Salad with fried tomatoes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make a delicious salad with fried tomatoes? Very simple! To begin, prepare the necessary ingredients according to the list. You can use regular or cherry tomatoes. I have cherry tomatoes - with them the salad turns out more beautiful. You can supplement or replace the vegetable part to your taste. You can use any vegetable oil for frying. I have olive.

2. STEP 2

   

   You can take a mixture of lettuce leaves from the store or make it yourself from the greens that you have. I use the Mesklam salad mixture (young leaves of arugula, field lettuce, spinach, Lollo Bionda and Lollo Rosso). A very tasty combination.

3. STEP 3

   

   Cut cherry tomatoes into halves. If you have a regular tomato, then cut it into slices. Lightly sprinkle the cut area with sugar. You need dense tomatoes. Soft fruits do not hold their shape well; during cutting and cooking, they will spread into a shapeless mass and spoil the appearance of the dish.

4. STEP 4

   

   Heat vegetable oil in a frying pan over high heat. Place the tomatoes cut side down and fry until golden brown.

5. STEP 5

   

   Now prepare the necessary ingredients for the dressing. Yoghur is suitable for any fat content. It must be natural, without additives. Greek yogurt is also suitable. You can replace the grainy mustard with regular mustard or omit it altogether. You can use any vegetable oil. I have olive.

6. STEP 6

   

   In a bowl, mix yogurt, olive oil, mustard, pressed garlic clove, ground black pepper and salt. Beat everything with a fork until smooth.

7. STEP 7

   

   Place the washed lettuce mixture on a plate.

8. STEP 8

   

   Drizzle the salad leaves with the previously prepared dressing.

9. STEP 9

   

   Spread the still warm roasted tomatoes on top. Lightly salt the salad and serve immediately. Bon appetit!

Comments on the recipe

Natalia M

05.12.2023

4.8

I have long wanted to make a salad with fried tomatoes, I was wondering what it would taste like. I didn’t have lettuce leaves, so I collected what I had in the garden: parsley, celery, sorrel, carrot tops and two types of basil. Carrot tops are usually added to soup; they are quite tough, but the youngest leaves are soft and very fragrant. The remaining leaves are also young. The dressing was made with sour cream to reduce the calorie content of the salad. I added mustard oil, it has a pleasant tart smell. I didn’t have cherry tomatoes, I took regular ones. I chose small fruits, dense and sweet. The salad turned out super flavorful! And very tasty! I liked the combination of roasted tomatoes and a variety of greens. And the dressing is both tender and spicy at the same time. I recommend this recipe to those who are tired of the usual salad with tomatoes. This is a great replacement!