Active Time: 30 MINTotal Time45 MIN
Yield: Serves : 4
This recipe from Food & Wine‘s Justin Chapple is a fun riff on fattoush, the classic Middle Eastern bread salad. Chapple covers feta in olive oil and coriander seeds, then uses the marinade to dress nectarines, tomatoes and pita chips.Slideshow: More Feta Recipes
Ingredients
- One 8-ounce block of feta cheese, cut into 1/2-inch-thick slabs
- 3 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed coriander seeds
- Kosher salt
- Pepper
- 2 nectarines—halved, pitted and cut into 1/2-inch wedges
- 2 medium heirloom tomatoes, cored and cut into 1-inch pieces
- 1 1/2 cups broken pita chips
- 1/4 cup finely chopped dill, plus small sprigs for garnish
How to Make It
Step 1
Place the feta in a small rimmed dish in an even layer. In a small bowl, whisk the vinegar with the olive oil, coriander seeds and a pinch each of salt and pepper. Pour the marinade over the feta and let stand at room temperature for 30 minutes, turning the cheese over after 15 minutes.
Step 2
Transfer the feta to plates or a platter. In a large bowl, toss the nectarines with the tomatoes, pita chips and the feta marinade. Add the chopped dill and season with salt and pepper; toss again. Spoon the salad over the feta and garnish with dill sprigs. Serve right away.
Make Ahead
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