Materials
Fresh Buffalo Cheese Balls 1 piece
Iberian ham 2 pieces
Oil-soaked cherry tomatoes Moderate
black olives 4-6 pieces
arugula 1 handful
Vinaigrette See steps
Oil-soaked cherry tomatoes:
Wash and dry the cherry tomatoes, cut them in half and lay them flat on a baking tray. Spray the surface with olive oil and sprinkle with a small amount of sea salt, hand-ground black pepper, garlic powder and rosemary
. Bake in the oven at 180 degrees for 25-30 minutes (depending on the color)
Vinaigrette:
1 tablespoon balsamic vinegar + 3 tablespoons olive oil + a pinch of hand-ground black pepper
Mix well
Salad:
Arugula as base, topped with cherry tomatoes, black olives and Parma ham
Place the buffalo cheese ball in the middle
Serve with vinaigrette and rosemary
(Oil-soaked cherry tomatoes can also be directly replaced with fresh tomatoes and paired with fresh basil leaves, which is also one of the daily eating methods.)
