Serves a Crowd

Greek tomato salad with a twist.

July  7, 2019
Photo by elena antoniou
  • Prep time 30 minutes
  • Serves 6
  • 2 Punnettes cherry tomatoes. About 1/2 a kilo
  • 60 Grams soft goat cheese
  • 2 tablespoons Greek yogurt
  • 3 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
  • 60 Grams soft goat cheese
  • 3 tablespoons Greek yogurt
  • optional Croutons. I use carob croutons.
In This Recipe
  1. Slice the tomatoes in half lengthwise. Cut the cucumbers in four diagonally and then slice again each piece into for length wise.
  2. Add to the salad the capers, olives and the thinly sliced spring onion.
  3. To make the dressing, put 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 salad, croutons and the rest of the basil leaves. It’s then mixed at the dinner table so the cheese will go all over.

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