Yassou María Recipe
Kalamata Espolon Blanco, caper-feta brine, lemon olive oil, tomato
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Ingredients
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Liquids
Produce
Method
Preparation
- 1
Prepare the Ingredients
Start by rinsing the tomatoes under cold water. Pat them dry with a clean kitchen towel. Cut each tomato into quarters and set aside.
- 2
Mix the Liquids
In a mixing bowl, combine 2 cups of Kalamata Espolon Blanco, 3 tablespoons of lemon olive oil, and 1 tablespoon of caper-feta brine. Whisk together until well blended.
Assembly
- 3
Combine and Serve
In a large salad bowl, gently toss the quartered tomatoes with the liquid mixture until evenly coated. Allow the mixture to sit for 5 minutes to let the flavors meld before serving.
