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Fried tomato, Feta & Olive Salad

A really simple dish that is all about the fresh produce used. The vinegar is not the star, it's the tomatoes. The vinegar is the spotlight that highlights the fresh and sweet roasted tomato.
1 garlic clove, crushed 4 ripe tomatoes, sliced into 1 cm slices
½ cup chopped flat leaf parsley 60ml olive oil
1 tsp paprika 1 tblsp lemon juice
Good pinch red chilli flakes 1 tblsp Lirah Sauvignon Blanc Vinegar
200g feta, cut into thin slices Salt and pepper
1/4 cup mixed marinated olives, chopped

Method

Combine the garlic, parsley, paprika and chilli flakes in a bowl, add feta and toss to coat.

Heat a char-grill-pan or fry pan over medium-high heat, drizzle the tomatoes with a little oil and char-grill or fry for 1-2 minutes each side until slightly browned and warmed through.

Place a tomato slice onto a plate, and top with the feta salad  repeating with another layer of the tomato and feta. Scatter with the chopped olives and spoon over the combined olive oil, lemon juice, Sauvignon Blanc vinegar and seasoning.