Tomato – Mozzarella – Salad

Ingredients for 4 servings:

• 500 g cherry tomatoes
• 400 g mozzarella (preferably buffalo mozzarella)
• 1 large onion(s), red
• 1 garlic clove(s)
• 150 g arugula
• olive oil
• Balsamic vinegar
• Pesto
• Salt
• Sunflower seeds, pine nuts and pumpkin seeds, mixed
• Sprouts (sunflower sprouts, if available or homegrown)
• pepper, black

Instructions

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

Wash and quarter the tomatoes. Pat dry the mozzarella and dice. Peel the onion and garlic clove and finely dice. Wash the arugula, spin dry, and roughly chop. Mix everything together in a bowl. Add olive oil, balsamic vinegar, pesto, salt, and pepper to taste. Mix well and let stand for about 1/2 hour. Pour the seed mixture into a hot pan and toast slightly. Add the warm (but not hot) seeds to the salad and let cool and stand for a few minutes. Before serving, scatter the sunflower sprouts on the salad and enjoy. Serve with fresh ciabatta, roasted chicken breast, roasted pork medallions, or spaghetti.