Colorful tomato salad

Ingredients for 4 servings:

• 250 g cocktail tomatoes, yellow
• 500 g tomatoes
• 1 cucumber(s)
• 4 shallots
• 30 olives, pitted black
• Salt and pepper, from the mill
• ½ bunch basil
• 4 egg yolks
• 4 tsp mustard, medium hot
• 2 garlic cloves, squeezed
• ½ tsp salt, or to taste
• 1 tsp sugar
• ¼ liter rapeseed oil, cold-pressed

Instructions

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

with baguette a light dish for the summer, also goes well with grilled steaks

Halve the yellow cherry tomatoes, slice the remaining tomatoes and the cucumber. Slice the shallots into rings, halve the olives, pick and finely chop the basil leaves, reserving a few leaves for garnish. Arrange the salad ingredients with the olives on a platter and sprinkle with salt and freshly ground pepper. Scatter the reserved basil leaves over the salad. Finely chop the garlic cloves. Blend the egg yolk, mustard, salt, sugar, pepper, and garlic cloves with a hand blender, gradually adding the oil. This will create a delicious mayonnaise, which you can then add the chopped basil to. Spread some mayonnaise over the salad. Serve the rest of the mayonnaise in a small bowl with the salad.