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🥗 Tomato-Fennel Salad with Pesto

150 kcal · 30 min

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. 1. Rinse cherry tomatoes and cut them in halves or quarters based on their size.
2. 2. 2. Chop the olives.
3. 3. 3. Peel the onion and slice it into rings.
4. 4. 4. Clean the fennel, wash it, and cut it into strips.
5. 5. 5. Mix the basil pesto with white wine vinegar.
6. 6. 6. Combine it with the prepared salad ingredients.
7. 7. 7. Gently fold in the mozzarella balls.
8. 8. 8. Serve on a bed of lettuce and garnish with fresh basil leaves.

Nutrition per serving

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