Summary

Ingredients

• 1 iceberg lettuce
• 250 g cherry tomato (s), yellow
• 250 g cherry tomato (s), red
• 150 g sheep cheese, milder
• 50 g olives, reen
• 3 slices toast bread (wholemeal toast)
• 10 g butter
• 3 tablespoon vinegar (fruit vinegar)
• 0.5 teaspoon ½ herbs, Italian, mixed
• 1 teaspoon tomato paste
• 1 clove garlic
• 6 tablespoon olive oil
• 1 bunch basil
• 50 g pine nuts

Print Recipe Pin Recipe

Instructions

1. Cut the iceberg lettuce into strips. Halve the cherry tomatoes. Cut the sheep`s cheese into small cubes. Slice olives. Dice the toast and fry it in the hot fat until crispy. Mix the vinegar and the spices together. Peel off the garlic clove and squeeze in. Add oil and stir everything. Mix the prepared salad ingredients and pour the marinade on top. To taste. Wash the basil, pat dry, chop the leaves and add to the salad. Roast the pine nuts in a pan until golden brown, sprinkle the salad with them and serve with basil if desired.