Thuringian dumpling salad in Mediterranean style

Ingredients for 4 servings:

• 2 packs of dumpling dough, 1500 g, or dumplings from the day before
• 150 g cherry tomatoes, halved or quartered
• 1 jar green olives, pitted and sliced, approx. 150 g
• 1 jar of tomatoes, dried in oil, approx. 150 g
• 150 g feta cheese, diced
• 100 g rocket, alternatively lamb’s lettuce
• 3 tbsp olive oil, and also some for frying
• 2 tbsp balsamic vinegar, dark
• 1 garlic clove(s)
• salt and pepper
• 50 g pine nuts, optional

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

If you have any dumplings left over: Cut the dumplings into bite-sized pieces. Otherwise, form the dumpling mixture into small balls (2-3 cm in diameter), place them in boiling salted water and let them rest for about 10 minutes. They are ready when they float to the top. Remove them and drain well. Heat a little olive oil in a large pan and fry the dumpling cubes or balls until golden brown and crispy. Chop the remaining salad ingredients and mix them together. In a large bowl, combine the cherry tomatoes, green olives, sun-dried tomatoes, feta cheese, and arugula. Add the dumpling cubes, preferably with the oil from the pan, and mix everything gently. For the dressing, in a small bowl, combine the olive oil, balsamic vinegar, and chopped garlic. Season with salt and pepper. Pour the dressing over the salad and mix well. If you like, you can also toast some pine nuts and sprinkle them over the salad at the end. Let the salad rest for a short while and then serve. It’s a great side dish to grilled meat, but can also be enjoyed as a standalone meal. Delicious with both cold and warm dumplings. Tip: This salad can be varied as desired, for example, with pickled artichokes, fresh cucumbers, or sunflower seeds instead of pine nuts.