Tomato and feta gratin with balsamic vinegar and olive oil

Ingredients for 2 servings:

• 200 g feta cheese
• 200 g tomatoes
• 1 bunch of spring onions
• 1 garlic clove(s)
• ½ bunch parsley, flat
• 1 pepper, mild
• 3 tbsp balsamic vinegar
• 6 tbsp olive oil
• 1 pinch(s) of sugar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Simple, light and tasty.

Brush a small baking dish with olive oil. Slice the feta cheese lengthwise and crosswise (the slices shouldn’t be too thick) and place them in the baking dish. Wash the tomatoes, halve them lengthwise, pierce the skin side several times with a fork, and place them cut-side down(!) on the feta. Season the feta and tomatoes with salt and pepper (be very sparing with the salt if the feta is salty). Wash the spring onions and slice only the white or light green parts into rings. Deseed the bell peppers, wash them, and finely chop them. Peel and finely dice the garlic clove. Wash and chop the parsley. Mix everything together and sprinkle over the tomatoes. Mix the remaining olive oil, balsamic vinegar, and a pinch of sugar to make a dressing and drizzle it over the gratin. Bake in a preheated oven at 200-220°C (fan/convection oven) for about 15 minutes. Excellent as a starter for 2 people.