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THE RECIPE
ITALIAN SALAD WITH TOMATO, MOZZARELLA, CUCUMBER, PEPPERS AND AROMATIC SPICES
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 2 bunches of wild rocket
- 1 radicchio
- 1 endive
- 250-gr-baby spinach
- 4 pieces of mozzarella
- 2 tomatoes
- 1/3 cucumber
INGREDIENTS FOR THE MARINADE
- 100 ml TOP balsamic vinegar
- 20 gr pine nuts
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 teaspoon of fresh oregano
- 1 teaspoon of fresh basil
- 100 ml Horio Koroneiki variety olive oil
EXECUTION
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We wash, clean and cut the peppers into small cubes.
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We wash and cut the salads (rocket, radicchio, endive, spinach) with our hands (alternatively with a knife) into small bouquets.
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We cut the mozzarella and the tomato into round slices, and the cucumber into cubes.
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In a frying pan, we use Horio Koroneiki variety olive oil to sauté the pine nuts, the peppers, and the fresh spices. We finish sautéing by pouring TOP balsamic vinegar and leave the mixture to cool.
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We mix the salads with the mixture and the cucumber and we accompany with the tomato and mozzarella round slices.
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
Big Groups, University life, Romantic occasion, Quick lunch, Festive occasions
INGREDIENTS
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARRECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARINGREDIENTS
- 2 bunches of wild rocket
- 1 radicchio
- 1 endive
- 250-gr-baby spinach
- 4 pieces of mozzarella
- 2 tomatoes
- 1/3 cucumber
INGREDIENTS FOR THE MARINADE
- 100 ml TOP balsamic vinegar
- 20 gr pine nuts
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 teaspoon of fresh oregano
- 1 teaspoon of fresh basil
- 100 ml Horio Koroneiki variety olive oil
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
Big Groups, University life, Romantic occasion, Quick lunch, Festive occasions
INGREDIENTS
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