Italian starter salad

Ingredients for 2 servings:

• 2 handfuls of arugula
• ½ head of iceberg lettuce
• 1 cucumber(s)
• 2 large tomatoes, no beefsteak tomatoes
• 1 bag of mozzarella
• 2 walnuts
• some balsamic vinegar or balsamic cream
• salt and pepper
• 3 tbsp natural yogurt
• 4 olives, black or green
• 2 tbsp olive oil
• 2 tbsp vinegar, light
• some water, maybe

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Italian salad, versatile, simple and delicious

Briefly rinse the iceberg lettuce in a colander or sink and cut or tear into bite-sized pieces. Peel and slice the cucumber. In a separate bowl, mix the salad dressing with yogurt, salt, pepper, olive oil, and white vinegar, along with a little water if it’s too thick. Mix the salad dressing with the iceberg cucumber salad. The arugula can be a bit gritty, so it’s a good idea to rinse it with a little water as well. However, it’s important that the arugula isn’t wet when it’s served. Using a salad spinner helps with this. Slice the tomatoes and place them on a baking sheet lined with parchment paper. Slice the mozzarella and place it on top of the tomatoes. These ingredients now need a short time in the oven at 180°C until the mozzarella has melted slightly. This gives you time to prepare the salad. The iceberg cucumber salad provides the base. Place the desired amount on two plates. Next, add the arugula. Remove the mozzarella tomatoes from the oven and place them on top of the salad. Garnish with olives and walnut pieces, and drizzle with balsamic vinegar or balsamic vinegar cream over the entire salad plate.