This salad is a great way to make the most of your summer harvests, all those lush ripe tomatoes, fragrant basil, and fresh cucumber if you have it, you can even add lightly blanched green beans and grilled zucchini! Pretty much summer in a bowl.

Marinated Tomato & Fetta Salad

MAKES

Enough for 4 as a side dish

INGREDIENTS

• 2 cups (about 500gm) cherry or pear tomatoes
• 1/2 cup of fresh basil leaves
• 2 tbsp flat leaf parsley
• 2 tbsp chopped green ends of spring onions
• 1 tbsp lemon juice or vinegar
• 3 tbsp macadamia or olive oil
• 1/2 tsp garlic infused olive oil (or 1 fresh clove of garlic, crushed)
• 2 tsps sugar
• 1/2 tsp dried mixed herbs
• 1/2 tsp fine salt
• 10 grinds of freshly cracked pepper
• 1/2 cup of fetta, crumbled

OPTIONAL

• 1 cucumber, de-seeded and cut into pieces
• 2 cups rocket
• 2 tbsp toasted pine nuts
• 1/2 tsp sumac
• 1 medium zucchini, sliced and grilled
• a handful of green beans, blanched for 3 minutes

METHOD

1. Slice the tomatoes in half or quarters, add to medium bowl
2. Chop the herbs & add to the bowl
3. Combine all ingredients (including sumac, if using), except the fetta, in with the tomatoes and herbs and stir to combine
4. Leave on the bench, covered, to marinate for up to a couple of hours
5. Transfer to a serving bowl and add the fetta (& diced cucumber, rocket, toasted pine nuts, zucchini and beans, if using)

MEAL PREP/ COOK ONCE, SERVE TWICE

• This salad is great to make in advance for a BBQ or party, as it actually benefits from being allowed to sit for a while.
• Leftover salad could be blended (without any cucumber and beans, of course) and added to bolognese sauce

NOTES

• If you are new to a Low FODMAP Way of Eating, check out my Beginner’s guide.