Tomatoes of the Vilja variety and Estonian strawberries with herb-flavoured cream cheese and strawberry vinegar dressing

Serves 4

  • 2 large and ripe tomatoes of the variety Vilja
  • 100 g Estonian strawberries
  • 200 g Romaine lettuce (mini) or chicory
  • 100 g black bread with seeds

Cream cheese:

  • 200 g cream cheese
  • Chives
  • Thyme
  • Parsley

Strawberry dressing:

  • 20 ml strawberry balsamic vinegar
  • 50 ml olive oil
  • 1 tsp honey
  • 3–5 basil leaves
  • 40 g shallots
  • 1 tsp sea salt
  • Black pepper
Cut the tomatoes, divide them into 4 servings, and garnish with strawberries. Rub the cream cheese with a spoon until soft and whip it a little with a whisk; add the fresh chopped herbs. Add the washed and dried young leaves of lettuce to the tomatoes and strawberries. Bake thin slices of seed bread in the oven at 200 °C for 5 minutes. To make the dressing, combine all the ingredients of the dressing, adding the olive oil and minced shallot last. Serve on a plate with herb cream cheese pressed through a pastry bag.