Tomato Salad
Ingredients
3 finest kumatoes, sliced
Vine tomatoes, rinsed
1 packet (350g) mixed cocktail tomatoes
4 roma tomatoes, quartered
1 block (200g) Danish feta
1-2 tsp (5-10ml) sumac spice or juice (2 tbsp) of a lemon
1-2 tsp (5-10ml) dried oreganum
Extra-virgin olive oil, for dressing
Salt and milled pepper
Basil leaves
Method
Arrange tomatoes on a large platter. Top with feta and scatter over sumac (or lemon juice) and oreganum.
Dress liberally with olive oil, season and serve scattered with fresh basil.
More good ideas
Add sliced cucumber and red onion if you like.
Dress with fresh basil pesto that has been thinned down with lemon juice and olive oil.
Serves 6
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