Freshly picked peaches, tomatoes and basil brought to another level with a bit of lemony whipped feta. This recipe makes a thinner, spoonable version as I add a bit of the brine from the feta. The trick is to use really good quality sheep's milk feta. So simple, but this is what a summer salad should be.
Lemon Whipped Feta
8 ounces sheep's milk feta
4 ounces full fat cream cheese
juice and zest of one small lemon (or half of a large lemon)
2-3 tablespoons feta brine
Combine all of the ingredients in a blender and blend until smooth, or you can use an immersion blender.
Dress a bed of arugula lightly with a touch of good quality olive oil and a pinch of salt.
Slice summer tomatoes and peaches, sprinkle with shredded basil leaves and top with a dollop of whipped feta.
This brand is simply the best!
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