Insalata Mediterranea con Linea Osella


Wash the vegetables. Cut the tomatoes in half and finely slice the onion. To make the onion less strong, soak it in cold water for a couple of minutes.
Cut the Linea Osella cheese into slices.
Add the tomatoes and onion to the endive and dress with extra virgin olive oil, salt and fresh oregano. Place the Linea Osella slices on top and sprinkle the capers and pine nuts on top after sautéing them in a pan.