Heritage Tomato Salad with Sumac, Lemon and Feta
How to Make It
To make the dressing, roughly chop the plum tomatoes and blitz in a food processor or blender until almost smooth. Scoop into a sieve (strainer) lined with muslin (cheesecloth) and leave the tomato juices to drip through, then discard the pulp. Gradually add the olive oil to the tomato juice, whisking constantly until emulsified, then season with salt and pepper.
Prepare the heritage tomatoes. Slice the larger tomatoes – these will go on the base of the plate. Smaller varieties should be halved and medium tomatoes cut into wedges or segments so that you have a variety of shapes.
Arrange the slices of tomato overlapping on the plate, in a pretty pattern if you can. Top with the wedges and halved tomatoes and crumble the feta over the top. Scatter the preserved lemon skin over the tomatoes with the mint. Drizzle with the dressing and dust with sumac to serve.
Recipe excerpted with permission from The Ivy Now by Fernando Peire, published by Quadrille September 2017, RRP $40.00 hardcover.