Tomato dream

Ingredients for 2 servings:

• 6 small tomatoes, vine-romaine
• 3 tomatoes, dried without oil
• ¼ onion(s) , or 1 shallot
• 1 tbsp balsamic vinegar, white
• 1 tbsp olive oil, good
• ¼ tsp salt
• ¼ tsp pepper
• 2 slice(s) of bread, semi-white/light bread or toast
• 1 tbsp butter
• 1 handful of basil, the leaves
• 1 garlic clove(s)
• 75 ml natural yogurt
• 100 g sheep’s cheese
• ½ tbsp lemon juice
• 2 small tomatoes (date tomatoes)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes, quarter them, and cut into small cubes. Dice the sun-dried tomatoes into small cubes. Finely chop the onion. Mix with the diced tomatoes (fresh and dried), the vinegar, and the oil, and season with salt and pepper. Remove the crust from the bread and cut into small cubes. Fry in a hot pan with melted butter until golden brown. Remove and drain on kitchen paper. Wash the basil and pat dry. Peel the garlic, roughly chop it, and puree it in a blender with the basil, yogurt, and feta. Season with salt (a little, the feta cheese is already salty), pepper, and lemon juice. Divide the tomato salad among glasses, top with the croutons, and finish with the basil cream. If desired, garnish each with a halved persimmon tomato and 2-3 more croutons. Serve just before serving, otherwise the croutons will become very soft.