Tomato Salad with Feta Cheese

Red Pepper Arisa and Feta Cheese
January 7, 2020
Raisins and Pistachios with Feta Cheese
January 8, 2020


4-5 ripe tomatoes

15 cherry tomatoes

7oz Pastures of Eden feta cheese

A handful of fresh oregano leaves

3 green onions


Freshly ground black pepper

Lemon due to one

A handful of thorny thosos

5 eggs

Olive oil


Heat an iron skillet until heated. Cut the tomatoes in half lengthwise. Stir with a little olive oil until the tomatoes soften. Do not mix the tomatoes so they do not crumble. Sprinkle sea salt and black pepper on the tomatoes. Gently lower the seared shell and place in a serving plate. Cut the cherry tomatoes in half and add. Cook the eggs in warm water until they harden. Remove the peel and separate the whites from the yolks. Chop the green onions thinly. Drizzle a little lemon on the tomatoes. Stir in the green onions and oregano leaves. Sprinkle the peeled olives on top. Scrape the egg yolks over the salad and sprinkle some more black pepper. Sprinkle the feta cheese on top, pour olive oil generously and serve.