Tomato salad with pine nuts

Ingredients for 4 servings:

• 4 tomatoes
• 1 small bell pepper(s), yellow
• 1 mozzarella, preferably firm
• 100 g pine nuts
• 100 g tomatoes, dried in oil
• 1 garlic clove(s)
• 1 bunch of basil
• 50 g olives, black
• Vinegar
• olive oil
• salt and pepper
• Sugar

Instructions

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

Roast the pine nuts in a pan over low heat until golden brown. Deseed the tomatoes and bell peppers and dice them into small cubes. Dice the sun-dried tomatoes (they taste best when you pickle them yourself!) and the mozzarella. Halve the black olives and place them in a salad bowl with the diced tomatoes and the cooled pine nuts. Toss gently. In a small bowl, mix oil, vinegar (white balsamic works well!), salt, pepper, sugar, and the finely chopped garlic to taste (depending on whether you want to dip them in bread afterward) and drizzle over the salad. Let it sit for half an hour. Finely slice the basil and fold it in carefully. Serve and enjoy. This salad is quite substantial thanks to the pine nuts and is best served as a small Italian appetizer before a pasta dish or risotto.