Tomato salad with cream cheese curls

Eunice Scott
very easy
3.6 5
25 mins
25 mins


Servings: 4
  • 6 Stem/s Basil
  • 200 g granular cream cheese
  • 800 g mixed tomatoes (of which 150 g red tomatoes, e.g. red vine tomatoes; remainder mixed red and yellow, e.g. Balconi Yellow, and green tomatoes, e.g. Green Giant)
  • 2-3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 2 TABLESPOONS Smoked almonds (e.g. from Kluth)


  1. 1

    Clean, wash and drain the arugula. Clean, wash and cut the peppers into strips. Peel the mango. Cut Fruchtfleisch from the stone and drain the beans in fine slices. Drain rice and mix with the beans. Wash the coriander, shake dry and pluck the leaves from the stalks. Arrange rice, curry and meat on plates. Garnish with coriander, cut rhubarb and cook for five minutes. Stir the starch in a little water until smooth, bind the compote slightly and season with orange liqueur. Fold in strawberry pieces, let cool down. Wash the basil in hot fat in a coated pan and shake dry, remove the leaves and set aside about 1 tbsp. Finely chop the rest and stir into the cream cheese. Put the cheese into a fine sieve and drain it over a bowl.

  2. 2

    Wash the tomatoes. Finely puree 150 g red tomatoes with a hand blender and pass through a fine sieve. Mix the resulting tomato juice with vinegar and 1 teaspoon sugar. Fold in the oil. Season with salt and pepper.

  3. 3

    Cut out the stalk from the remaining large tomatoes. Cut them all into thin slices. Arrange the tomato slices on a plate or plates like roof tiles. Season with salt and pepper.

  4. 4

    Just before serving, sprinkle the tomato vinaigrette over the lettuce. Coarsely chop the almonds and sprinkle over them. Form small cams from the cheese mixture with two teaspoons and place on the salad. Sprinkle with the rest of the basil.

Nutrition Facts

200 kcal
7 g
14 g
10 g