Filter
Reset
Sort ByRelevance
Joni Zalot
Mega greek tomato salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the crown and stalk of the tomatoes.
-
Cut a small piece of the bottom and top so that they will stay in good shape.
-
Cut the tomatoes in half with a serrated knife and put them upside down on a large flat dish.
-
Grate the lemon and the skin may have been fine.
-
Finely chop the garlic.
-
Mix the lemon zest and garlic with the oil, add a few tablespoons of lemon juice.
-
Cut the feta into small cubes and the olives into thin rings.
-
Ris all the leaves of the oregano.
-
Peel the onion and cut into very thin slices, separate the rings.
-
Sprinkle the tomatoes with a little salt.
-
Drizzle with the onion rings, olive rings, feta and then with the lemon garlic oil.
-
Garnish with the oregano.
Blogs that might be interesting
-
20 minLunchvine tomato, Red onion, artichoke hearts, feta, fresh oregano, olive oil,tomato salad with artichoke and feta
-
25 minSide dishsprouts, unroasted walnuts, pears, soft goat's cheese 55,steamed sprouts with pear
-
20 minSide dishsprouts ready to cook, Sesame seed, unsalted butter, leg ham strips,Brussels sprouts with ham
-
25 minSide dishfennel bulb, olive oil, pancetta, breakfast bacon, garlic, pine nuts,roasted fennel with pancetta and pine nuts
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it