Summary

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

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Instructions

1. Briefly toast the pine nuts in a pan without adding any fat.
2. 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.
3. 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.
4. Just before serving, fold in the cleaned rocket and sprinkle the pine nuts over the salad.
5. Roasted ciabatta and a well-chilled glass of white wine go well with this!