24 cherry tomatoes, halved (480 g)
400 g of cream cheese, cut into slices
For the glaze
1/4 cup finely chopped parsley
1/3 cup olive oil (80 ml)
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
24 cherry tomatoes, halved (480 g)
400 g of cream cheese, cut into slices
For the glaze
1/4 cup finely chopped parsley
1/3 cup olive oil (80 ml)
1 tablespoon freshly squeezed lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
In a salad bowl, alternate layers of tomatoes and cream cheese
Prepare the glaze: in a small bowl, mix all ingredients with a hand mixer (chicote)
Drizzle the salad with the glaze and serve immediately
468 calories per serving
