Summary

Ingredients

• 4 tomato (s)
• 1 small bell pepper (s), yellow
• 1 mozzarella, as firm as possible
• 100 g pine nuts
• 100 g tomato (s), dried in oil
• 1 clove garlic
• 1 bunch basil
• 50 g olives, black
• vinegar
• olive oil
• salt and pepper
• sugar

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Instructions

1. This salad is relatively powerful due to the pine nuts and is best suited as a small Italian starter before a pasta dish or risotto.
2. Roast the pine nuts in the pan over low heat until they have turned color.
3. Core the tomatoes and peppers and cut into small cubes. Cut the sun-dried tomatoes ( of course, they taste best if you pickled them yourself!) And the mozzarella into small cubes.
4. Halve the black olives and place in a salad bowl with the cut cubes and the cooled pine nuts and mix carefully.
5. Mix oil, vinegar (white balsamic vinegar goes very well!), Salt, pepper, sugar and the finely chopped garlic in a small bowl as you like (it depends on whether you want to dip with bread afterwards) and pour over the salad. Let it steep for half an hour.
6. Cut the basil into fine strips and carefully fold in. Serve and enjoy.