Insalata Salernitana
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 tomato (s) (San Marzano or other variety), ripe, aromatic
- 2 scoops mozzarella (buffalo mozzarella)
- 1 spring onion (s)
- 6 hot peppers, green
- 6 olives, green, with stone
- Oak leaf salad, red - green
- oil
- salt and pepper
- cress
- vinegar
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes into eighths.
- Arrange two leaves of the oak leaf lettuce on a plate, sprinkle a little cress on top and then serve the tomatoes and buffalo mozzarella (whole or halved, depending on size) on top.
- Cut away most of the green from the spring onions (leave about 2 cm of it). Then cut into thin, elongated eighths and also serve on the salad. Spread the olives. Dress with olive oil and balsamic vinegar (not the creamy ones). Then salt and pepper.
- In addition, fry the green peppers lightly in heated olive oil and place on top of the salad. Serve immediately and serve with white bread.
- Note: The salad is a variation of the Caprese salad. The preparation is simple, but it impresses with the good ingredients and the beautiful presentation.
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