Salernitana salad

Ingredients for 1 servings:

• 2 tomatoes (San Marzano or other variety), ripe, aromatic
• 2 balls of mozzarella (buffalo mozzarella)
• 1 spring onion(s)
• 6 Pepper, green
• 6 green olives with stones
• Oak leaf lettuce, red – green
• oil
• salt and pepper
• n. B. Cress
• Vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tomato – mozzarella – salad style Salerno

Cut the tomatoes into long eighths. Arrange two oak leaf lettuce leaves on a plate, scatter a little cress on top, and then arrange the tomatoes and buffalo mozzarella (whole or halved, depending on size). Trim most of the green parts from the spring onions (leaving about 2 cm). Then cut them into thin, long eighths and arrange them on the salad. Scatter the olives over the salad. Dress with olive oil and balsamic vinegar (not the creamy kind). Season with salt and pepper. Meanwhile, lightly fry the green peppers in heated olive oil and place them on top of the salad. Serve immediately with white bread. Note: This salad is a variation of the Caprese salad. The preparation is simple, but it impresses with its good ingredients and beautiful presentation.