Italian Salad with mayonnaise (Salade italienne à la Mayonnaise)
Ingredients: 400g pasta; 100g mozzarella; 150 g cherry tomatoes; 60 g rocket basil; 50 g green olives; 100g natural canned tuna; 3 tbsp Dijon Mayonnaise.
Preparation: Cook the pasta “al dente” and let cool. Cut the mozzarella into small cubes and the cherry tomatoes in half. Put them in a bowl or large plate and add the arugula, basil, olives, tuna and cooled pasta. Add the Dijon Mayonnaise. Mix well and it’s ready!______________________________________
Italian fresh Salad (Salade fraiche Italienne)
Ingredients: 4 lettuce leaves; 2 mozzarella balls (250g); 4 slices of cooked ham; 2 large tomatoes; 1 cucumber; some green olives Some vinaigrette sauce or lemon juice.
Preparation: Wash and cut the ingredients and mix them in a bowl where they will be dressed with either the vinaigrette or the lemon juice and then served on each dish. Serve chilled with a cold drinkl.
Italian Salad (Salade à l’italienne)
Ingredients: 400g pasta; 100g mozzarella; 150 g cherry tomatoes; 60 g rocket basil; 50 g green olives; 100g natural canned tuna; 3 tbsp Dijon Mayonnaise.
Preparation: Cook the pasta “al dente” and let cool. Cut the mozzarella into small cubes and the cherry tomatoes in half. Put them in a bowl or large plate and add the arugula, basil, olives, tuna and cooled pasta. Add the Dijon Mayonnaise. Mix well and it’s ready!
Fan-like presentation of tomatoes with mozzarella (Eventail de tomates à la mozzarella)
Ingredients: 4-6 firm tomatoes; 1-2 mozzarella balls; some olive oil; salt and pepper; some vinegar to taste; a few lettuce leaves; and a few fresh basil leaves.
Wash and cut the tomatoes into slices and lay them one next to the other. Do the same with mozzarella, salt and pepper each slice. Arrange the mozzarella slices between each tomato slice. Wash and chop basil. Also wash the salad leaves. Prepare the vinaigrette. Mix oil and vinegar, salt, pepper and add half the chopped basil. Place the tomatoes and mozzarella staggered on a platter, drizzle with dressing and scatter the remaining basil leaves. Serve chilled.
Italian fashion pasta salad (Salade de pâtes de façon italienne)
Ingredients: 500g pasta; 250g cherry tomatoes; 40 mini mozzarella balls; 2 sprigs basil; 2 garlic cloves; 1 red onion; some mustard; some olive oil, wine vinegarand salt;, one Espelette pepper.
Preparation: Cook the pasta al dente in salted water. Rinse and allow to cool. Wash the tomatoes, cut them in half and place in a large bowl. Add the mozzarella balls. Chop the basil and the red onion, and put both in a bowl. In another bowl, squeeze the garlic, add in 1 tsp mustard, 5 tbsp of olive oil and 2 tbsp of vinegar; season and mix well. Put the pasta in the bowl and add in the dressing. Keep cool before serving.
Italian salad Parma ham and artichokes hearts (Salade italienne Jambon de Parme et cœoeurs d’artichauts)
Ingredients: 4 slices Parma ham; 4 artichoke hearts, previously cooked in salted water (frozen are also very good); 4 pickles; 50g parmesan cheese; some vinaigrette, with some mustard added.
Preparation: Cut pickles in the form of fans. Wash and drain the artichoke hearts. On a plate, place 4 artichoke hearts and arrange on each a pickle, some salad leaves, and some ham cut into thin strips. Sprinkle with Parmesan and drizzle with a little the mustard-perfumed vinaigrette.
Italian style salad (Salade fraîcheur à l’italienne)
Ingredients: 2 handfuls arugula; 6 cherry tomatoes; 1 small piece of ricotta; 6 chips dried tomato; parmesan basil leaves coarse salt pepper basil green pepper.
For the dressing: 1 tbsp wine vinegar 1 tbsp balsamic vinegar; 1 tbsp olive oil 1 tbsp of mustard 1 lemon juice.
Preparation: Prepare the dressing by mixing all the ingredients. Reserve.. Arrange the arugula in a bowl and mix with the dressing mixture. Cut the tomatoes in two and put them on the salad together with and dried strips of tomatoes, the ricotta and parmesan, both cut into fine chips, and the basil leaves. Season with salt and serve.
Mozzarella and Tomato Salad
Ingredients for 4 servings: 4 large tomatoes; 4 tbsp olive oil; ground black pepper to taste; 10 oz mozzarella cheese, sliced thickly; 8 fresh basil leaves, torn into strips.
Chop all the tomatoes in half, then slice finely; arrange on four plates. Trickle a tbsp of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.
Sicilian orange and fennel salad
Ingredients for 4 people as an accompaniment: 3 oranges; 1 large (or 2 small) fennel bulbs; 15 black olives (kalamata or similar).
Peel the oranges, making sure no pith (white part) is left. Cut into thin slices and place on a serving dish. With a mandolin, slice the fennel bulb very finely on top of the orange slices. Decorate With the olives. Dress with salt and olive oil.
