Summary

Ingredients

• 4 cheeses, (hand cheese, Harzer)
• 3 tablespoon olive oil
• 2 tablespoon white wine vinegar
• 2 cloves garlic)
• 1 onion (s), red
• 8 olives, black, pitted
• salt
• Pepper White
• 10 basil leaves
• some oregano, dried
• 3 tomato (s), dried, in oil
• 10 cocktail tomatoes
• 60 arugula

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Instructions

1. Cut the cheese into 2 by 2 cm cubes, peel the garlic and press it through a garlic press, cut the onion into rings. Stone the olives, wash the basil, shake dry and cut into strips. Cut the sun-dried tomatoes into strips.
2. Put the oil, vinegar, garlic, onion, olives, basil, sun-dried tomatoes and oregano in a bowl and season well with salt and pepper. Add the cheese cubes, stir well and cover and leave to steep in the refrigerator for at least 24 hours.
3. Clean, wash and dry the rocket. Quarter or halve the tomatoes, mix with the rocket. Season with a little olive oil, salt and pepper and arrange on plates.
4. Mix the cheese from the fridge again well and serve on the salad.