Tomato and corn salad

Ingredients for 4 servings:

• 4 eggs
• 1 vegetable onion(s)
• 200 g cocktail tomatoes
• 200g mozzarella
• 200 g corn from the can
• 1 bunch of basil
• 3 tbsp olive oil
• 2 tbsp vinegar (fruit vinegar)
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

for the buffet, Mediterranean

Boil the eggs for about 10 minutes, then rinse and cool. Meanwhile, peel and finely dice the onions. Wash the tomatoes, remove the stems, and slice them. Cut the mozzarella into large cubes. Drain the corn. Wash the basil and shake dry, then chop the leaves. Mix with olive oil and fruit vinegar and toss with the onions, tomatoes, mozzarella, and corn. Peel the cooled eggs, slice them, and add them to the salad. Season the tomato and corn salad with salt and pepper and let it sit for a moment. Serve with farmhouse bread.