Pomodri salad and robiola d'Alba

Ingredients • 600 g tomatoes "ox heart"
• 2 small cucumbers
• 20 olives
• Basil
• 1 red onion
• 250 g robiola d'Alba
• 1 teaspoon dried oregano
• 1 clove of garlic
• vinegar
• oil
• salt and pepper 
   Cut the robiola to spicchietti and mix with 2 tablespoons of oil, a splash of vinegar and chopped basil leaves 3.
Cover with foil and refrigerate.
Squeeze on the bottom of a bowl the garlic with the garlic press, add 2 tablespoons of vinegar, 5 oil, salt, pepper, oregano and salt and mix well until it will be disbanded altogether.
Cut the tomatoes into pieces and put them in the salad bowl, combine the onion sliced and peeled cucumbers and cut into thin slices.
Add a handful of chopped basil leaves, olives, mix well and put in the fridge for half an hour.
When you serve combine robiola tomato salad, mix well and bring to the table.