Heirloom Tomato and Feta Salad Tian
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
6
- Ingredients
- 3 ripe Heirloom tomato (mixed variety) rinsed; trimmed; and cut into wedges
- 2 Tbsps freshly squeezed lemon juice
- 3 tsps kosher salt (divided)
- 1 ⅔ cups Couscous
- 2 cups vegetable stock (may substitute water)
- 1 Tbsp fresh lemon zest
- ¼ cup good-quality olive oil (divided)
- ½ cup crumbled Feta
- ¼ cup fresh Basil
- ½ cup prepared Pesto (for drizzling)
- ⅜ cup prepared Balsamic glaze (for drizzling)
Preparation steps
1.
In a medium bowl, combine the tomato wedges, lemon juice and 2 teaspoons salt. Toss gently to incorporate. Set aside.
2.
Place the couscous in a large bowl. Bring the vegetable stock, lemon zest, 3 tablespoons olive oil, and remaining salt to a boil over medium-high heat. Pour over couscous; stir to incorporate. Cover with plastic wrap and set aside for 5 to 7 minutes.
3.
Using a 3 or 4-inch / 8 or 10 cm round biscuit cutter, shape the couscous into a round on a serving plate. Carefully arrange the tomato wedges on top of the couscous. Garnish with feta and basil. Drizzle with the remaining olive oil.
4.
Pipe pesto and balsamic glaze around the serving plate and serve.
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