Summary

Ingredients

• 4 tomato (s), medium-sized
• 250 g parmesan cheese
• 10 olives, black
• 125 ml oil (olive oil)
• 25 ml balsamic vinegar
• some black pepper, freshly ground
• basil

Print Recipe Pin Recipe

Instructions

1. Blanch and peel the tomatoes, remove the seeds and dice them. Core the olives and dice them too. Slice the parmesan into fine strips, the strips should be approx. 2-3 cm long. Finely chop the basil, mix everything, pour vinegar and oil over them, pepper. Pour into a tightly closing vessel and let it steep in the refrigerator overnight. A tablespoon of chopped capers can also be used in place of the olives.