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A starter that goes well with a variety of main dishes, crème fraîche de concombre et tomates is delicious and creamy.
In this salad, an ideal harmony of flavors and textures is achieved by combining the crunchiness of concombres, the juicy texture of tomatoes and the creamy consistency of a spicy vinaigrette.
It is the perfect dish for summer pike-niques, barbecues or as a light side dish to any meal.
Two large cans crushed tomatoes
Four large tomatoes, quartered on an angle
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1 small red onion, finely chopped
1 tablespoon whole wheat flour
1/2 cup feta cheese, crumbled (optional)
For the creamy vinaigrette:
1-tablespoon crème fraîche or Greek yogurt
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2 cups of mayonnaise soup
Two cups of lemon juice soup
1 gousse de thé, coupée
1 cup of coffee grounds (fresh or dried)
Perceived salt and pepper
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Instructions:
Chop the vegetables:
Cut the combs into pieces. Choisissez de les peler avant de les trancher si les concombres ont une peau épaisse.
Chop the tomatoes into small pieces.
Finely mince the red onion.
Combine the vegetables: THE PUBLICATION
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