Watermelon salad

Additional requirements: lockable salad bowl.

Chop the oregano coarsely.

Let the mozzarella drain well.

Cut e paprika into thin strips.

Peel the onion, cut it in four and cut the pieces into wafer-thin slices.

Separate the strips of onion and transfer them into a small bowl.

Pour two thirds of the vinegar and leave the onion strips for two to three hours until they are soft and beautiful pink.

Cut the watermelon into slices of three cm thick.

Place the slices flat and cut off the peel.

Cut the slices of watermelon into cubes of three cm.

Beat in the salad bowl a dressing of the rest of the wine vinegar with the olive oil, oregano and some salt and freshly ground black pepper and spoon in the cubes of watermelon.

Put the watermelon salad in the refrigerator for an hour.

Cut the bread rolls mozzarella into cubes and let them drain well on a layer of kitchen paper.

Cut the peppers into thin strips and halve the strips.

Halve the cherryto.

Just before serving, let the onion rings leak out in a sieve and scoop them with the mozzarella, pepper and tomato through the watermelon salad.

Put the arugula on the spot.