John Myers
Farfalle Salad with Tomatoes and Olives
The perfect farfalle salad with tomatoes and olives recipe with a picture and simple step-by-step instructions.
- 350 g Farfalle
- Salt
- 4 Beefsteak tomatoes fresh
- 200 g Mozzarella
- 10 Olives
- 1 bunch Freshly chopped chives
- 5 tbsp Olive oil
- 1 Clove of garlic
- Pepper from the grinder
- 100 g Cooked ham
- 2 Spring onions fresh
- Cook the farfalle in plenty of salted water according to the instructions on the package. Pour into a sieve, rinse with cold water and drain.
- Scald, peel and core the beef tomatoes. Cut the pulp into small cubes. Also cut the mozzarella into small cubes. Quarter the olives. Wash the chives and spring onions and cut into rolls. I still had leftovers and diced ham.
- Heat the oil in a deep pan and fry the peeled garlic clove in it until golden brown. Take the garlic out of the pan again.
- Briefly toss the farfalle in the hot garlic oil and place in a large bowl. Add tomatoes and mozzarella cubes, olive pieces and spring onions and chives and mix everything thoroughly. Season the salad with salt and pepper.
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