Salad with Sautéed Tomatoes

Description

It can be a great complement to a beef steak. Cherry tomatoes are the best choice for this dish. First, they hold up well to sautéing due to their firmness; second, in winter, only cherry tomatoes truly have that classic tomato flavor in our region.

Ingredients

• Tomatoes - 14.1 oz
• Mixed salad greens - 2.6 oz
• Garlic - 1 clove
• Natural Yogurt - 7 fl oz
• Olive Oil - 2 fl oz
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Slice medium-sized tomatoes into rings about one centimeter thick. Heat a skillet, add a little olive oil, and sauté the tomato slices until they develop a crust, then remove from heat.

Step 2

Combine natural yogurt with 50 ml of olive oil. Crush a garlic clove with a knife, separate it into fibers, and chop finely. Add the chopped garlic to the yogurt and oil mixture, and season with salt and pepper to taste.

Step 3

Dress the mixture of salad leaves with the resulting sauce, garnish with rings of sautéed tomatoes, and serve when they have slightly cooled — or still hot, depending on your preference.

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