Summer Salad Variant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 head lettuce, e.g. spoon-ear or red oak leaf salad
- 100 g sheep cheese
- 8 cocktail tomatoes, or 16 cherry tomatoes
- 400 g meat (yros), ready from the butcher
- 2 tablespoon pine nuts
- 2 spring onion (s)
For the dressing:
- 3 tablespoon olive oil
- 1 ½ tablespoon balsamic vinegar, white
- 1 tablespoon honey, creamy
- salt
Print Recipe
Pin Recipe Instructions
- Wash the lettuce, spin dry and arrange on large plates. Halve cocktail tomatoes or add whole cherry tomatoes.
- Carefully roast the pine nuts in a non-stick pan. Cook the gyros in another pan. Crumble the sheep`s cheese by hand. Cut the spring onion into fine rings.
- Arrange the gyros on the salad, add the roasted pine nuts, the sheep`s cheese and the spring onions. Finally add two tablespoons of dressing.
- Serve with baguette or Italian white bread.
- The dressing can be prepared well, even in advance. Will keep for several days in a tightly sealable jar or jar in the refrigerator. Beat all the ingredients well with the whisk. The dressing must taste intensely sweet-sour-salty. It is only splashed over the salad, under no circumstances should the salad float in the dressing!
- A dry, well-chilled German white or red wine goes well with it.
- Anything from chicken to lamb can be used as a meat side dish. Different types of cheese are also possible. The dressing can be given a different color, for example by using dark balsamic vinegar or pumpkin seed oil. The oil should be of high quality, it`s really worth it.
- Variants:
- - strips of chicken breast fillet, ripe mango or peaches marinated in soy sauce
- - fried oyster mushrooms with diced bacon
- - pieces of asparagus rolled in ham
- - Duck breast, walnuts, dressing with walnut oil
- - fried zucchini slices with Italian herbs
- - Chicken breast strips, pecorino cheese, pumpkin seeds
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