Baked Feta Cheese with Tomato Salad

Cut the feta cheese into slices about 1 centimeter thick and remove the rind. Peel the garlic and chop it very finely. Rinse and dry the kitchen herbs, pluck off the leaves or needles and weigh them finely. Score the tops of the tomatoes crosswise, put them in boiling water for about 30 seconds, rinse them with cold water and peel them. Remove the stem end and cut the tomatoes into slices. Peel the onions and cut them into thin rings.

Beat the eggs and mix them with three quarters of the herbs, garlic and pepper. Roll the cheese slices in flour and pass them through the egg-kitchen herb mixture from both sides. Heat 5 to 6 tablespoons of olive oil in a frying pan and fry the cheese until golden brown.

Place tomatoes and onions in a large enough bowl and dress a lettuce salad with a dressing of white wine vinegar, salt, olive oil and pepper.

Arrange the cheese slices with the tomato salad on plates and garnish with the remaining herbs.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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