Iceberg lettuce with tomatoes and mozzarella

Ingredients for 4 servings:

• 250 g tomatoes (plum tomatoes)
• 300 g mozzarella balls (minis)
• ½ head of iceberg lettuce
• 1 bunch of basil
• 100 g sour cream
• 2 tbsp olive oil, cold pressed
• 4 tbsp lemon juice
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes and remove the stems. Cut the tomatoes into 1 cm thick slices and layer them in a bowl. Remove the mozzarella balls from the brine and drain, reserving about 2 tablespoons of the brine and setting aside. Place the cheese balls on top of the tomatoes. Cut the iceberg lettuce into bite-sized pieces, wash them, and drain well. Place the lettuce on top of the cheese. For the dressing, wash the basil, pluck the leaves from the stems, and finely chop them. Whisk together the sour cream, basil, oil, lemon juice, mozzarella brine, and seasoning. Drizzle the dressing over the salad.