Here in Canada, we have a short window of when we can enjoy local, sweet ripe tomatoes and the time is now. In abundance now are cherry tomatoes, sweet, inexpensive and even good in the off season (hothouse variety).

The star of the salad are the cherry tomatoes along with an easy whipped Feta to top the salad.

I also utilized an extra-virgin olive oil sent me from Lesvos, a light and fruity olive oil that will have a wide appeal. I was also sent the rusks (paximadi) and some delicious green and black olives from Lesvos.

My other garnishes are capers, more olive oil and some purslane that I plucked from my garden.

Cherry Tomato Salad With Whipped Feta

(serves 1 as a meal or 2 as a starter)

For Whipped Feta

3/4 cup strained Greek yogurt

3/4 cup crumbled Feta cheese

2 Tbsp. extra virgin olive oil

For the Salad

4 small rusks

approx. 20 cherry tomatoes, halved

1/4 cup thinly sliced red onion

sea salt

ground pepper

dried Greek oregano

extra-virgin olive oil

red wine vinegar

1/2 cup thinly sliced cucumber

Garnishes

2 tsp. capers

handful of olives

purslane

extra-virgin olive oil

1. For best results, add yogurt into a bowl and whip for about 5 minutes with a hand mixer. Add the crumbled Feta and and olive oil, mix until smooth. Adjust flavouring (more Feta or yogurt).
2. Run your rusks under a tap to soften and break up into chunks and place on your plate/platter.
3. Meanwhile, add your cherry tomato halves, red onion, salt, pepper and toss. Allow to sit 5 minutes. Add olive oil, red wine vinegar to taste.
4. Place cherry tomato mix on your rusks along with the juices. Top with cucumber slices.
5. Spoon dollops of creamy Feta, garnish with capers, olives, purslane and a drizzle of olive oil and serve.