Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, blistered tomato, feta and basil & morogo pesto salad. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor! I love the combination of tomato basil and feta. I used cherry tomatoes that I cut in half lenghtwise and replaced the green onions with red. Pasta salad with raw tomatoes and basil is a common summertime dish.
Blistered tomato, feta and basil & morogo pesto salad is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Blistered tomato, feta and basil & morogo pesto salad is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook blistered tomato, feta and basil & morogo pesto salad using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Blistered tomato, feta and basil & morogo pesto salad:
- Make ready 100 g feta
- Make ready TT salt and pepper
- Make ready Blistered tomatoes
- Prepare 500 g tomatoes, cherry
- Prepare 30 ml vinegar, balsamic
- Take 30 ml oil, olive
- Take Pesto
- Prepare 80 g basil, fresh
- Prepare 60 ml nuts (I used a mixture of almond and cashews)
- Make ready 30-45 ml oil, olive
- Take 15-30 ml lemon juice
- Get TT salt and pepper
- Take 40 g morogo (foxglove)
Top with fresh basil and serve immediately. But news flash—we think bruschetta is betta with feta. Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. All Reviews for Blistered Eggplant with Tomatoes, Olives, and Feta.
Steps to make Blistered tomato, feta and basil & morogo pesto salad:
- Blistered tomatoes: place in roasting pan. Roast in 200°C oven with balsamic vinegar and olive oil just until the skin starts to break. It should not go soggy. Let cool completely.
- Pesto: Blend all pesto ingredients together (blend to the consistency you prefer- chunky or smooth). Taste and adjust seasoning
- In serving dish place the tomatoes. Crumble feta over. Drizzle pesto for some colour. Season with salt and pepper
Arrange eggplant and tomatoes on a platter, seasoning each layer with salt and pepper and drizzling with oil before adding next. All Reviews for Blistered Eggplant with Tomatoes, Olives, and Feta. Learn how to prepare this easy Baked Tomato, Basil, and Feta Frittata recipe like a pro. This hearty, fragrant, and flavorful frittata is a great way to use fresh basil and ripe tomatoes from the garden. This delicious tomato and feta pasta recipe is coated in a simple sauce made from tomatoes, feta, and basil.
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