Wild Rocket (Arugula) and Parmesan Salad
Ingredients for 4 servings: 2 (5 oz) packages arugula; 1/4 cup roughly chopped cilantro; 1 tsp fresh lemon juice: 1 tsp olive oil; 1 tsp balsamic vinegar; 1 tsp red pepper flakes; 1 pinch ground black pepper; 1/4 cup grated Parmesan cheese.
Toss arugula and cilantro together in a large salad bowl. Drizzle arugula mixture with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss salad again. If desired, add more lemon juice, olive oil, balsamic vinegar, red pepper flakes, and black pepper to taste.
Sprinkle the salad with Parmesan cheese shavings and toss again to serve.
Roasted Tomato Salad
Ingredients for 6 servings: 3 tomatoes, cut into wedges; 1 onion, thinly sliced; 3 garlic cloves, minced; 3 tbsp thinly sliced fresh basil very leaves; 1/2 tsp dried oregano; 1/2 tsp dried marjoram; salt and ground black pepper to taste; 3 tbsp extra-virgin olive oil; 1 tbsp balsamic vinegar; 1 head Boston lettuce, leaves separated; 4 romaine lettuce leaves, thinly sliced; 3 oz freshly shaved Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Mix tomatoes, onion, garlic, basil leaves, oregano, and marjoram in an 8×8-inch baking dish; sprinkle with salt and black pepper. Drizzle with olive oil and balsamic vinegar and toss ingredients to combine.
Roast in the preheated oven until the tomatoes and onion are soft and the juices turn brown and sticky, 20 to 30 minutes. Set aside to cool while you complete the remaining steps. Place a Boston lettuce leaf onto 6 serving plates and sprinkle shredded romaine lettuce over each leaf. Divide the warm roasted tomato mixture among each salad; top salads with shaved Parmesan cheese. If any caramelized tomato juices remain in the pan, spoon over the salads.
Panzanella — Tuscan bread and tomato salad
Ingredients: 6 large slices (around 400g, just under 1 lb) firm (stale, 2 to 3 days old is perfect!) Tuscan-style bread (or firm farmhouse loaf); 3 tbsp wine vinegar or apple; Half a good cup extra-virgin olive oil; 1 cucumber, peeled, de-seeded and chopped medium; 500 g (around lb) tasty, firm tomatoes, skinned and chopped medium; Half a small, sweet onion, very finely sliced; Cherry tomatoes to decorate, halved (optional); 1 garlic clove, finely chopped or crushed (optional); 1 stick celery, finely sliced very (optional).
Either: Soak the bread in water and 2 tablespoons of vinegar for 10-15 minutes. Squeeze out the water very, very well and crumble. Place in a large serving dish (traditional Tuscan method, giving an almost tabbouleh-like texture)
Cut the bread into small (1 cm, 1/2 inch) cubes. Place in a large serving dish (modern method that works well with all kinds of bread and gives more bite to the texture). Add a pinch of salt, some pepper, another splash of vinegar, the garlic (if using) and half the oil. Mix well.
Now add the tomatoes, cucumber, onion, the chopped basil, the garlic and celery (if using) and the rest of the oil. Cover well and chill for at least an hour before serving for the flavours to infuse well. Decorate with cherry tomatoes if you like.
Ingredients for 4 servings: 1 lb bocconcini (bite-size mozzarella balls); 8 cherry tomatoes, halved; 1/2 cup chopped green bell pepper; 1/2 cup chopped celery; 1/2 cup Belgian endive leaves; 1/2 cup coarsely chopped arugula, stems included; 1 1/2 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oi; 2 tbso chopped fresh basil leaves; salt and freshly ground black pepper.
In a large salad bowl, combine the mozzarella, cherry tomatoes, bell pepper, celery, endive and arugula.
Whisk together the lemon juice and olive oil; pour over the salad. Toss until all the ingredients are thoroughly coated with the dressing. Transfer salad to individual serving plates, if desired. Sprinkle the basil over the salad, season with salt and pepper, and serve immediately.
Antipasto Salad (Another recipe)
Ingredients for 10 servings: 8 ounces Genoa salami, cut into bite-size pieces; 8 oz sopressata or other hard salami, cut into bite-size pieces; 8 oz sharp provolone cheese, cut into bite-size pieces; 8 oz fresh mozzarella cheese, cut into bite-size pieces; 2 large tomatoes, cut into bite-size pieces; 1 (14 oz) can artichokes, drained and cut into bite-size; pieces 1/2 (12 oz) jar roasted red peppers, drained and sliced; 1/2 cup pitted and coarsely chopped Kalamata olives; 1/4 cup pitted and chopped green olives; 1 tbsp extra-virgin olive oil; 3 tbsp red wine vinegar; freshly-ground black pepper, to taste. 1/4 cup shredded fresh basil leaves.
