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Ingredients

Serves:
show / hide ingredients
tomatoes 300 g
sun dried tomatoes or dried 50 g
rye-bread 80 g
olive oil
FOR THE GREEN OIL
garlic 1 clove
dill 15 g
pine nuts 20 g
olive oil 30 g
ground black pepper
salt

Nutritional information

cal
175,96
prot
4,82
fat
10,95
carbs
14,28
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Salad “Two tomatoes” with green oil

Salad “Two tomatoes” with green oil

Ingredients

  • 300 g tomatoes
  • 50 g sun dried tomatoes
    or dried
  • 80 g rye-bread
  • olive oil

  • FOR THE GREEN OIL

  • 1 clove garlic
  • 15 g dill
  • 20 g pine nuts
  • 30 g olive oil
  • ground black pepper
  • salt

If you have a strict lent and are fed up with traditional vegetable salads, do try this salad. The combination of two types of tomatoes, fresh and dried, toasted rye bread and fragrant garlic oil – this is an appetizer to be enjoyed by every food lover not only during the lent. The only thing that is left from the original salad served in some seaside café is its name. The new recipe was developed experimentally and has become the speciality in the author’s family. We hope your family will also enjoy it!


All author's recipes

Olsan Uvarova

Recipe author

A journalist by profession, a culinary specialist by vocation. She cooks quickly while children are sleeping. Olsan appreciates the spectacular presentation and sophisticated author's style in cooking. She describes how to disarm the most fastidious guest with an exquisite, but simple in cooking dish.

Steps

1
Done

Step 1

Prepare the ingredients. Wash the tomatoes and dill. Slice the bread thinly.
2
Done

Step 2

Preheat the oven to 200°C. Drizzle the bread slices with some olive oil and toast till slightly browned. Make the green oil: peel the garlic and finely chop the dill. In a bowl combine the garlic, dill, pine nuts and oil. Puree till homogeneous, season to taste and mix.
3
Done

Step 3

Dice the fresh tomatoes. Cut the dried tomatoes into not too big pieces.
4
Done

Step 4

Break the toasted bread into not too big pieces. In a bowl combine both types of the tomatoes, add some of the green oil and toasted bread. The remaining oil will make a nice pair to a steak, fish or some mozzarella appetizer. If you want, season the salad to taste.
5
Done

Step 5

Salad “Two tomatoes” is done. You may serve them in portions, on toasted bread or use special rings to pile them on two plates. Decorate with the croutons and coarse sea salt. Enjoy your meal!

Salad “Two tomatoes” with green oil

If you have a strict lent and are fed up with traditional vegetable salads, do try this salad. The combination of two types of tomatoes, fresh and dried, toasted rye bread and fragrant garlic oil – this is an appetizer to be enjoyed by every food lover not only during the lent. The only thing that is left from the original salad served in some seaside café is its name. The new recipe was developed experimentally and has become the speciality in the author’s family. We hope your family will also enjoy it!

  • Автор рецепта:
  • После приготовления вы получите 2
  • Время приготовления: 20 mins

Ингредиенты

  • 300 g tomatoes
  • 50 g sun dried tomatoes
  • 80 g rye-bread
  • olive oil
  • 1 clove garlic
  • 15 g dill
  • 20 g pine nuts
  • 30 g olive oil
  • ground black pepper
  • salt

Способ приготовления

  • Prepare the ingredients. Wash the tomatoes and dill. Slice the bread thinly.

  • Preheat the oven to 200°C. Drizzle the bread slices with some olive oil and toast till slightly browned. Make the green oil: peel the garlic and finely chop the dill. In a bowl combine the garlic, dill, pine nuts and oil. Puree till homogeneous, season to taste and mix.

  • Dice the fresh tomatoes. Cut the dried tomatoes into not too big pieces.

  • Break the toasted bread into not too big pieces. In a bowl combine both types of the tomatoes, add some of the green oil and toasted bread. The remaining oil will make a nice pair to a steak, fish or some mozzarella appetizer. If you want, season the salad to taste.

  • Salad “Two tomatoes” is done. You may serve them in portions, on toasted bread or use special rings to pile them on two plates. Decorate with the croutons and coarse sea salt. Enjoy your meal!

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