heirloom tomato and nectarine salad with whipped feta

This is not your average heirloom tomato salad! While you typically see tomatoes coupled with mozzarella and basil, this recipe calls for sweet, fleshy nectarines and salty feta cheese - a surprisingly delicious combination of tastes and textures. The additions of fresh parsley and marcona almonds also add additional texture and crunch. This dish could be an excellent summer lunch or served ahead of a bigger dinner spread.

  • High-quality feta cheese (1/2 pound, crumbled)

  • Milk (1/3 cup)

  • Lemon juice (1 teaspoon)

  • Olive oil (2 tablespoons total)

  • Heirloom tomatoes (2 large, sliced into large chunks)

  • Yellow nectarine (1 large, sliced into large chunks)

  • Fresh parsley (1/4 cup, roughly chopped)

  • Marcona almonds (1/4 cup, roughly chopped)


  1. To make the whipped feta, add the crumbled feta cheese, milk, and lemon juice to a food processor. Pulse until the cheese is finely crumbled. 

  2. Turn on the food processor and stream in 1 tablespoon of olive oil; the mixture should start to come together into a more creamy blend. Add 1 to 2 tablespoons of water until it is very smooth. Transfer to a small bowl and reserve for serving.

  3. Slice the heirloom tomatoes, nectarine, parsley and almonds as directed.

  4. To serve, spread 2 to 3 tablespoons of the whipped feta on the base of a platter. Arrange the tomatoes and nectarines on top, then drizzle with additional whipped feta and an extra tablespoon of olive oil.

  5. Garnish with parsley, almonds, and additional sea salt for taste.