Argentine salsa chimichurri contains a lot of red pepper, it should be very sharp. I don't know how chili pepper aji, which is used in Argentina, I use Cayenne according to your taste. You can use less or more according to your taste. Prepare salsa. Parsley and oregano finely chop. Slice the garlic and pound in a mortar. Pepper pound. Mix all ingredients for salsa. Oil you can add more. Salsa can be prepared in large enough quantities and store in the refrigerator in a tightly sealed jar. I have a 850-gram Bank month is fine.

Proceed to the salad. Wash the cherry tomatoes and place in a baking dish. Liberally drizzle with olive oil, sprinkle with coarse salt

Bake in the oven for 35-40 minutes at 180 °. The juice, which put the tomatoes, not to pour out!!

At the time, while baked tomatoes, cut the onion into feathers and place in a bowl with cold water.

Slice fresh tomatoes and place them in a bowl. The best approach here tomatoes of "plum", they are not too watery. Add the onions.

For salad dressing the juice from the grilled tomatoes to mix with a couple tablespoons of chimichurri.

Baked cherry tomatoes put in the same bowl. Add dressing to vegetables and stir gently.

Add mozzarella cheese to taste.