Antipasti salad with feta cheese and pesto dressing

Ingredients for 2 servings:

• 1 handful of pine nuts
• 200 g tomatoes, dried in oil
• 1 large onion(s), red
• 80 g black olives, pitted
• 100 g sheep’s cheese
• 1 bunch arugula
• 2 tbsp pesto, green
• some oil (collected tomato oil)
• 1 tbsp balsamic vinegar, lighter
• some pepper, black, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 25 minutes

Great starter – easy to prepare!

Briefly roast the pine nuts in a pan without adding any fat. Drain the sun-dried tomatoes, reserving the oil. Then finely slice the tomatoes. Slice the onion and olives, and dice the feta cheese. Place all ingredients in a bowl. For the dressing, mix the pesto with a little of the reserved tomato oil and balsamic vinegar, and season with freshly ground pepper. Then pour over the salad and mix well. Let the salad marinate in the refrigerator for at least 1 hour. Just before serving, fold in the cleaned arugula and scatter the pine nuts over the salad. This goes best with toasted ciabatta and a well-chilled glass of white wine.