Slice the tomatoes, onion, cucumber and yellow pepper.
Add the chopped basil leaves, oregano, anchovies and clove of garlic.
Meanwhile, boil the eggs until they are hard-boiled. When cool enough to touch, peel them, cut them into slices or wedges and add them to the salad.
The diced Mortadella Bologna PGI and pitted black olives can now also be added.
Season with oil, salt and pepper and toss well before serving.
• 200 g of Mortadella Bologna PGI
• 500 g of tomatoes
• 1 onion
• 1 cucumber
• 1/2 yellow pepper
• clove of garlic
• 4 basil leaves
• tbsp of oregano
• hard-boiled eggs
• tbsp of extra virgin olive oil
• Salt and pepper to taste