Tomato and Feta Gratin with Balsamic Vinegar and Olive Oil
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g feta cheese
- 200 g tomato (s)
- 1 bunch spring onion (s)
- 1 clove garlic
- 0.5 ½ bunch parsley, smooth
- 1 mild pepper
- 3 tablespoon balsamic vinegar
- 6 tablespoon olive oil
- 1 pinch (s) sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brush a small baking dish with olive oil.
- Cut the feta cheese lengthways and crossways into slices (the slices must not be too thick) and place in the baking dish. Wash the tomatoes, cut in half lengthways, prick the skin side several times with a fork and place with the cut side down (!) On the feta. Salt and pepper the feta and tomatoes (be sparing with the salt if the feta is salty).
- Wash the spring onions and cut only the white or light green part into rings. Core, wash and finely chop the peppers. Peel and finely dice the garlic clove. Wash and chop the parsley. Mix everything and sprinkle over the tomatoes.
- Mix the remaining olive oil, balsamic vinegar and a pinch of sugar into a dressing and spread over the gratin. Bake in the preheated oven at 200-220 degrees for about 15 minutes.
- Excellent as a starter for 2 people.
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