The perfect recipe for you foragers out there; Chef’s tomato, cucumber and Dorset feta salad is the perfect dish for this British summer.
Pick out your juiciest tomatoes, dig up your coolest English cucumbers and head out to your herb garden, because this recipe is a fresh summer classic.
Tomato, Cucumber & Dorset Feta Salad serves 4
2 Baby Cucumbers
1 English Cucumber
1 Banana Shallot, peeled
½ Bunch Red Radishes
½ Bunch of Mint
4 Tomatoes (different colours if available)
100ml Extra Virgin Rapeseed Oil
50ml Chardonnay Vinegar
Juice of half a lemon
Peel the English cucumbers, halve and take out the seeds using a teaspoon. Cut the cucumbers on the diagonal ½ cm thick season with a little salt and leave in a bowl. Shave the baby cucumbers and radish thinly, using a mandolin or peeler. Slice the shallot into thin rings. Cut the tomatoes into wedges and haves (dependant on the size) Whisk the rapeseed oil, vinegar and lemon juice together until slightly thickened, season with salt and cracked black pepper.
Wash the peeled cucumber then dress the, cucumbers, shallots, radish and tomatoes.
Dress the watercress and mint leaves, Arrange the ingredients on a plate and top with the dressed leaves. Drizzle with a little more dressing and sprinkle some sea salt on top and serve with crusty bread.