Tomato and White Cheese Salad
Fresh pink tomatoes with creamy white cheese, aromatic herbs, and a tangy pomegranate molasses dressing - a quick and vibrant Turkish-style breakfast salad.
10Min
2Servings
245Cal
EasyLevel
VegetarianGluten freeKid friendlySpicy 1/5vegetariangluten_free
#tomato#cheese#breakfast#quick#healthy#vegetarian
Equipment
Knife
Cutting board
Plate
Ingredients
Ingredients
pink tomatoes (fresh, ripe)
2 piece
parsley (fresh)
1 bunch
white cheese (feta) (crumbled)
100 g
olive oil
30 ml
pomegranate molasses
15 ml
red pepper flakes
2 g
oregano
1 g
salt
2 g
Instructions
1
Prepare tomatoes
Wash and slice the pink tomatoes into thick rounds.
3 min
2
Chop herbs
Finely chop the fresh parsley.
2 min
3
Assemble salad
Arrange tomato slices on a plate, crumble feta cheese on top, drizzle with olive oil and pomegranate molasses, then sprinkle with parsley, red pepper flakes, oregano and salt.
5 min
Use ripe pink tomatoes for best flavor and natural sweetness
Original recipe
Storage
Fridge: 1 days
Reheat: Not required
Best served fresh. If stored, keep tomatoes and dressing separate until serving.
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