Summer Salad Trio

Fresh and original salads for those tasty light lunches, paired with an icy glass of Tramonte, our fruity and elegant chardonnay.

STRAWBERRY AND BURRATA SALAD

INGREDIENTS

400 g strawberries

5 basil leaves

3  150 g burrata balls

200 g mixed salad

Vignamaggio organic extra virgin olive oil

Balsamic vinegar glaze

Salt to taste

 

METHOD

Wash the strawberries and the mixed salad. Cut the strawberries into wedges.

Lay the salad leaves on a plate and top them with the strawberries. Place the burrata balls on top of the strawberries and dress with extra virgin olive oil, a few basil leaves, balsamic vinegar glaze and salt it to taste.

Place in the fridge and serve cold.

AVOCADO, CUCUMBER, RADISH AND WINTER CHERRY SALAD

INGREDIENTS

1 ripe avocado

50 g winter cherries

6-7 radishes

2 cucumbers

10-15 mint leaves

1 lemon

Vignamaggio organic extra virgin olive oil

Salt

Pepper

METHOD

Peel and dice the cucumbers and avocados. Rinse and thinly slice the radishes.

Finely chop the mint, add to the oil, lemon and salt, and mix well to obtain a mint ‘vinaigrette’ to dress the salad.

Place all the ingredients on a serving plate and dress with the mint vinaigrette. Mix and serve chilled.

 

HUMMUS WITH FETA, CHERRY TOMATOES, AND GREEN AND BLACK OLIVES

INGREDIENTS

For the hummus:

400 g cooked chickpeas

50 g tahini

30 g extra virgin olive oil

Juice of 1 lemon

½ clove of garlic

2 tablespoons of water

Salt to taste

For the garnish:

200 g red and yellow cherry tomatoes

100 g green olives

100 g black olives

Parsley to taste

200 g feta

Extra virgin olive oil

Sweet paprika

Salt to taste

METHOD

Begin by placing all the hummus ingredients into a blender and blending to obtain a smooth and creamy texture.

Then rinse and quarter the tomatoes and mix them in a bowl with the olives, extra virgin olive oil, parsley and salt.

Place the hummus in a serving dish, crumble the feta over it, and top with the tomatoes, olives, and a dusting of sweet paprika!

Place in the fridge for 20-30 minutes and then serve with crusty toasted bread!

 

 

 

 

 

 

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