Tomato – Mozzarella – Salad

Ingredients for 4 servings:

• 1 onion(s)
• 6 tbsp olive oil
• 250 g wheat (soft wheat, Ebly)
• 600 ml vegetable broth, instant
• 1 large cucumber(s)
• 250 g cherry tomatoes
• 250g mozzarella
• ½ bunch basil
• 3 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onion, finely dice, and briefly sauté in 1 tablespoon of hot oil. Add the soft wheat flour and the broth, cover, and cook for about 10 minutes, until the broth is absorbed. Meanwhile, wash the cucumber, halve it, and cut into bite-sized pieces. Wash, trim, and halve the tomatoes. Cut the mozzarella into pieces. Rinse the basil and pick off the leaves. Mix the vinegar and remaining oil, season with salt and pepper, and add the basil. Mix the mozzarella, cucumber, and tomatoes into the lukewarm wheat flour. Pour the dressing over the top and serve.