Salad with brisket and ripe tomatoes

First, prepare the boiled brisket according to the recipe on the website and let it cool completely. Slice the cooked brisket (50 g) into very thin slices.

Cut the tomatoes (150 g) into large wedges. Slice the red onion (5 g) into thin half-rings. Coarsely chop the cilantro (5 g) and green basil (5 g).

Grate the garlic (1 clove) into a bowl. Add balsamic vinegar (10 g), olive oil (10 g), sugar-free mustard (5 g), salt (to taste), and black pepper (to taste). Mix the dressing until smooth.

Combine the tomatoes, red onion, cilantro, and basil with the dressing. Gently mix and place the salad on a plate. Top with the thin slices of brisket and serve immediately.