Margaret's mediterranean style latke lunch

First, coarsely chop tomatoes (preferably grape or cherry), fresh basil, good greek olives and mix this with crumbled feta cheese. I let this marinate in good quality basalmic vinegar and the merest dab of olive oil. make latkes.

While the tomatoes are marinating, make latkes. I didn't follow a recipe-but I made them with only a little onion and salt and a good pinch of sugar. keep warm in the oven Top them with the tomato-feta topping.

The topping is also good over steamed new potatoes, and of course, the leftover romaine in the fridge.

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