Salad with tomatoes, homemade milk-cheese and herb dressing
Cooking time5 minutes
Prep time2 hour
Servings4 portions
Ingredients
For the salad
- 3 slices stale bread
- 15 cherry tomatoes
- 1 onion
- 1 green pepper
- 6-7 olives
- 1 Tbsp capers
For the homemade milk-cheese
- 100 g sheep’s milk yoghurt
- 200 g strained yoghurt
- 150 g feta cheese
- 50 ml milk
- Salt
For the dressing
- 2 Tbsp spearmint
- 2 Tbsp basil
- ½ tsp oregano
- 2-3 Tbsp white vinegar
- 40 ml Altis Extra Virgin Olive Oil
Instructions
EXECUTION
- Mix together the ingredients for the milk-cheese and refrigerate for 2 hours.
- Process all the ingredients for the dressing in a blender for 1 minute.
- In a bowl, halve the cherry tomatoes, slice the pepper and the onion, and add half the dressing. Toss well and refrigerate.
- Toast the bread, cut into pieces and arrange on a platter. Drizzle with a few tablespoons of dressing, then add the salad and the milk-cheese.
- Top with the capers and olives, and serve with a little olive oil and basil leaves.
- You can also add hard-boiled eggs to the salad
