oregano oil, bring a small pan of water to the boil and blanch the oregano leaves for 10 seconds, then immediately refresh in iced water. Squeeze dry thoroughly
- 1 bunch of oregano, leaves picked
Blend the blanched oregano with the olive oil and a pinch of fine sea salt until completely smooth and vibrant green. Pass through a fine mesh sieve (or a sieve lined with a muslin cloth), squeezing gently to keep the oil clear. Set aside in the fridge until needed
- 150ml of olive oil
For the tomato dressing, place the tomatoes in a blender with the shallot, vinegar and honey. Blend until smooth, then add in the olive oil in a slow steady stream to emulsify. Season to taste, then pass through a fine sieve to achieve a silky dressing. Set aside in the fridge until needed
- 200g of tomatoes
- 1 small shallot, roughly chopped
- 1 tbsp of red wine vinegar
- 1 tsp honey
- 3 tbsp of olive oil
For the whipped feta, place the feta, yoghurt, garlic, lemon zest, lemon juice and a pinch of black pepper into a blender or food processor. Blitz until smooth, then add in the olive oil in a slow steady stream to create a light, airy emulsion. Taste and adjust the seasoning if needed (you may not need much as the feta is salty). Transfer to a bowl and cover and chill for 20 minutes to firm up slightly
- 400g of feta
- 200g of Greek yoghurt
- 1 garlic clove, finely grated
- 1 lemon, zested, plus 1 tbsp juice
- 80ml of olive oil
Slice the mixed heritage tomatoes into a mix of wedges, slices and halves depending on their size – a variation keeps things interesting
- 1.2kg tomatoes, ideally a variety of colours, sizes and shapes
Place them in a large bowl and season with the flaky salt, sugar, vinegar and olive oil. Toss gently to combine then leave to sit for 15 minutes to macerate
- 1 tsp flaky sea salt
- 1 tsp caster sugar
- 1 tbsp of red wine vinegar
- 2 tbsp of olive oil
When ready to serve, remove the oregano oil, tomato dressing and whipped feta from the fridge to let them warm up a little
Spoon the whipped feta onto a large serving platter and generously arrange the dressed tomatoes over the top. Spoon over the tomato dressing and finish with the oregano and basil leaves, pine nuts, a drizzle of olive oil, and a sprinkle of black sesame seeds and black pepper. Great with courgettes, a chickpea salad and za’atar flatbreads
- 1 sprig of oregano, leaves picked
- 1 sprig of basil, leaves picked
- 10g of pine nuts
- olive oil
- black sesame seeds
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