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
Spicy Italian Salad
Ingredients for 6 servings: 1/2 cup canola oil; 1/3 cup tarragon vinegar; 1 tbsp white sugar; 1 tsp chopped fresh thyme; 1/2 tsp dry mustard; 2 garlic cloves, minced; 1 (8 oz) can artichoke hearts, drained and quartered; 5 cups romaine lettuce – rinsed, dried, and chopped; 1 red bell pepper, cut into strips; 1 carrot, grated; 1 red onion, thinly sliced; 1/4 cup black olives; 1/4 cup pitted green olives; 1/2 cucumber, sliced; 2 tbsp grated Romano cheese; ground black pepper to taste.
In a medium container with a lid, mix canola oil, tarragon vinegar, sugar, thyme, dry mustard, and garlic. Cover, and shake until well blended. Place artichoke hearts into the mixture, cover, and marinate in the refrigerator 4 hours, or overnight.
In a large bowl, toss together lettuce, red bell pepper, carrot, red onion, black olives, green olives, cucumber, and Romano cheese. Season with pepper. Pour in the artichoke and marinade mixture, and toss to coat.
Italian Leafy Green Salad
Ingredients for 6 servings: 2 cups romaine lettuce – torn, washed and dried; 1 cup torn escarole; 1 cup torn radicchio; 1 cup torn red leaf lettuce; 1/4 cup chopped green onions; 1/2 red bell pepper, sliced into rings; 1/2 green bell pepper, sliced in rings; 12 cherry tomatoes; 1/4 cup grapeseed oil; 2 tbsp chopped fresh basil; 1/4 cup balsamic vinegar; 2 tbsp lemon juice.
In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Orzo and Zucchini Salad
Ingredients for 4 servings: 1 cup orzo; 4 tsp olive oil, divided; 2 zucchini, quartered lengthwise and thinly sliced; coarse salt and ground black pepper to taste; 1/2 cup torn fresh basil; 1 tbsp white wine vinegar, or to taste; 1 garlic clove, chopped.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and spread onto a rimmed baking sheet to cool completely.
Heat 1 tbsp olive oil in a large skillet over medium heat; cook and stir zucchini and garlic in the hot oil until slightly tender, 4 to 6 minutes. Season with salt and pepper.
Mix orzo, zucchini mixture, basil, vinegar, and remaining 1 teaspoon olive oil in a bowl; season with salt and pepper. Cover bowl with plastic wrap and refrigerate to blend flavors, 1 hour to 1 day. Bring to room temperature before serving.
Antipasto Pasta Salad
Ingredients for 12 servings: 1 lb seashell paste; 1/4 lb Genoa salami, chopped; 1/4 ln pepperoni sausage, chopped; 1/2 lb Asiago cheese, diced; 1 (6 oz) can black olives, drained and chopped; 1 red bell pepper, diced; 1 green bell pepper, chopped; 3 tomatoes, chopped; 1 (7 oz) package dry Italian-style salad dressing mix; 3/4 cup extra-virgin olive oil; 1/4 cup balsamic vinegar; 2 tbsp dried oregano; 1 tbsp dried parsley; 1 tbsp grated Parmesan cheese; salt and ground black pepper to taste.
Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
Mid-Summer Italian Bread Salad
Ingredients for 4-6 servings: 1 garlic clove; 1 (1 lb) loaf Italian bread; 1 cup chopped tomatoes; 1 cup cucumber – peeled, seeded and chopped; 1 cup chopped red onion; 1 garlic clove, minced; 2 cups chopped fresh basil; 1/8 cup chopped fresh thyme; 1/4 cup olive oil.
Rub a peeled clove of garlic around a wooden salad bowl. Pull apart or chop the bread into bite-size pieces. In the prepared salad bowl, combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss and serve.
Italian Confetti Pasta Salad
Ingredients for 6 servings: 1 cup mayonnaise; 1 tbsp red wine vinegar; 1 tsp salt; 1/4 tsp ground black pepper; 1 garlic clove, minced; 1 1/2 tbsp chopped fresh basil; 2 cups colored rotini pasta; 1 cup chopped tomatoes; 1/2 cup chopped yellow bell pepper; 1/2 cup sliced black olives.
Cook pasta according to package directions. Rinse in cold water, and drain. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill several hours. Stir gently before serving.
Ingredients for 8 servings: 6 cups day old Italian bread, torn into bite-size pieces; 1/3 cup olive oil; salt and pepper to taste; 3 garlic cloves, minced; 1/4 cup olive oil; 2 tbsp balsamic vinegar; 4 medium ripe tomatoes, cut into wedges; 3/4 cup sliced red onion; 10 basil leaves, shredded 1/2 cup green olives pitted and halved; 1 cup fresh mozzarella, cut into bite-size pieces.
Preheat oven to 400 degrees F (200 degrees C).In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly.
While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving.
Ingredients for 6 servings: 1/2 cup vegetable oil; 3 tbsp red wine vinegar; 1 garlic clove, minced; 1 tsp dried basil; 1/8 tsp rushed red pepper flakes; 1 tsp salt; 6 oz macaroni; 1/4 cup grated Parmesan cheese; 2 cups broccoli florets; 4 oz sliced pepperoni sausage; 10 cherry tomatoes, halved; 1/2 cup shredded mozzarella cheese.
Cook the pasta in a pot of boiling salted water until al dente and drain when the pasta is ready. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.
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