This recipe made with tomato, peas and feta makes a lovely lunch bursting with flavors!  This is a recipe from Greenfeast Spring, Summer by Nigel Slater.  We loved this lunch and it goes well with an iced tea, lemonade, or white wine.

Serves 2


For the dressing: 

½ lemon, for juice (or simply use a tablespoon of lemon juice)

6 tablespoons of olive oil

8 mint leaves (if you have them)

Handful of parsley (you could substitute basil)


For the major components: 

3 tomatoes, sliced

Fresh peas (here, I substituted frozen about 1 cup)

feta cheese, crumbled, ⅓ cup

Radishes & spring onions

tomato and feta
  1. In a small food processor, combine the lemon juice, olive oil, mint leaves, and parsley.  Process until it is a thick dressing. 
  2. Slice the tomatoes and place on the plate; top with pepper and some  of the dressing.  
  3. Clean and cut radishes and spring onions and add to the plate.
  4. Combine the peas, feta cheese,and the rest of the dressing; then add to the plate.


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