TOMATO SALAD WITH CHEESE

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Hojiblanca García de la Cruz Organic Extra Virgin Olive Oil recommended

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INGREDIENTS
  • 4 ripe tomatoes cut into slices.
  • ¼ onion cut into very thin rings.
  • 15g of arugula leaves.
  • 200g of elemental cheese.
  • 1 pomegranate
  • 1 egg
  • 3 tablespoons of flour.
  • 2 tablespoons of García de la Cruz Organic Extra Virgin Olive Oil

     For the dressing:

  • 3 tablespoons García de la Cruz Organic Extra Virgin Olive Oil
  • The juice of half a lemon
  • 2 teaspoons oregano
  • ½ teaspoon of sugar
  • 1/3 teaspoon of pepper

 

DIRECTIONS
  1. To prepare the dressing, mix the García de la Cruz Organic Extra Virgin Olive Oil together with the juice, oregano, sugar and pepper in a small bowl. Set it aside.
  2. Put the tomato, onion, arugula, and pomegranate grains into a salad bowl. 
  3. Dice the cheese. Beat the egg in a small bowl and put the flour in a plate. Dip the cheese in the egg, shake it gently, and dip it in flour.
  4.  Heat the García de la Cruz Organic Extra Virgin Olive Oil in a frying pan, add the cheese and fry it over medium heat, turning it until golden brown on all sides.
  5. Spread the battered cheese over the salad. Mix the dressing again and pour it over the salad.
  6. Serve warm
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