Ingredients:

  • 6 oz (170g) Feta Cheese (block style)
  • 2 oz (56g) Cream Cheese, full fat, softened
  • 1 tablespoon (15ml) Extra Virgin Olive Oil (for feta)
  • 1/2 teaspoon Lemon Zest
  • 1 cup (about 30g) Fresh Basil Leaves (packed, for vinaigrette)
  • 1 small Garlic Clove
  • 2 tablespoons (30ml) Red Wine Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/3 cup (80ml) Extra Virgin Olive Oil (for vinaigrette)
  • Salt and Freshly Ground Black Pepper, to taste
  • 5 lbs (approx. 680g) Heirloom Tomatoes (mixed colours/sizes)
  • 1 medium English or Persian Cucumber, thinly sliced
  • 1/4 small Red Onion, very thinly sliced
  • 2 tablespoons Toasted Nuts or Seeds (e.g., pistachios, pine nuts), roughly chopped
  • Flaky Sea Salt (like Maldon), for finishing
  • A few small Fresh Basil Leaves, for garnish

Instructions:

  1. Prepare the Whipped Feta: Combine feta, cream cheese, 1 tbsp olive oil, and lemon zest in the food processor. Blend until completely smooth and airy, scraping down the sides as necessary. Set aside.
  2. Make the Vinaigrette: Combine basil, garlic, red wine vinegar, and Dijon mustard in the food processor. Pulse until the basil is finely chopped. Slowly stream in the 1/3 cup of olive oil while blending until emulsified. Season generously with salt and pepper.
  3. Prepare the Produce: Cut the heirloom tomatoes into wedges or thick slices, depending on their size. Thinly slice the cucumber and red onion.
  4. Dress the Vegetables (Optional Tenderizing Step): In a large bowl, gently toss the tomatoes and cucumber with about half of the basil vinaigrette. Let sit for 5 minutes to allow the flavours to marry.
  5. Assemble the Base: Spread the whipped feta mixture evenly across the bottom of a large serving platter or shallow bowl, creating a creamy canvas.
  6. Layer the Salad: Arrange the dressed tomatoes, cucumbers, and sliced red onion artfully over the feta base.
  7. Finish and Serve: Drizzle the remaining vinaigrette over the top of the vegetables. Scatter with the toasted nuts/seeds and finish with a generous pinch of flaky sea salt and a few small fresh basil leaves. Serve immediately.