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Tomato salad with sheep or goat cheese

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Ingredients for 2 servings:

  • 6 tomatoes, approx. 650 g
  • 2 pinch(s) cane sugar
  • 1 tsp salt
  • Pepper, ground pepper
  • 200 g sheep’s cheese or goat’s cheese
  • Basil, fresh or 1 tsp dried
  • 10 black olives (brine)
  • 8 tbsp wine, white, good dry
  • 2 tbsp olive oil
  • herbs, frozen

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free + egg-free + cow’s milk-free

Remove the tomato blossoms, slice them once crosswise, and arrange them on two deep plates. Sprinkle with pepper, salt, sugar, and basil. Cut the cheese and olives into small pieces and arrange them on top of the tomatoes. Mix 4 tablespoons of white wine and 1 tablespoon of olive oil and pour over each plate, then top with frozen herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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