tomato salad

Ingredients for 4 servings:

• 1 package of cherry tomatoes (yellow and red)
• 1 bunch of basil
• 1 handful of olives, black
• 1 handful of olives, green
• 2 tsp oregano
• 3 tbsp olive oil (extra virgin)
• 1 ball of mozzarella (buffalo mozzarella) or several small
• 1 pinch(s) pepper, black
• 2 tbsp vinegar, herb vinegar (or balsamic vinegar, or white wine vinegar)

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Wash the tomatoes and basil and shake dry. Mash the tomatoes in a bowl. This means they’ll burst open between your fingers. But be careful! It’ll sauté a bit… Tear apart the olives and tear the basil leaves. Add everything to the tomatoes. Sprinkle with oregano, season with pepper, and mix with olive oil. Stir in the vinegar. Let it sit for 30 minutes. Arrange on fresh, toasted Italian bread, tear apart the buffalo mozzarella, and place it on top. Drizzle with a little more olive oil and enjoy as an antipasti. It can also be enjoyed simply as a salad or with pasta. I use pitted olives, but if you use pitted ones, you’ll have to remove the stones first!