GRILLED TOMATOES &
MARINATED FETA SALAD

Each part of this salad can be made and enjoyed on its own. But there’s something special when all three layers are combined. Grilled tomatoes usually play a supporting role during a meal, but we wanted to bring them to the forefront and celebrate the bounty of summer tomatoes. For the marinated feta, you can swap the Herby Harissa with our Fiery or Rosey Harissa, depending on the heat and flavor profile you prefer. You won’t need all of the feta for this recipe; store the leftover cheese in the fridge for up to two weeks.

Screen Shot 2024-07-02 at 11.43.11 AM.png

Screen Shot 2024-07-02 at 11.43.32 AM.png

Screen Shot 2024-07-02 at 11.43.21 AM.png

Screen Shot 2024-07-02 at 11.43.53 AM.png

Screen Shot 2024-07-02 at 11.44.12 AM.png

Screen Shot 2024-07-02 at 11.44.02 AM.png

Screen Shot 2024-07-02 at 11.44.23 AM.png

Screen Shot 2024-07-02 at 11.44.37 AM.png

Serves 4-6

Tomatoes:

6 medium tomatoes, halved lengthwise

1 teaspoon salt

3 tablespoons extra-virgin olive oil

¼ cup plus 1 tablespoon New York Shuk Preserved Lemon BBQ Sauce

2 cups cherry tomatoes, halved lengthwise

Marinated feta:

8 ounces feta cheese, cut into 1-inch-square cubes

⅓ cup extra-virgin olive oil

A few fresh oregano sprigs

2 tablespoons finely chopped fresh chives

2 garlic cloves, peeled

1 tablespoon New York Shuk Herby Harissa

3 orange or lemon zest strips (optional)

Herb salad:

Leaves from 1 bunch fresh flat-leaf parsley or 2 ounces arugula

½ cup roughly chopped fresh chives

15 fresh basil leaves, larger leaves torn into 2 or 3 pieces

½ cup Castelvetrano olives, halved and pitted

1 tablespoon extra-virgin olive oil

1 tablespoon New York Shuk Preserved Lemon BBQ Sauce

½ red onion, peeled and cut into very thin half-moons

To prepare the tomatoes:

Prepare a medium-high fire in a grill, or preheat a grill pan on the stovetop over medium-high heat. Season the halved tomatoes with the salt and brush with 2 tablespoons of the olive oil and ¼ cup of the Preserved Lemon BBQ Sauce. Place the tomatoes on the grill or grill pan and cook, turning once, until soft and nicely grill-marked, about 3 minutes per side. Transfer to a cutting board and let cool, then cut each tomato half into 4 uneven pieces.

In a medium bowl, stir together the cherry tomatoes, the remaining 1 tablespoon olive oil and the 1 tablespoon Preserved Lemon BBQ Sauce.
To prepare the marinated feta:

Place the feta in a glass jar or container. Drizzle with the olive oil and top with the oregano, chives, garlic, Herby Harissa and orange zest strips (if using).

To prepare the herb salad:

In another medium bowl, stir together the parsley, chives, basil, olives, olive oil and Preserved Lemon BBQ Sauce.

To assemble:

On a serving plate, layer the grilled tomatoes and the cherry tomatoes. Using your hands, crumble as much marinated feta as you like and sprinkle over the tomatoes. Top with the onion slices and then the herb salad.