Salad with tomato pesto and mozzarella

Ingredients for 4 servings:

• 140 g tomatoes, dried, preserved in oil
• Oil (from the tomatoes)
• 20 g fresh basil, roughly chopped
• 20 g parsley, fresh, flat, coarsely chopped
• 1 tbsp capers, rinsed
• 1 tbsp balsamic vinegar
• 1 garlic clove(s), coarsely chopped
• possibly olive oil
• Pepper, from the mill
• 100 g arugula, iceberg lettuce, Romanesco, oak leaf ..
• 250 g mozzarella, sliced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Place the sun-dried tomatoes, basil, parsley, capers, vinegar, and garlic in a blender. Measure out 150 ml of the reserved oil, adding a little more if needed. Blend everything in a blender until smooth. Season with pepper. Divide the lettuce leaves among 4 plates or a large platter. Top with the mozzarella slices, drizzle with the dressing, and garnish with basil leaves. Serve immediately. The tomato pesto also tastes great with pasta. Fold the pasta into the cooked pasta, season with chili powder, and serve with shaved Parmesan cheese. Tip: Tomato pesto can also be made the day before; it will taste even more harmonious.