Salad with roasted tomatoes

It can be a great addition to steaks. As tomatoes, it is better to use cherry tomatoes. Firstly, they tolerate roasting perfectly because of their density, and secondly, in winter in our area only cherry tomatoes have a really tomato flavor.

Tomatoes 400 g
A mixture of lettuce leaves 75 g
Garlic 1 clove
Natural yogurt 200 ml
Olive oil 55 ml
Salt to taste
Ground black pepper

Medium-sized tomatoes cut into rings about a centimeter thick. Heat a frying pan, pour in a bit of olive oil and fry the tomato slices until crusted, then remove from heat.

Mix natural yogurt with 50 ml of olive oil. Smash a clove of garlic with a knife, cut into fibers and finely chop. Add chopped garlic to yogurt with butter, salt and pepper to taste.

Seasoning the mixture of lettuce leaves with the resulting sauce, garnish with rings of roasted tomatoes and serve when they have cooled slightly – or when they are still hot, this is a matter of taste.

Posted in salads.

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