Croutons Salad

bread_saladThe are two things right now that can give me some happiness: cooking and sleeping. Cheering myself up with some colorful salad. Buon appetito!

Time: 25 minutes

Ingredients:Ā Ā  [8 portions]

  • 4 slices toast bread
  • 500 gr cherry tomatoes
  • 2 red onion
  • 2 peppers
  • 1 cucumber
  • 15 olives (without pit)
  • fresh parsley
  • olive oil (generous amount)
  • salt & pepper
  • some lettuce leaves as base

1. First focus on pepper: pre-heat a nonstick pan, wash and cut your peppers and let them roast without oil until they get some tender but they are still crunchy.

2. While your peppers are on the pan, wash and cut the other veggies: cucumber ( I leave the skin on for this recipe), cherry tomatoes, red onions and olives. Toss everything in a bowl and season with pepper,fresh parsley, olive oil and salt.

3. Cut the slices of toast bread in small cubes and fry them in another pan with a generous amount of olive oil. Wait until he oil is frizzling before tossing the bread in. After 1-2 minutes flip them to the other side.Be careful, those small cubes burn easily! Lay them on a plate with kitchen paper to absorb the extra oil.. Note: don’t add the croĆ»tons on your salad till few minutes before serving, otherwise they will loose texture by absorbing the tomatoes juice!

4. Let the peppers cool down completely before adding them to the bowl. I usually move everything on a big serving plate, covered with some roman lettuce and croƻtons on the very top, as in the picture. It is very scenic!

Advertisements

Palermitan Salad

palermitan_salad

palermitan_salad

Time: 20 min

Ingredients: [6 portions]

  • 500 gr potatoes
  • 800 gr green beans
  • 30 cherry tomatoes
  • 1 red onion
  • fresh basil
  • oregano, salt, pepper, extra v. olive oil
  • black olives ( missing in this picture D:)

1. For a super easy and quick result, boil together green beans and potatoes already pealed, clean and cut in small pieces. Cook for 15 min wth the lid on.

2. Drain the vegetables and let them cool down. In the meanwhile, wash and cut red onion, black olives and cherry tomatoes.

3. Put everything in a big bowl with a genours amount of olive oil, salt, pepper, oregano and basil.

You can keep this salad wrapped in your fridge up to three days without any problems and it will taste always good. It’s a salad in my hometown, but it can be eaten as a main dish. There are different options: some family adds also anchoives, others adds pieces of boiled meat.

Buon appetito to everybody!