Tomato Salad with Grape Leaves

Ingredients

• 4 tbsp olive oil
• 50 g roasted salted pumpkin seeds
• 3 tbsp vinegar
• white pepper freshly ground
• Iceberg lettuce
• 500 g tomatoes
• 1 small yellow bell pepper
• 1 bunch flat-leaf parsley
• 1 onion
• 200 g stuffed grape leaves

Instructions

1. 1.

   Heat the olive oil. Roast the pumpkin seeds in it. Stir in the vinegar and season with pepper. Let cool.

2. 2.

   Clean the iceberg lettuce, cut into bite-sized pieces, wash and drain thoroughly. Wash the tomatoes and cut them into wedges. Clean the bell pepper, removing the white seeds and ribs.

3. 3.

   Wash the pepper and dice finely. Rinse the parsley, shake dry, and pluck the leaves from the stems. Peel and dice the onion.

4. 4.

   Combine the iceberg lettuce with tomatoes, pepper, parsley, and onion in a bowl. Toss with the pumpkin seed dressing and arrange on a plate. Distribute the stuffed grape leaves on top.