Serves a Crowd

Greek tomato salad with a twist.

July  7, 2019
0 Ratings
Photo by elena antoniou
  • Prep time 30 minutes
  • Serves 6
What You'll Need
  • 2 Punnettes cherry tomatoes. About 1/2 a kilo
  • 60 Grams soft goat cheese
  • 2 tablespoons Greek yogurt
  • 3 Cucumbers approximately 14 centimeter long
  • 30 Grams pitted and sliced kalamata olives
  • 2 Spring onions
  • 30 Grams capers in vinegar. (Drained)
  • 4 tablespoons Olive oil
  • 1 tablespoon Wine vinegar
  • 1 tablespoon Lemon juice
  • 10 Large leaves fresh basil
  • 1/2 teaspoon Sea salt
  • optional Croutons. I use carob croutons.
  • 2 tablespoons Home made pesto or very good quality ready made.
  1. Slice the tomatoes in half lengthwise. Cut the cucumbers in four diagonally and then slice again each piece into four length wise.
  2. Add to the salad the capers, olives and the thinly sliced spring onion.
  3. To make the salad dressing, pour in a blender the olive oil, vinegar, lemon juice, half of the basil leaves, garlic, salt an blend.
  4. Mix well together the cheese and yogurt.
  5. To assemble, pour the dressing over the salad in mixing bowl. Put the cheese mixture in the bottom (like a flat ball) of the serving bowl, add on top the pesto sauce (don’t mix) then the salad. Add on top the croutons and the rest of the basil leaves.
  6. It’s better to mix again at the dinner table, so that the cheese is blended.

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