“With our late spring, we didn’t get the tomato plants in the garden until late this year,” says Kelly. “Given the timing, we should be harvesting tomatoes well into October.” Kelly loves this salad alongside Scribe’s Chardonnay. “The bright acidity of our Chardonnay pairs so well with the salty feta and umami-rich tomatoesrich tomatoes,” she says. “ I dream about this salad all year long. Once tomatoes are at their peak, I’m making this salad well into fall.”
Ingredients
- 7 ounces feta (buy high-quality feta in brine)
- 6 ounces ricotta
- ½ cup olive oil
- 1 heaping tablespoon coriander seed
- 1 tablespoon fennel seed
- 1 teaspoon cumin seed
- Pinch of chili flakes
- 2 pounds heirloom tomatoes, sliced
- Flaky salt
- Red wine vinegar, roughly 1 tablespoon
- Fresh herbs to garnish: chives, basil, dill, parsley or mint
Preparation
Whipped feta:
Combine the feta and ricotta in a stand mixer and mix to combine and slightly whip it.
Popped seed oil:
Combine the oil, coriander, fennel and cumin in a sauté pan and place them over medium heat. Toast the oil until you hear the first popping noises. Turn the heat off and add the chili. Set the oil aside to cool.
To plate, spread some of the feta on the bottom of the dish. Lay sliced tomatoes on top. Sprinkle the tomatoes with flaky salt and a drizzle of red wine vinegar. Spoon the popped seed oil on top followed by a sprinkle of fresh herbs. Serves 4.
