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