Hello my lovelies!
My plate’s story.
The figs were freshly picked from my garden.
The salad’s beefsteak tomato and French beans came from a grower’s hedge stall around the corner, which I walked ten minutes to buy.
The rest of the ingredients were bought from a local firm who deliver to my door.
I’m definitely doing my bit to save the planet, eh.
Well, apart from the buying Greek feta cheese, but the rest was locally sourced.
Oops, who’s going to be the first to point out the bad grammar?!
This is yet another dish that is so simple that I feel a rather embarrassed about sharing a recipe and even daring to call it a recipe, but I’m doing it anyway if for no other reason than to explain what this plated mush is!!
Fig and Feta Salad
Figs, 2 of and grown by me, quartered and given a light drizzling with a little honey.
Salad of little gem shredded lettuce, beefsteak tomatoes, cut French beans.
finely sliced red onion and radish and tossed in some homemade red wine vinaigrette.
And here, after an insta foodie friend has come to my rescue with a quick tutorial on food photography.
I apparently needed a plain plate and a pop of bright red or green on top the feta to get it to “lift “ the plate. And I agree that it looked a bit more foodie immediately by switching to a white plate.
For my lifting I added a shredding of basil. I switched in baby plum tomatoes. Both of which were home grown by moi.
Yes, the dish itself is hardly foodie but I do think in summer especially, food is best kept simple to fit in with our busy schedules and our lighter appetites. One has to save room in the tum for ice cream eh!
I do love fruit in a salad. Quartered figs, chopped apple, strawberries. peaches or mango, halved grapes, slices of orange or banana, all of these do their own flavoursome lifting to a salad.
And most fruits complement a variety of cheeses, one just needs to work out the right pairings to suit our own individual palates.
Do you add fruit to a salad or cheese, and if so. which?
A la perchoine,