Peel and finely chop the garlic. Wash the meat, dab dry and cut into cubes. Mix garlic, chicken and dried herbs with 2 tablespoons of oil, salt and pepper and put aside.
Tip: The herbal mixture can be made from individual spices - there is no fixed recipe. We recommend filling a mixture of oregano and basil (2 tbsp each), rosemary and thyme (1 tbsp each) as well as sage and marjoram (1 tsp each) into a screw-top jar.
Drain the peppers and cut them into strips. Wash the tomatoes and cut them into pieces. Peel onion and slice into thin rings. Clean, wash and drain the lettuce and cut into strips.
Drain the mozzarella and pluck roughly.
Heat 1 tablespoon of oil in a frying pan. Fry the meat for approx. 5 minutes, turning it over. In the meantime, wash basil, shake dry, pluck leaves and cut into fine strips. Whisk vinegar, salt, pepper and sugar, fold in 6 tbsp. oil in a thin stream.
Stir in basil strips. Arrange the salad on a large plate. Arrange tomatoes, onions, peppers, salami and mozzarella on top. Put the meat in the middle. Drizzle the vinaigrette over everything.