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Prep time
30 minutes
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Serves
6
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Ingredients
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2
Punnettes cherry tomatoes. About 1/2 a kilo
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60
Grams soft goat cheese
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2 tablespoons
Greek yogurt
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3
Cucumbers approximately 14 centimeter long
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30
Grams pitted and sliced kalamata olives
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2
Spring onions
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30
Grams capers in vinegar. (Drained)
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4 tablespoons
Olive oil
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1 tablespoon
Wine vinegar
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1 tablespoon
Lemon juice
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10
Large leaves fresh basil
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1/2 teaspoon
Sea salt
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optional
Croutons. I use carob croutons.
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2 tablespoons
Home made pesto or very good quality ready made.
Directions
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Slice the tomatoes in half lengthwise.
Cut the cucumbers in four diagonally and then slice again each piece into four length wise.
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Add to the salad the capers, olives and the thinly sliced spring onion.
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To make the salad dressing, pour in a blender the olive oil, vinegar, lemon juice, half of the basil leaves, garlic, salt an blend.
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Mix well together the cheese and yogurt.
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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.
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It’s better to mix again at the dinner table, so that the cheese is blended.
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