Surprise tomatoes on herb salad

Bo Carpenter
very easy
4 4
40 mins
40 mins


Servings: 4
  • 4 Organic lemons
  • 1 (700 ml) bottle + 4 tablespoons of good olive oil
  • 400 g small vine tomatoes (about 35 g each)
  • 6 Stem(s) Thyme
  • 1 Pot of basil
  • 1 collar Parsley
  • 100 g Feta cheese
  • 100 g Schmand
  • 7-10 Tbsp Salt
  • 7-10 Tbsp freshly ground pepper
  • 60 g Baguette-Brot
  • 4 TABLESPOONS light balsamic vinegar
  • 7-10 Tbsp Disposable piping bag


  1. 1

    Wash the lemons hot, grate them dry, peel the peel thinly with a peeler. Use the remaining lemons for other purposes. Heat 1 bottle of olive oil with lemon peel slightly and let it stand for about 10 minutes.

  2. 2

    Close the pot tightly and let it stand for about 1 week. Pour oil through a sieve, fill into a bottle and store in a cool and dark place.

  3. 3

    Wash the tomatoes, carve slightly crosswise on the flower side and blanch in plenty of boiling water for about 15 seconds. Remove and rinse in very cold water. Peel the tomato skin, leaving the stalk attachments to stand.

  4. 4

    Cut off a small lid on the flower side, carefully seed the tomatoes. Finely dice the tomato lid.

  5. 5

    Wash herbs, shake dry, pluck leaves from the stems. Chop the thyme coarsely. Mash feta with a fork, mix with sour cream, season with salt, pepper and thyme. Stir in diced tomatoes.

  6. 6

    Put the filling into a piping bag and squirt into the tomatoes.

  7. 7

    Cut bread into fine slices. Heat 4 tablespoons of oil in a frying pan and fry the slices of bread for about 2 minutes while turning. Arrange basil, parsley, tomatoes and bread on plates.

  8. 8

    Sprinkle each with 1 tablespoon of lemon oil and vinegar and sprinkle with salt and pepper. Use the rest of the lemon oil for other purposes.

Nutrition Facts

360 kcal
11 g
31 g
7 g