Whipped Feta with Mint, Basil & Chive on Sourdough (with Blue Tomatoes, Cucumber, Honey & Nuts)

An easy, elegant lunch to celebrate tomato season.

I’m very fortunate to live near an abundance of green grocers, delis, and organic food shops. There’s something special about shopping in these smaller, local spots—particularly the fruit and veg shops. Over time, they gradually teach you what’s in season. You start to notice how the shelves shift: what's in abundance one week quietly fades the next, making room for new colors, textures, and flavours. On this particular afternoon, my local shop held a beautiful variety of tomatoes—every shade, size, and shape. Among them, I spotted something new: blue tomatoes. I couldn’t resist and thought I would give them a try.

Back home, I put together a lunch that felt both elegant and effortless. I love whipped feta, and it pairs beautifully with the brightness of tomatoes. I blended it with fresh mint, basil, and chives and spread it generously onto toasted sourdough. Then I topped it with sliced tomatoes and cucumber, finishing it off with a generous drizzle of honey and olive oil, and a sprinkle of pistachios and slightly toasted pine nuts.

The result? A plate that’s creamy, fresh, crunchy, and a little decadent. It’s a lovely reminder that good food doesn’t have to be complicated—it just needs thoughtful ingredients and a little creativity. Enjoy and please share your multi-colourd tomato creations!