Excellent, rich appetizer, bright beautiful colors. Perfect for summer when tomatoes are ripe and tasty.
If you don’t like Feta cheese, use Mozzarella and olives instead. I wouldn’t say this antipasto is light, but it definitely is healthy and yummy.
What we need:
- 2 or 3 big tomatoes
- 4 ounce your favorite feta cheese
- 1 clove garlic
- black pepper
- 2 or 3 tablespoons red vinegar
- 8 teaspoons olive oil
- different herbs ( dill, basil, parsley, coriander)
Cooking Instructions:
Cut feta cheese in small cubes.
Mix olive oil, vinegar, pepper in a bowl. Add garlic and well chopped herbs (add 1 tablespoons of each kind)
Wash tomatoes and cut them widthwise. Arrange them on the plate and spread feta on the top.
Pour olive oil mix on the top evenly. Lets stand for 20-30 minutes. Serve.
