Tomatoes are tastier than fresh ones: I found a successful salad recipe, which I now cook every weekend (share)

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Not so long ago I found a very cool salad recipe, where tomatoes are "in the lead". Interestingly, this salad is equally tasty both warm and cold. For the last three weeks I have been preparing it every weekend and so far nobody is tired of the salad. I'm telling ...
Photo by the author of the channel
Photo by the author of the channel

At the moment I am visiting my parents with my family in the village, so my tomatoes are fresh and very tasty, just from the garden. I use two kinds: yellow and red. I choose tomatoes all the same size and cut them into two parts, cutting out the stalk.

Photo by the author channel
Photo by the author channel

Put the chopped tomatoes into a baking dish, cut up. I add to them a thinly chopped clove of garlic, salt, Italian herbs and some vegetable oil on top. I send it to a preheated oven to 200 degrees for 20 minutes.

Photo by the author channel

This is the salad again. then the ingredients can be very different, here you can experiment endlessly. I add the following ingredients:

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red onion cut into thin half rings and "Adyghe cheese", which I knead with a fork. It can be replaced with "Sirtaki" or "Fitaxa" cheese, it will also be very, very tasty! And the last ingredient, in my opinion, is in it and the whole "trick" of this salad is homemade crackers. Croutons should be served separately from the salad, so that everyone can regulate their quantity and themselves on the plate, and they should be put in the salad directly under the salad itself. Then the croutons will not have time to "get wet" but will only slightly absorb the juice from the tomatoes.

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I will not describe the exact amount of ingredients, because I believe that in this salad, everyone will determine for balance myself, I like it when there are a lot of tomatoes and crackers, and only a slight hint of the presence of onions aroma.

I hope you liked this idea of ​​making a salad, and I was able to inspire you to new culinary achievements. Good luck!

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