Italian salad with balsamic vinegar

Name: Italian salad with balsamic vinegar
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Cherry tomatoes; 2 el extra virgin olive oil; 2 tl dried Italian herbs; 250 g ricotta; 295 g grilled red peppers in a pot; 75 g lamb's lettuce; 1 el aceto balsamico di Modena; 50 g salted pecans

Salad with cherry tomatoes, ricotta, paprika, balsamic vinegar and pecans.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30)
1 baking paper

Directions

Preheat the oven to 200 ° C. Divide the cherry tomatoes over the baking dish, drizzle with the oil, sprinkle with the Italian herbs and scoop.
Place the baking dish on a baking sheet covered with parchment paper.
Pour the ricotta from the tray next to the baking dish onto the baking paper. Sprinkle everything with pepper and salt. Bake for about 20 minutes in the middle of the oven.
Meanwhile, let the pepper drain and cut into strips of 1 cm.
Remove the tomatoes and ricotta from the oven. Spread the lamb's lettuce over a flat dish and spray half of the balsamic vinegar over it.
Divide the tomatoes and grilled peppers. Break the ricotta into pieces and spread over the vegetables.
Garnish with the pecans. Spray with the (or more to taste) of the balsamic vinegar.