Tomato and feta salad (Marc Fosh)

Tomato and feta salad (Marc Fosh)

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  • Serves: Up to 4 people

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Tomato and feta salad

Marc Fosh's tomato and feta salad with green olive tapanade

Serves: 4

Method

1. Combine all the salad ingredients into a large bowl except for the red onion.

2. Place the red onion in the Braun Multiquick's hand blender chopper accessory and blend using a low speed. Remove the onion and combine with other salad ingredients.

3. For the tapenade, place the olives, anchovy, capers and garlic into the Multiquick chopper accessory and blend on a high speed until finely chopped.

4. Add the oil and blend again until a smooth paste forms. Transfer to an airtight container and pour over a little extra oil to cover the tapenade surface to prevent oxidation.

5. Cut a baguette into chunky slices and place onto a baking tray. Grill for 1-2 minutes on one side. Smear a spoonful of green tapenade on the top of each slice of bread.

6. Divide the salad between 4 salad bowls and place 2 or 3 green tapenade toasts on top.

 

Marc Fosh’s tip

Tapenade can be used with many things – the classic version can be used with black olives. Tapenade works really well as a topping for grilled fish.

This recipe uses the Braun Multiquick hand blender with its chopper accessory.


Ingredients

Salad ingredients

• 200g feta cheese, diced
• 4 tomatoes, diced
• 1 cucumber, peeled and diced
• 1 red onion, peeled and diced
• 16 black olives, stoned
• 100ml olive oil
• 1 tablespoon of sherry vinegar
• Pinch of oregano
• Salt and pepper to taste

Green olive tapenade ingredients

• 175g pitted green olives
• 4 anchovy fillets, drained on paper towel
• 1 tablespoon of drained capers
• 2 garlic cloves, finely chopped
• 160ml extra virgin olive oil

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