Tomato, Rusk & Cream Cheese Salad

Juicy tomatoes soften crunchy rusks beside small spoonfuls of cream cheese.

Cooking time ≈ 15 min

Estimated nutrition · Per serving
≈ 320 kcal · Protein 7 g · Carbs 23 g · Fat 22 g

Ingredients

• 300–400 g ripe cherry tomatoes or small tomatoes
• 60–80 g salad rusks, broken into bite-sized pieces
• 120–150 g Philadelphia cream cheese
• 2–3 tbsp extra virgin olive oil, plus extra for finishing
• Sea salt, to taste
• Freshly ground black pepper, to taste
• A handful of fresh cilantro leaves

Method

1. Break rusks into bite-sized pieces and halve or quarter the tomatoes.
2. Toss tomatoes and rusks with olive oil, salt and pepper. Transfer to a plate.
3. Add small spoonfuls of cream cheese, scatter cilantro and finish with oil. Serve immediately.