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easter 2010

This recipe is inspired by NZ food writer Annabel Langbein's book "eat fresh".

It's very simple and easy to throw together on the serving plates, therefore it saves on dishes as well as utilising all the fresh homegrown heirloom and colourful varieties of tomatoes finishing up in my garden at the moment. Topped off with my favourite everyday cheese, feta - it's definitely my choice for lunch at the moment.

  • Heirloom Tomato and Feta Salad
  • a selection of fresh heirloom tomatoes in assorted sizes and colours, approximately 800 grams
  • 200 grams of feta, crumbled
  • fresh oregano leaves, torn
  • the zest of 1 organic, spray free lemon
  • best quality extra virgin olive oil
  • sea salt flakes
  • freshly ground black pepper
  1. Rinse and dry the tomatoes, divide them between 4 serving plates, slicing the bigger ones as desired.
  2. Crumble the feta over each portion evenly.
  3. Sprinkle over the lemon zest, oregano leaves and season to taste.
  4. Finally drizzle generously with the extra virgin olive oil to serve.
  5. Serves 4

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