Marinated Feta with Nectarine and Tomato Fattoush

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.  
  • Active:
  • Total Time:
  • Servings: 4
KEY: Salads

Related Video

More Videos
Does it Hack? - Peeling Garlic

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 this recipe

  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.

  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

The marinated feta can be refrigerated overnight. Let stand at room temperature for 30 minutes before serving.

Contributed By Photo © Con Poulos Published August 2016





1082756 recipes/marinated-feta-nectarine-and-tomato-fattoush 2016-07-14T13:24:47+00:00 Justin Chapple vegetarian||4 august-2016 recipes,marinated-feta-nectarine-and-tomato-fattoush 1082756
Close

Aggregate Rating value: 5

Review Count: 6

Worst Rating: 0

Best Rating: 5

Author Name: JolindaM

Review Body: This was a great salad. I made a few changes... like adding the seeds from 3 PODS of cardamom and doubling the coriander and toasting together for a couple of minutes before adding in the oil and vinegar and salt and pepper. While the oil was still on the warm side I added the feta,  covered it and allowed everything to sit for the entire day in the refrigerator. Also I was able to find some lovely pita chips that only had sea salt added and I served this surrounded by arugula,  which brought a nice bitter note to the Sweet fruits. I strained out most of the seeds from the dressing before serving. But it's a fine recipe just as written!   Enjoy! 

Review Rating: 5

Date Published: 2016-07-29

Author Name: Nancy Gault

Review Body: I typically don't like fruit in my salad, but the nectarines looked so beautiful...I made it as instructed. It was amazing. The coriander definitely put it over the top.

Review Rating: 5

Date Published: 2016-08-03

Author Name: immabannel

Review Body: Never heard of marinated feta before but this food looks fantastic. Very healthy for me to try soon. Thank you for sharing your recipe.

Review Rating: 4

Date Published: 2016-08-29

Author Name: leavelin

Review Body: I'm going to give this a go tonight. I've been looking for some salad ideas with feta on it and your recipe has it all that I want! Thank you!

Review Rating: 5

Date Published: 2016-08-31

Author Name: IchNaturally

Review Body: uuuurgh.. my olive oil solidified in the fridge without me knowing! just in time I have prepared all the ingredients to make this. !

Review Rating: 5

Date Published: 2016-09-13

Author Name: Pook365

Review Body: I just made it recently. I used the leftover herbs. For the tomatoes I used the american tomatoes. And it turns out perfect!

Review Rating: 3

Date Published: 2016-08-07

Advertisement
Advertisement
Advertisement
Advertisement