(raw vegetarian, raw vegan modifiable*)
My husband is Greek and takes his cheese very seriously. Manouri cheese is a traditional semi-soft Greek cheese of which he found a raw version one day while visiting the Greek community in Tarpon Springs, FL. If you are a raw vegan, this salad is just as delicious without the cheese.
2 lbs heirloom tomatoes, in assorted colors and sizes
8 oz. raw manouri cheese*
1 small leek (makes about 1/8 cup finely chopped)
bunch arugula leaves
1/8 c loosely packed fresh chopped dill
1/8 c loosely packed fresh chopped tarragon
¼ c snipped fresh chives
2 fat garlic cloves, smashed
1 Meyer lemon, juiced
1/8 c flax seed oil
sea salt
black pepper
*Omit cheese for vegan modification.
Cut heirlooms into large assorted sizes and shapes, such as some sliced, some quartered. Put smaller quartered pieces into a large bowl. Add one of the smashed garlic cloves, and sprinkle with salt and pepper. Set aside.
Arrange the larger tomato slices on a large serving dish and lightly sprinkle with salt and pepper.
Meanwhile, in a small bowl, let the second garlic clove soak in the lemon juice. Finely chop the leeks and place in a small dish. Sprinkle with sea salt and pepper and allow this to rest. You want all of the ingredients prepared so far to rest for at least 15 minutes, with occasional gentle tossing, so that the salt will release some of the tomato and leek juices, and the garlic can lightly infuse the lemon juice.
Remove the garlic clove from the tomato bowl. Slice the manouri into large pieces and add to the tomatoes, along with the fresh chopped herbs except for the arugula.
Add the leeks to lemon juice, whisk in the flax seed oil, and add salt and pepper to taste. Remove the garlic clove and pour over the tomatoes, herbs, and cheese. Gently toss and pour the entire bowl over the sliced tomatoes on the serving plate. Top with a big bunch of arugula leaves and serve.
<3, JMK
