Orange Salad
2 servings
10 minutes
Orange salad is a bright and sunny dish of Italian cuisine that awakens the appetite at first glance. Its rich color symbolizes the warmth and joy of the Mediterranean. Crispy lettuce leaves create a light base, while sweet bell pepper and pumpkin shavings add juiciness and delicate sweetness. The dressing made from olive oil with mustard, salt, and sugar gives the dish a subtle spiciness. The picture is completed with pieces of feta cheese, red basil, and pumpkin seeds that provide a creamy texture and nutty undertone to the salad. This is the perfect treat for a summer table—light, refreshing, and rich in vitamins. Orange salad pairs wonderfully with white wine and works well as a standalone dish or as a side to fish and seafood.
1
Wash and dry the lettuce leaves and vegetables.
- Mixed salad leaves: 1 bunch
- Orange bell pepper: 1 piece
- Pumpkin: 100 g
2
Place the lettuce leaves on a plate.
- Mixed salad leaves: 1 bunch
3
Cut the orange bell pepper into strips.
- Orange bell pepper: 1 piece
4
Make pumpkin shavings 8-10 cm long from the pumpkin.
- Pumpkin: 100 g
5
On top of the lettuce leaves, we place the pepper, form roses from pumpkin shavings, and can scatter the short shavings randomly.
- Orange bell pepper: 1 piece
- Pumpkin: 100 g
6
We make the dressing: mix olive oil, mustard, salt, and sugar.
- Extra virgin olive oil: 2 tablespoons
- Mustard: to taste
- Sea salt: to taste
- Brown sugar: to taste
7
We decorate the salad with feta, basil leaves, and pumpkin seeds.
- Feta cheese: 50 g
- Red Basil: to taste
- Peeled pumpkin seeds: 1 tablespoon
8
We dress the salad with dressing. We add pepper to taste.
- Ground black pepper: to taste