Julie's tomato salad

Ingredients for 4 servings:

• 125 g cocktail tomatoes, red
• 125 g cocktail tomatoes, yellow
• 1 shallot(s)
• 1 tsp sugar
• 2 tbsp pine nuts
• 15 basil leaves
• 10 mint leaves
• 1 garlic clove(s)
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegan

Wash, dry, and halve the tomatoes. Set aside. Peel the shallot and slice into thin rings. Mix with the sugar and let it sit for a moment. Meanwhile, roast the pine nuts in a pan without fat until browned and add to the tomatoes. Then caramelize the shallot in the pan (add a little fat if needed) and add it to the tomatoes. Peel, wash, and dry the basil and mint leaves. Peel and halve the garlic clove. Blend the herbs, garlic, olive oil, and vinegar in a Nicer Dicer (or with a hand blender) until smooth and season with salt and pepper. Mix the dressing and salad leaves and let it sit in the refrigerator for about 1 hour. Tip: Serve with toasted bread cubes and Grana Padano shavings for a quick bread salad. The serving size is intended as a small side dish.