Summary

Ingredients

• 2 handfuls rocket
• 0.5 ½ head iceberg lettuce
• 1 cucumber (s)
• 2 large tomato (s), no beefsteak tomatoes
• 1 sachet mozzarella
• 2 walnuts
• some balsamic or balsamic cream
• salt and pepper
• 3 tablespoon natural yogurt
• 4 olives, black or green
• 2 tablespoon olive oil
• 2 tablespoon vinegar, lighter
• some water, possibly

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Instructions

1. Wash the iceberg lettuce briefly in a sieve or in the sink and cut or pluck into bite-sized pieces. Peel and slice the cucumber. In a separate container, mix the salad dressing made from yogurt, salt, pepper, olive oil and white vinegar and a little water, if it is too thick. The salad sauce is now mixed with the iceberg cucumber salad.
2. The rocket is sometimes a bit sandy, so it is advisable to wash it off with a little water. However, it is important that the rocket is not wet when it is put on the plate. Using a salad spinner helps here.
3. The tomatoes are cut into slices and placed on a baking sheet with parchment paper. The mozzarella is also cut into slices and placed on top of the tomatoes. These components now need a short time in the oven at 180 ° C until the mozzarella has spread slightly.
4. This gives you time to devote yourself to serving. The iceberg cucumber salad provides the basis for this. The desired amount is poured onto 2 plates. Then comes the rocket. Now take the mozzarella tomatoes out of the oven and add them to the salad.
5. Decorate with olives and walnut pieces and pour some balsamic or balsamic cream over the whole salad plate.