"Tomato salad" flat bread topped with cheese and tomatoes from Mediterranean Vegetarian Feasts (page 220) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked feta, tomato, and pepper with olive oil and oregano (Bouyourdi); Toasted red lentil and bulgur patties (Mercimek köftesi); Red pepper spread with hazelnuts and pomegranate molasses; Syrian eggplant dip with tahini and yogurt (Moutabal)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Summer Buffet Lunch or Dinner" menu on P22. Can use crushed red pepper flakes for Maras pepper, pecorino or aged cheddar for graviera cheese, cherry tomatoes for beefsteak tomatoes, and black pepper for Greek oregano. See recipe notes for seasonal variations when making tomato pulp, and "Tomato bread buns" on P221 for recipe variation.

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