Salad with paprika and tomato

Name: salad with paprika and tomato
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 4 anchovy fillets in canned oil; 4 el extra virgin olive oil; 2 el balsamic vinegar; 1 Scale Tasty vine tomato; 1 Red pepper; 800 g cannellini canned beans; 125 g buffalo mozzarella bag, 45; 15 g fresh basil

Italian salad with anchovies, cannellini beans and buffalo mozzarella, paprika and tomato.

Ingredients

4 anchovy fillets in canned oil
4 el extra virgin olive oil
2 el balsamic vinegar
1 Scale Tasty vine tomato

1 Red pepper
800 g cannellini canned beans
125 g buffalo mozzarella bag, 45
15 g fresh basil

Kitchen Stuff

1 blender

Directions

Let the anchovy fillets drain.
Put them with the oil and vinegar in a bowl and puree with the hand blender into a dressing. Season with salt and pepper.
Cut the tomatoes into slices and place in a large bowl. Cut the bell pepper into rings and spread over the tomatoes.
Drain the beans in a colander and rinse.
Mix them through the vegetables. Tear the mozzarella into pieces and spread with the basil leaves over the vegetables. Sprinkle with the dressing.