Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g tomato (s), dried, pickled in oil
- 1 large onion (s), red
- 100 g sheep cheese (feta)
- 80 g olives, black, without stone
- 1 handful pine nuts
- 1 bunch rocket
- 2 tablespoon pesto, green
- 1 tablespoon balsamic vinegar, white
- some black pepper
Print Recipe
Pin Recipe Instructions
- Briefly toast the pine nuts in a pan without adding any fat.
- Drain the sun-dried tomatoes while collecting the oil. Then cut the tomatoes into fine strips. Also cut the onion and olives into strips and dice the sheep`s cheese. Put all the ingredients in a bowl.
- For the dressing, mix the pesto with a little tomato oil and vinegar and season with freshly ground pepper. Then pour over the salad and mix well. Let the salad stand in the refrigerator for at least 1 hour.
- Just before serving, fold in the cleaned rocket and sprinkle the pine nuts over the salad.
- Roasted ciabatta and a well-chilled glass of white wine go well with this!
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