I made this whipped feta and heirloom tomato salad when I got my hands on some ripe, juicy heirloom tomatoes the other day – all they needed was a touch sea salt to enhance their deliciousness and they were good to go. Since we had some friends coming around for late afternoon cocktails, and the thought of turning on my oven in the intense Dubai heat made my head spin, I decided to make a lush summer salad by using what fresh ingredients I had in my kitchen.

Peaches, cucumbers, avocado and loads of fresh herbs were the perfect compliment to the beautiful heirlooms. I added whipped feta as the canvas for my salad by spreading it in a thick layer on top of an oval serving dish, then layered the fresh ingredients on top and drizzled them with a lemony vinaigrette. The juices from the tomatoes and vinaigrette wept into the whipped feta, making it ideal for swirling in crunchy baguette slices. It was delicious, and the ultimate summery dish to serve on a gorgeous afternoon!

Feel free to swap the peaches for fresh plums and play around with whatever summer fruits and vegetables you have on hand for other fresh variations.

Whipped Feta and Heirloom Tomato Salad – Serves 4

Ingredients

1 small shallot, sliced 
225 grams ounces feta cheese 
100 grams Greek yogurt or cream cheese 
2 to 3 large heirloom tomatoes (400 grams), thinly sliced
3 white or yellow peaches, pitted and cut into wedges
2 lebanese cucumbers, thinly sliced 
1 avocado, sliced (optional)
¼ cup extra virgin olive oil
Juice of 1 lemon 
Pinch of salt to taste (about 1/2 teaspoon) 
1/2 clove of garlic, minced (optional)
Freshly ground black pepper
A handful of basil leaves, fresh dill or mint (or use all 3)

Instructions

Start by placing your slice shallot in a bowl of ice water for 10 to 15 minutes to mellow out the flavors while you get on with your salad. 

Combine the feta and cream cheese in the bowl of a food processor and blend until smooth and creamy, about 4 minutes, scraping down the sides of the bowl as needed.

Spread the whipped feta onto a large platter or divide between four plates.

Drain the water from the shallot. Scatter the tomato, peaches, cucumber, shallot and avocado over the feta and season lightly with salt and pepper.

Meanwhile, in a medium bowl, whisk together the olive oil, lemon juice, salt, pepper, and garlic if using.
Drizzle the dressing all over the salad and serve immediately.

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