10 August 2016

KUMATO TOMATO, ANCHOVIES AND FETA SALAD

KUMATO TOMATO, ANCHOVIES AND FETA SALAD

Pungent, tasty, meaty anchovies, paired with salty, tangy, soft Feta cheese, on a bed of sweet, juicy and crunchy tomatoes, flavoured with a drizzle of extra virgin olive oil and a dusting of oregano. The simplest of salads, put together in literally minutes, but full of flavour, colour and texture. I used Kumato tomatoes, not just for their flavour and texture, but also their red-brown-green colour makes the dish look more interesting, I think. 

KUMATO TOMATO, ANCHOVIES AND FETA SALAD

KUMATO TOMATO, ANCHOVIES AND FETA SALAD

Kumato tomatoes are a little more sweet than normal tomatoes, and have a more intense flavour. They are also more juicy, but at the same time less watery, and have a firmer texture, and are great for salads. You can of course use any other, or cherry tomatoes if you like, or a mix. Make sure to season the tomatoes before adding the feta and anchovies, as the latter are already salty enough in their own right.

KUMATO TOMATO, ANCHOVIES AND FETA SALAD

Per person and plate: 
2 medium Kumato Tomatoes
7 anchovies, in oil or vinegar, drained
6-7 thin slices of Feta (app. 50g)
salt
dried oregano
extra virgin olive oil

1. Prepare tomatoes and season: Wash the tomatoes, remove the trunk with a pairing knife, then cut them into thin rounds. Arrange them in one layer on individual dinner plates. Season with salt. 

2. Add anchovies and feta: Add the anchovies on top of the tomatoes, then arrange the feta slices on the outside of the dish. 

3. Season with oregano and olive oil: Sprinkle with oregano and extra virgin olive oil. 

4. Serve: Serve with freshly toasted ciabatta or crusty bread on the side, if you wish. 

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