Tomato, feta and watercress salad with Malouf's Jordanian za’atar
Ingredients:
3 vine-ripened tomatoes
1 shallot, finely sliced
50 ml extra virgin olive oil
1 cup picked watercress
1 cup purple basil leaves
50 gm local, creamy feta
1 teaspoon Jordanian za’atar
Splash sherry vinegar
Squeeze of lemon
Sea salt and Black pepper
sumac
Method:
Cut thick slices of vine-ripened tomatoes, sprinkled with Jordanian Za’atar.
Tip into a large bowl and add crumbled feta, picked watercress leaves, basil, sliced shallot and extra virgin olive oil, sherry vinegar and lemon juice.
Season with salt, pepper and sumac.
Serve in a deep glass bowl.
Products used in this recipe
Greg Malouf Jordanian Za'atar 55g
Gaea Kritsa Extra Virgin Olive Oil 1.5L
