Salad with fried tomatoes
4 servings
10 minutes
Can be a great addition to a beefsteak. It is better to use cherry tomatoes as tomatoes. Firstly, they tolerate frying well due to their density, and secondly, in our area in winter only cherry tomatoes have a real tomato taste.
1
Slice medium-sized tomatoes into rings about one centimeter thick. Heat a pan, add a little olive oil, and fry the tomato slices until a crust forms, then remove from heat.
- Tomatoes: 400 g
- Olive oil: 55 ml
2
Mix natural yogurt with 50 ml of olive oil. Crush a clove of garlic with a knife, separate into strands, and chop finely. Add the chopped garlic to the yogurt with oil, and season with salt and pepper to taste.
- Plain (natural) yoghurt: 200 ml
- Olive oil: 55 ml
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
3
Dress the mixture of salad leaves with the resulting sauce, garnish with rings of fried tomatoes, and serve when they cool slightly — or still hot, it's a matter of taste.
- Mixed salad leaves: 75 g
- Tomatoes: 400 g
