🥗 Tomato-Fennel Salad with Pesto

Name: Tomato-Fennel Salad with Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g cherry tomatoes; 50 g black olives (pitted); 1 onion; 2 fennel bulbs; 2 tbsp basil pesto; 2 tbsp white wine vinegar; 125 g mini mozzarella balls; some leaf lettuce; basil (for garnish)

150 kcal · 30 min · 4 servings

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Ingredients

500 g cherry tomatoes
50 g black olives (pitted)
1 onion
2 fennel bulbs
2 tbsp basil pesto
2 tbsp white wine vinegar
125 g mini mozzarella balls
some leaf lettuce
basil (for garnish)

Instructions

1. 1. Rinse cherry tomatoes and cut them in halves or quarters based on their size. Chop the olives. Peel the onion and slice it into rings. Clean the fennel, wash it, and cut it into strips.
2. 2. Mix the basil pesto with white wine vinegar and combine it with the prepared salad ingredients. Gently fold in the mozzarella balls and serve on a bed of lettuce. Garnish with fresh basil leaves.

Nutrition per serving

kcal: 150
Protein: 5 g · Fett/Fat: 10 g · Carbs: 9 g