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 that makes the dish look more interesting, I think. 

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.

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.