I am hosting Weekend Herb Blogging this week and would be delighted if you’d join me Posts should include the phrase Weekend Herb Blogging, a link to this blog and to the WHB rules. You can post anytime during the week but remember to send your email by the cut-off time.
Send your entries to palachinkablog [at] gmail [dot] com with WHB in the subject and the following details: your name, blog name, post url and a photo (250 px width).
For my entry, I decided to share this nice salad with greenish tomatoes. They are only in season for a short period of time and I kind of see them as a little treasure whenever I have them home
Autumn Tomato Salad
500 g greenish tomatoes (smaller in size)
1 bundle of fresh parsley leaves
1 tsp capers
about 100 g bread, without the crust, diced
a pinch of powdered garlic
Put eggs in a pot with cold water and cook. From the moment water boils, cook for 8 minutes. Transfer the eggs into a bowls with cold water and let cool completely. When they’re cooled, remove the shell and slice.
Puree parsley with capers and about 5 tablespoons of olive oil (or more if needed). Generously pour olive oil over bread dices, sprinkle with some garlic powder, and fry a bit.
Slice the tomatoes, and line them on plates with egg slices. Toss bread over and some capers, season with parsley sauce and salt.
Recipe adapted from Sale & Pepe, Serbian issue for July/August 2008.