Tomato Salad with Feta Mousse

Tip:  Read directions completely before preparing.

Ingredients:

6 ounces feta cheese, crumbled

3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water

1/2 cup heavy cream

1/8 teaspoon white pepper

2 lbs cherry tomatoes

1 cucumber, sliced in half, and seeds removed, and jubilee

1/4 cup extra-virgin olive oil

6 jumbo garlic stuffed olives, sliced in half  

1/4 cup thinly sliced red onion

1 tablespoon chopped fresh oregano

sea salt and coarsely ground black pepper

Directions:

In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. 

Stir in the softened gelatin and transfer to a blender. Puree the mixture until fairly smooth, than season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.

Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, cucumbers and lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano. Enjoy!

Tip:  The feta mousse can be made ahead and refrigerated for up to 2 days. Feta cheese is traditionally made from the milk of goats, although feta from the milk of cows and sheep is also available.