Summary

Ingredients

• 2 tomato (s) (San Marzano or other variety), ripe, aromatic
• 2 scoops mozzarella (buffalo mozzarella)
• 1 spring onion (s)
• 6 hot peppers, green
• 6 olives, green, with stone
• Oak leaf salad, red - green
• oil
• salt and pepper
• cress
• vinegar

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Instructions

1. Cut the tomatoes into eighths.
2. Arrange two leaves of the oak leaf lettuce on a plate, sprinkle a little cress on top and then serve the tomatoes and buffalo mozzarella (whole or halved, depending on size) on top.
3. Cut away most of the green from the spring onions (leave about 2 cm of it). Then cut into thin, elongated eighths and also serve on the salad. Spread the olives. Dress with olive oil and balsamic vinegar (not the creamy ones). Then salt and pepper.
4. In addition, fry the green peppers lightly in heated olive oil and place on top of the salad. Serve immediately and serve with white bread.
5. Note: The salad is a variation of the Caprese salad. The preparation is simple, but it impresses with the good ingredients and the beautiful presentation.