Tomato and Rapeseed Oil, White Cheese Salad – serves 4
Ingredients
330g mixed cherry tomatoes (mixed colours looks pretty), halved
3/4 medium sized other tomatoes – salad, plum, heirloom is fine. The idea is to mix it up with a juicier tomato (the cherry ones bring sweetness). Some halved and sliced, the rest in a large dice.
200g white cheese
I recommend Blackwoods Graceburn. It's made in Brockley, London, and is based on a Persian Fetta, coming in a jar with oil, herbs and garlic.
If you can't get it, feta is totally fine.
1/2 white onion, sliced very finely.
3 cloves garlic, minced
200ml (but who's counting) rape seed oil – Borderfields English Cold Pressed is great, and works awesomely as an alternative to olive oil (with less saturated fat)
1 teaspoon Maldon sea salt
Small handful of fresh basil leaves
Method:
1. Mix it all together in a big bowl, season with salt and glug lots of oil in it. Leave to chill in the fridge for anything from 30 minutes to 1 day to allow all the flavours to mix together – it's a great salad to make the night before.
2. Before serving, bring it out and allow it to sit for about 10 mins to bring it closer to room temperature, tear up the basil and stir in. Serve.
Great with roasted meats or with a table spread of cold meats, fishes and salads.
