Tomato, Peach + Strawberry Salad with Whipped Feta and Sumac Vinaigrette

Earlier this summer we went to Bavel, a restaurant in downtown Los Angeles, and we had a dish that I haven’t stopped dreaming about since. So, as tends to be the case when this happens, I try to recreate my own variation at home.

Which is how this tomato, peach and strawberry salad came to be. Well that and the fact that our herb garden is just bursting with flowering cilantro at the moment so I’ve been looking for all sorts of pretty and delicious ways to utilize it. Things such as this salad, a salad that is fresh and bright and packed with summery goodness balanced out with zesty citrus, smoky sumac, crunchy dukkah and creamy whipped feta.

INGREDIENTS

WHIPPED FETA CHEESE- The perfect creamy, tangy base for our salad

TOMATOES- Since this salad is focused on few but better ingredients, I like to make sure each element is truly bursting with the utmost flavor, so for the tomatoes I love using something more specialty here, think heirlooms, sungold tomatoes, etc. anything that’s really going to pack a flavorful punch. I also like to use a mix of tomato slices and cherry tomatoes for added variation, although it definitely isn’t necessary.

PEACHES- Nothing like a summer peach to add some juicy sweetness to this salad; nectarines also work well here

STRAWBERRIES- A little more summer sweetness to top this salad off; these can be omitted and replaced with either more tomatoes or peaches or more of a mix of both or try swapping in cherries instead

SUMAC VINAIGRETTE- A smoky vinaigrette that gets extra warmth from toasting the sumac and warming the oil before it gets finished off with some acidity (lime juice) and and balanced out with some sweetness from honey

TOPPINGS- I like to finish the salad off with dukkah (for extra flavor and a little crunch), chopped nuts (more crunch), sea salt flakes (to balance the sweetness of the fruit and really bring out the juicy goodness of the produce), lime zesty (for, ya know, some zest) and, of course, fresh herbs (I love to use flowering cilantro but if that’s not available to you feel free to use dill and dill flowers or basil and basil flowers).

HOW TO MAKE IT

This salad is super simple to put together. Honestly, the hardest part is cleaning the food processor after making the whipped feta haha Which, by the way, you can prepare up to two days ahead. Just keep it in an airtight container in the refrigerator and allow it to come to room temperature when you’re ready to assemble the salad. You can even make the vinaigrette ahead of time. Honestly, the only thing I wouldn’t do ahead of time is slice the fruit and tomatoes, but that takes all of two seconds to do anyways, so either way you slice it (no pun intended), this salad comes together in a flash. But the make-ahead options are great if you’re looking for a dish you can assemble right before serving to guests, at a party, etc. Because once the feta is whipped and the vinaigrette is whisked it’s really just about layering. Spread the feta on the base, layer on the produce, drizzle with the dressing and then sprinkle on the toppings and voila!

WHAT TO SERVE IT WITH

This salad is perfect as a light bite, lunch or snack. Serve it with warm pita or some nice crusty bread to soak up the juicy feta goodness. For more of a meal, it pairs nicely with other summer produce, a tossed green salad, some couscous, a white fish, grilled shrimp, smoky grilled chicken, etc. As for wine, I like something natural, bright, not too sweet, but with fruity/berry notes (especially cherry), a light chilled red, a pinky orange wine, etc.

INGREDIENTS

• 4 ounces feta cheese, softened to room temperature

• 1/4 cup plain Greek yogurt

• 2 medium tomatoes, preferably heirloom, sliced into thin wedges + a handful of cherry tomatoes, sliced in half (optional)

• 1 medium to large peach, thinly sliced

• 6-8 small to medium sized strawberries, halved or quartered (depending on size)

• 2 teaspoons sumac

• 2 tablespoons of sesame oil (can also do olive oil, walnut oil or another nut oil)

• 1 teaspoon honey

• Zest and juice of 1 large lime

• About 1 tablespoon Dukkah (can use more or less, depending on your preferences; can also be omitted)

• About 2-3 tablespoons chopped pistachios ot toasted hazelnuts (can use more or less, depending on your preferences; can also be omitted)

• Flaky sea salt

• A handful of fresh flowering cilantro (can also use basil or dill)

DIRECTIONS

1. In the bowl of a food processor, blend the feta with the Greek yogurt until smooth and creamy. This may take a few minutes, so just be patient. However, the softer (aka more room temperature) your feta is, the less time this step will take. Once smooth, spread it across the bottom of a serving bowl or dish. Set aside.

2. In a small saucepan over medium heat, warm the sumac for about 30-60 seconds, swirling the pan around every so often. Turn off the heat then mix in the oil and allow to rest for a few minutes.

3. While the sumac oil mixture is resting, layer the tomatoes on fruit on top of the feta.

4. Then whisk the honey and lime juice into the sumac mixture. Drizzle on top of the salad. Then sprinkle on the lime zest, the dukkah, the chopped nuts and generous sprinkle of flaky salt. Finish with the fresh cilantro and cilantro flowers. Serve immediately.