Autumn Tomato Salad

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Autumn Tomato Salad

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)
4 eggs
1 bundle of fresh parsley leaves
1 tsp capers
about 100 g bread, without the crust, diced
olive oil
a pinch of powdered garlic
sea salt

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.

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8 Comments

  1. Just came across your blog from Foodbuzz. Love it! Your baked goods are UNBELIEVABLE! Awesome photos too.Thanks for posting. I've linked to your site from mine.Carliwww.velveetaaintfood.blogspot.com

  2. Hello this is Pierre from France !thanks for the sharing !!If you like French creative cuisine from an amateur come and visit my blog you are most welcome and you can even leave a message I'll reply to you !!! cheers and à bientôt Pierre

  3. Sale and Pepe is my favorite cooking magazine here! nice recipe and picture

  4. I've never really eaten green tomatoes. Last Autumn when my tomatoes didn't ripen I used them in a green chutney! Looks lovely

  5. this is such a pretty photo. really brings out all the colours and flavours of the ingredients.

  6. Ovaj paradajz nisam godinama vidjela. :)Jako mi se sviđa kombinacija s tvrdo kuhanim jajem i to je nešto što svakako treba isprobati. :)

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