Right at this very moment is when this salad will be at its best — with tomatoes and nectarines in their prime at the greenmarket. And it will be well worth it, friends, because this is one delicious concoction. It’s the best kind of simple — using super fresh, seasonal ingredients that don’t need anything fancy to make them taste good. For this salad (recipe from the latest Food & Wine) I got fresh feta (buy the kind that comes in a solid block for this) from Murray’s Cheese Shop (yum), which is then marinated in a combo of red wine vinegar, olive oil and crushed coriander seeds. Marry that with chopped fresh tomatoes and nectarines — an awesome combo of the super sweet from the nectarines and the more savory sweet of the tomatoes, top with fresh dill and some crushed up pita chips for crunch. The sweetness of the produce is offset perfectly by the tart, salty feta and punch of acid from the dressing. It’s an awesome combo — I ate this salad on its own for lunch and it was amazing.
Fattoush is technically the name for a Lebanese bread salad, which you technically get from the pita chips in this I suppose. I was a little skeptical of that ingredient and debated getting fresh pita and toasting it, but I ended up really liking the chips, because they’re so super crunchy and stand up to the dressing and produce better.
- I tried this salad with both red and yellow heirloom tomato — yellow is pictured but red adds a little more variety visually
- Use plain pita chips — I picked Stacy’s brand
- Fresh dill=critical
- I found the amount of feta to be a little bit much, so you could cut that back by 1/4 if you wanted to
Marinated Feta with Nectarine and Tomato Fattoush
- One 8-ounce block of feta cheese, cut into 1/2-inch-thick slabs
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed coriander seeds
- Kosher salt
- 2 nectarines—halved, pitted and cut into 1/2-inch wedges
- 2 medium heirloom tomatoes, cored and cut into 1-inch pieces
- 1 1/2 cups broken pita chips
- 1/4 cup finely chopped dill, plus small sprigs for garnish
Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.
Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.
The marinated feta can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.