Green salad with grapes and parmesan
4 servings
15 minutes
Green salad with grapes and parmesan is a true reflection of Italian gastronomy, where freshness and harmony of flavors take center stage. Historically, such salads emerged in Mediterranean cuisine due to Italians' love for simple yet exquisite combinations. Tender salad leaves create lightness, sweet grapes add juiciness, and parmesan provides a subtle salty depth of flavor. Marinated onions in wine vinegar add zest, while the olive oil dressing ties all the ingredients together, highlighting their natural freshness. This salad is perfect as a light appetizer or side dish to main courses, and its elegant combination makes it suitable even for festive tables. Enjoy this culinary masterpiece!
1
Slice the onion into half rings, place in a bowl, pour with wine vinegar and lightly press. Let it sit for 5 minutes.
- Shallot: 3 heads
- White wine vinegar: 2 tablespoons
2
Tear the lettuce leaves by hand, add seedless grapes and finely chopped cilantro.
- Mixed salad leaves: 150 g
- Grapes: 250 g
- Cilantro: 1 bunch
3
Remove the onion from the vinegar and add it to the salad, keep the vinegar.
- Shallot: 3 heads
- White wine vinegar: 2 tablespoons
4
Slice the Parmesan into thin strips using a cheese slicer (a vegetable peeler will also work).
- Parmesan (Parmigiano Reggiano): 100 g
5
Mix the vinegar in which the onions were marinated with olive oil, season with salt and pepper, and pour the dressing over the salad.
- White wine vinegar: 2 tablespoons
- Extra virgin olive oil: 6 tablespoons
- Sea salt: pinch
- Freshly ground black pepper: pinch
6
Mix everything well and top with strips of cheese.
- Parmesan (Parmigiano Reggiano): 100 g
