Summary

Ingredients

• 250 g tomato (s) (plum tomatoes)
• 300 g mozzarella balls (minis)
• 0.5 ½ head iceberg lettuce
• 1 bunch basil
• 100 g sour cream
• 2 tablespoon olive oil, cold-pressed
• 4 tablespoon lemon juice
• Salt and pepper, black from the mill

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Instructions

1. Wash the tomatoes, remove the stalks. Cut the tomatoes into 1 cm thick slices and layer them in a bowl. Remove the mozzarella balls from the brine and let them drain, collecting about 2 tablespoons of the brine and setting aside. Place the cheese balls on the tomatoes. Divide the iceberg lettuce into bite-sized pieces, wash and drain very well. Put the lettuce on top of the cheese.
2. For the dressing, wash the basil, pluck the leaves from the stems and chop finely. Mix the sour cream with the basil, oil, lemon juice, mozzarella brine and spices with a whisk. Spread the dressing over the salad.