HEIRLOOM TOMATO SALAD WITH FETA

MAKES 4 TO 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES

200 g feta cheese, drained and coarsely crumbled

900 g assorted heirloom tomatoes, quartered and sliced

1/4 cup pitted Kalamata olives, chopped

2 tbsp Basil Oil (recipe, this page)

1 tbsp aged balsamic vinegar fresh basil leaves fleur de sel and pepper

Preheat oven to 400°F. Spread crumbled feta cheese on parchment paper-lined baking sheet. Cook, stirring halfway through cooking time, until cheese is golden and crispy, 12 to 15 minutes. (Makeahead: Can be stored in airtight container at room temperature for up to 2 days.)

Place tomatoes on serving dish and top with olives and feta. Drizzle with Basil Oil and aged balsamic vinegar. Sprinkle with basil leaves, fleur de sel and pepper.

PER EACH OF 6 SERVINGS about 150 cal, 6 g pro,

10 g total fat (5 g sat. fat), 9 g carb (2 g dietary fibre, 4 g sugar), 30 mg chol, 500 mg sodium, 1.1 mg iron.

Basil Oil In saucepan of boiling salted water, blanch 1/2 cup packed fresh basil leaves and 1/4 cup packed baby spinach for 30 seconds. Using skimmer, remove basil and spinach from pan and plunge into bowl of ice water. Drain leaves, pressing to remove as much water as possible. In blender, purée basil and spinach with 1/4 cup canola oil. Using fine sieve placed over bowl, strain oil. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week. Allow to return to room temperature before using.) Makes about 1/2 cup.