John Myers
Ingredients for 4 servings:
- 1 bag of Ebly
- salt water
- 4 tomatoes, pitted or bell pepper(s)
- 1 cucumber(s)
- 100 g arugula
- 2 balls of mozzarella or minis
- 300 ml dressing (yoghurt dressing, e.g. Sylter style)
- some basil
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes
delicious, light summer salad
Prepare the Ebly in salted water according to the package instructions and let it cool. Wash the tomatoes, halve them, deseed them, and cut them into small cubes. Prepare the cucumber (peel and deseed them, depending on your taste—or not) and dice them as well. Wash the arugula, trim them, and chop or tear them into small pieces (the size depends on your taste). Drain the mozzarella and dice them as well. Mix everything together. Then fold in the yogurt dressing and the finely chopped basil and let it marinate for a while. I personally prefer bell peppers in the salad. It gives it a heartier and crispier flavor. I could also imagine adding sun-dried tomatoes, though I haven’t tried it yet…
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