Tomato Salad with Spinach Cheese Balls

For the dumplings, drain the yogurt well. Trim the spinach, rinse and blanch in boiling salted water, squeeze it well and chop finely. Pour the yogurt into a bowl. Peel and squeeze in the garlic. Add the spinach, cream cheese, breadcrumbs, the grated lemon zest and Parmesan and mix well until the mixture is easy to shape. Season with salt, lemon juice and pepper. Chill covered about 1 hour.

For the salad, rinse the tomatoes, cut out the stem approaches and cut the tomatoes into pieces. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Peel the shallots and finely dice. Mix the vinegar, oil, sugar, tomatoes, shallots and parsley and season with salt and pepper.