2. Grilled tomato salad
Slice two beefsteak tomatoes into half-inch slices and lay them out on a skillet. Turn on the stove to medium heat, season the tomato slices with thyme, salt, and pepper, and cook for one minute until the tomato slices are lightly browned. Set the tomato slices aside, put a tablespoon of olive oil in the skillet and lightly fry bread crumbs and two thin slices of feta cheese until they are browned. Garnish with arugula, season with fresh lemon juice, capers, parsley, salt, and black pepper, and serve with the tomato slices.
