Heirloom Tomatoes with Peaches & Whipped Feta

Heirloom Tomatoes with Peaches & Whipped Feta

We can't get enough of this beautiful salad!


¾ cup crumbled feta cheese
¼ cup whole milk
2 tsp DLM Extra-Virgin Olive Oil, plus more for drizzling
2 peaches, quartered and sliced into wedges
1 lb heirloom tomatoes, sliced 1/2-inch thick and halved
¼ cup Marcona almonds, chopped
¼ cup fresh mint, coarsely chopped
¼ cup flat-leaf parsley
Flaky sea salt for serving


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. Spread the whipped feta on a large serving plate and top with the peaches and tomato slices. Add the almonds to top and drizzle the fruit lightly with olive oil. Finish by garnishing with chopped mint, parsley, and a sprinkling of flaky sea salt to serve. The whipped feta cheese can be made in advance and stored in an airtight container up to 5 days.

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