Neapolitan Salad
2 servings
10 minutes
Neapolitan salad is a bright and sunny dish that reflects the spirit of Italian cuisine. Its base is a mix of fresh greens, including radicchio, romaine, and frisée, which add textural complexity and a slight bitterness. Sun-dried tomatoes contribute richness, while delicate mozzarella adds creaminess and softness. Two types of onions—sweet red and yellow—create a piquant note that highlights the juiciness of yellow tomatoes. Dressed with premium extra virgin olive oil and light pink Himalayan salt, this salad is perfect for a light dinner or as an accompaniment to Mediterranean main dishes. Its freshness and balance of flavors make it a true centerpiece on the table, while its Neapolitan flair turns it into a culinary journey to the heart of Italy.
1
Chop the sun-dried tomatoes into small pieces.
- Sun-dried tomatoes: 50 g
2
Do the same with the cheese.
- Mozzarella cheese: 50 g
3
Finely chop the Chinese cabbage.
- Napa cabbage (pak choi type): 30 g
4
Tear the lettuce leaves by hand into a deep bowl.
- Radicchio: 30 g
- Frillice (frilled iceberg): 30 g
- Romano lettuce: 30 g
5
Combine with the chopped ingredients.
6
Chop the tomato finely and salt it.
- Yellow tomatoes: 50 g
- Pink Himalayan salt: to taste
7
Chop both types of onions finely.
- Sweet red onion: 30 g
- Onion: 30 g
8
Send the onion to the salad along with the tomatoes.
- Sweet red onion: 30 g
- Onion: 30 g
- Yellow tomatoes: 50 g
9
Season with olive oil.
- Extra virgin olive oil: 2 tablespoons
10
Mix thoroughly and serve.