Tomato, Feta & Pickled Onion Salad
/
Tomato, Feta & Pickled Onion Salad
Recipe By Courtney Roulston
Ingredients
600g mixed Coles tomatoes (cherry, vine-ripened, baby, multi-coloured) roughly chopped
1 medium red onion, peeled, sliced into thin wedges
½ cup pomegranate
2 Lebanese cucumbers, diced chunky
2 yellow or red bull peppers, diced (or regular capsicums)
¼ bunch mint, chopped
¼ bunch flat leaf parsley, chopped
3 dill stems, sprigs picked
125 g feta cheese
Dressing
3 tbs apple cider vinegar
½ clove garlic, finely minced
3 tbs Squeaky Gate extra virgin olive oil
2 tsp ground sumac
1 tbs maple syrup
sea salt & pepper to taste
Method
Whisk all the dressing ingredients together in a large bowl.
Add the onion to the dressing and set aside for 10 minutes for the onion to lightly pickle.
Cut the tomatoes in random slices and wedges and place them onto a shallow bowl. Gently fold in the cucumbers, peppers, pomegranate, mint, parsley and dill to the tomatoes. Pour over the dressing, reserving the onions, and carefully toss to coat.
Place the tomato mixture onto a serving platter and top with the pickled onion, feta cheese and an extra drizzle of olive oil.
