Italian style salad with sun-dried tomatoes and champignons
4 servings
20 minutes
This salad is a true reflection of Italian gastronomic philosophy, combining freshness, balance of flavors, and sophistication. Sun-dried tomatoes with a sweet-sour taste complement the tenderness of mushrooms and the creamy texture of feta cheese. Crunchy celery and apples add freshness, while basil and mint contribute notes of aromatic greens. Red onion and mandarin slices highlight the complexity of flavors, creating a harmonious contrast. Dressed with balsamic sauce, the salad acquires a noble acidity that perfectly complements all components. This salad is great as a light appetizer or an exquisite addition to Mediterranean main dishes. It will be a wonderful decoration for any festive or everyday table, bringing the atmosphere of sunny Italy to the meal.
1
Wash the lettuce leaves and tear them into small pieces, place in the cold, can be chopped before serving.
- Green salad: 80 g
2
Clean and slice the celery stalk about 5 mm thick
- Celery stalk: 4 stems
3
Peel the apples, remove the core, and cut them to the same size as celery.
- Antonov apples: 2 pieces
4
Mix celery and apples, add lemon juice, and stir.
- Celery stalk: 4 stems
- Antonov apples: 2 pieces
- Lemon juice: 20 ml
5
Separate basil and mint from the stems, wash and dry them, keep in a cool place until serving.
- Mint leaves: 1 bunch
- Basil leaves: 1 bunch
6
Clean the mushrooms and slice them; if you have large mushrooms, it's better to cut them in half.
- Fresh champignons: 80 g
7
Cut feta cheese into cubes
- Feta cheese: 200 g
8
Dried tomatoes, cut into pieces about 1.5 cm (usually they are small in jars, each piece is divided into 3 or 4 parts).
- Sun-dried tomatoes in oil: 80 g
9
We divide the mandarin into segments.
- Tangerines: 1 piece
10
We slice the red onion into half rings; it's always better to cut the onion at the end so it doesn't lose its juice and become bitter.
- Red onion: 120 g
11
The most important stage is assembling the salad before serving, in the following order: lay out the lettuce leaves, apples, and celery after drying them. Add basil and mint, red onion, mushrooms, feta cheese, tomatoes, garnish with mandarin segments and dress with balsamic sauce.
- Green salad: 80 g
- Celery stalk: 4 stems
- Antonov apples: 2 pieces
- Mint leaves: 1 bunch
- Basil leaves: 1 bunch
- Red onion: 120 g
- Fresh champignons: 80 g
- Feta cheese: 200 g
- Sun-dried tomatoes in oil: 80 g
- Tangerines: 1 piece
- Balsamic sauce: 20 ml