Tomato, Cheese, Garlic, and Egg Salad

Cooking method

1. Step 1:

   

   How do you make a tomato, cheese, and garlic salad that's delicious, satisfying, and a bit different? First, gather your ingredients. Use any tomatoes you like, it won't affect the flavor; I used cherry tomatoes because they look prettier in a salad. For the cheese, use any soft cheese, mine is plain cream cheese with no additives, but processed cheese, goat cheese, feta, and so on all work.

2. Step 2:

   

   Toast the sesame seeds in a dry skillet until lightly golden.

3. Step 3:

   

   Wash the cherry tomatoes and cut them in half. If you're using regular tomatoes, cut them into wedges.

4. Step 4:

   

   Wash and dry the salad greens. I used a ready-made Tuscan blend (arugula, radicchio, romaine, frisee), but any salad mix works, or just plain lettuce or napa cabbage. I also added a couple of chopped sprigs of curly parsley and dill. Feel free to add whatever herbs you like, such as basil, ramps, or green onion.

5. Step 5:

   

   Boil the egg soft (2 to 3 minutes) or medium (5 to 6 minutes), then cool, peel, and slice into rounds. You can also hard-boil it, but a soft, runny yolk tastes better here. You can leave the egg out entirely if you prefer.

6. Step 6:

   

   Now make the dressing. Feel free to swap or add to these ingredients to taste, for example, a teaspoon of wine, balsamic, or apple cider vinegar, or some honey. You can use another vegetable oil in place of the olive oil.

7. Step 7:

   

   In a bowl, whisk together the olive oil, lemon juice, pressed garlic, salt, and pepper until smooth.

8. Step 8:

   

   Arrange the greens, tomato halves, and egg rounds on a plate. Top with small quenelles of the cream cheese or whatever soft cheese you're using.

9. Step 9:

   

   Drizzle the dressing over the salad and sprinkle with the toasted sesame seeds. Serve immediately. Enjoy!