Summary

Ingredients

• 800 g tomato (s)
• 80 g olives, black, pitted
• 80 g olives, reen, pitted
• 1 small onion (s), red, chopped
• 0.5 ½ bunch basil, chopped
• 4 tomato (s), dried, pickled in oil
• 2 tablespoon pine nuts, roasted without fat
• 3 tablespoon balsamic vinegar
• 3 tablespoon olive oil
• 50 g parmesan, in one piece for slicin
• Pepper from the grinder
• salt

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Instructions

1. Cut the olives into fine rings. Cut the dried tomatoes into small cubes.
2. Mix the balsamic vinegar, water, salt, pepper and olive oil into a sauce. Mix in the olives, onions, dried tomatoes and basil.
3. Wash the tomatoes, carefully cut out the stem and cut into thin slices. Lay out on 4 plates in a circle and slightly overlapping.
4. Drizzle the dressing over it, sprinkle the pine nuts on top and finally grate the parmesan over the top.