Green Salad with Roasted Tomatoes
Salads • Abkhazian
Description
Green salad with roasted tomatoes
Ingredients
- Mixed salad greens 5 oz
- Cherry Tomato Confit 8 pieces
- Sour Cream 5 oz
- Spanish onions 1 head
- Champagne Vinegar 1 tablespoon
- Sugar 1 tablespoon
- Sumac 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut off the stems from the tomatoes where they attach to the calyx, season with salt and pepper, and place them in an oven preheated to 210°F for half an hour.
Step 2
In a bowl, mix vinegar with sugar and sumac, and marinate coarsely chopped sweet onion in this mixture.
Step 3
Cut the cooked tomatoes in half and gently mix them with sour cream and pickled onions.
Step 4
Arrange the tomatoes on top of the mixed salad leaves and serve.
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