The store shelves are full of many varieties of tomatoes. I like the fleshy and sweet "raspberry" tomatoes, but I also buy other kinds. They look beautiful on the plate or in salads and sandwiches, and each variety tastes a bit different. Today I would like to share with you the recipe for tomato carpaccio. This glamourous and very yummy dish is made with simple ingredients: tomatoes, olives, and feta cheese, but you have to admit this salad is special.
The idea comes from the newspaper "Moje gotowanie" ("My cooking").

Ingredients:
3 different types of tomatoes
100g of feta cheese
2 tablespoons of olive oil
basil
salt and pepper
olive tapenade
50g of pitted black olives
1 clove of garlic
a couple of almonds
a piece of chili pepper
2 tablespoons of chopped parsley
2 tablespoons of olive oil
salt and pepper

Chop the olives, garlic and almonds very, very finely. Add the chopped parsley and olive oil, spice them up with salt and pepper and mix them in. Leave in the fridge for 20 minutes.
Wash the tomatoes and slice them thin. Arrange them on a plate. Put the olive tapenade onto the tomato slices and sprinkle with the olive oil. Cube the feta cheese and arrange it on the tomatoes. Spice them up with salt and pepper. Decorate with the basil leaves.

Enjoy your meal!

Try also:
Carpaccio with beetroots and goat cheese
I feel green – refreshing salad with feta cheese
Colourful light snack