Spring tomato salad

Ingredients for 2 servings:

• 4 large tomatoes
• 1 spring onion(s), large
• 1 handful of wild garlic
• ½ handful of lamb’s lettuce
• Dandelion, some leaves
• salt and pepper
• 2 tbsp vinegar (elderflower vinegar)
• 1 tbsp oil (rapeseed oil) or olive oil, virgin
• 200 g cream cheese (low fat), grainy
• 1 handful of basil
• some water
• Sugar

Instructions

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

Wash the tomatoes, remove the base, and cut into wedges. Clean and finely chop the spring onions. Wash and finely chop the basil leaves, and add them to the tomatoes. Wash, spin, and finely chop the spring herbs such as wild garlic and dandelion. Then add them to the tomatoes. Dilute the elderflower vinegar with water as needed and drizzle over the tomatoes. Add the oil and season with salt, pepper, and sugar. Finally, fold in the cream cheese. This salad makes a lovely side dish and also tastes great with buttered bread on hot days. I made this salad with my herb potato salad.