Meat salad, Italian

Ingredients for 4 servings:

• 400 g turkey meat
• 100 g tomatoes, dried in oil
• 100 g olives, green
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp mustard
• 1 pinch(s) of sugar
• 2 garlic cloves
• 3 tomatoes
• 1 bunch arugula
• salt and pepper
• Paprika powder
• some water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

Meat salad without mayo, with tomatoes and arugula

Cut the turkey meat into short, narrow strips. Sear briefly and quickly, then season with pepper, salt, and paprika. Remove from the pan and let cool. Deglaze the pan with 2-3 tablespoons of water. Cut the sun-dried tomatoes into fine strips or cubes and the olives into slices. Combine the balsamic vinegar, salt, pepper, crushed garlic, mustard, sugar, and a little of the boiled pan juices. Whisk in the olive oil, mix with the meat, sun-dried tomatoes, and olives, and let stand overnight (if possible). Deseed the fresh tomatoes, chop the arugula to your liking, and toss both with the meat just before serving. Since I usually only have uncanned sun-dried tomatoes at home, I use those. After chopping them, soak them in a little boiling water for 2-3 minutes to soften them.