Cherry Tomato Salad with Tarragon in Greek Style
2 servings
10 minutes
Cherry tomato salad with tarragon in Greek style is a light, refreshing dish that harmoniously combines Mediterranean flavors. The gentle acidity of lemon, the bitterness of Kalamata olives, and the freshness of tarragon create a rich palette of aromas. This salad is perfect as an appetizer or a light side dish for fish and meat dishes. Italian cuisine is famous for its simplicity and use of fresh ingredients, and this salad is a bright example of that. Oregano and mint add notes of Mediterranean tradition, turning ordinary vegetables into a true culinary masterpiece. It pairs excellently with a glass of white wine or crispy bread. An ideal choice for a summer outdoor dinner.
1
Cut the cherry tomatoes in half.
- Cherry tomatoes: 150 g
2
Squeeze the juice from half a lemon.
- Lemon: 0.5 piece
3
Peel the cucumber with a potato peeler, cut it in half lengthwise, and then into half-moons.
- Cucumbers: 1 piece
4
Crush the olives with the side of a knife and remove the pit. Cut the olives in half.
- Kalamata olives: 12 pieces
5
Tear the tarragon leaves from the stems.
- Tarragon: 6 stems
6
Mix tomatoes, cucumbers, olives, tarragon in a salad bowl and dress with a mixture of olive oil and 1 tablespoon of lemon juice.
- Cherry tomatoes: 150 g
- Cucumbers: 1 piece
- Kalamata olives: 12 pieces
- Tarragon: 6 stems
- Olive oil: 2 tablespoons
- Lemon: 0.5 piece
7
Mix well and sprinkle with dried oregano and/or dried mint on top.
- Dried oregano: 1 teaspoon
- Dried mint: 1 teaspoon
- Salt: to taste
