Vegetables Heirloom Tomato and Nectarine Salad with Whipped Feta Be the first to rate & review! In this dish, feta cheese is whipped into a delicious savory cream and served beneath beautiful slices of summer heirlooms and nectarines. Slideshow: More Summer Salad Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on August 28, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 10 mins Total Time: 25 mins Yield: 4 Ingredients 3/4 cup crumbled feta cheese (about 1/3 pound) 1/4 cup whole milk 2 teaspoons extra-virgin olive oil, plus more for drizzling 2 nectarines, quartered and sliced into wedges 1 pound heirloom tomatoes, sliced 1/2-inch thick and halved 1/4 cup marcona almonds 1/4 cup fresh mint, coarsely chopped 1/4 cup flat-leaf parsley Flaky sea salt for serving Directions In the bowl of a small food processor, combine the feta with the milk and olive oil and process until smooth. Press the cheese through a fine mesh strainer set over a small bowl to discard any cheese crumbles. The mixture should be very smooth. Add the whipped feta to a large serving plate and top with the nectarine and tomato slices. Add the almonds to top and drizzle the fruit lightly with olive oil. Finish by garnishing with chopped mint and parsley and a sprinkling of flaky sea salt to serve. Make Ahead The whipped feta cheese can be made in advance and stored in an airtight container up to 5 days. Rate it Print