Italian salad with sun-dried tomatoes
2 servings
600 minutes
Italian salad with sun-dried tomatoes is a light and elegant dish filled with Mediterranean aromas. Sun-dried tomatoes prepared with sea salt and Italian herbs give the salad a rich flavor with a hint of acidity and sweetness. They harmoniously combine with fresh salad leaves, adding freshness and textural complexity to the dish. Goat cheese adds creaminess and tenderness, while olive oil binds all the ingredients into a single gastronomic pleasure. This salad is not only exquisite but also healthy, perfect as a light standalone dish or an accompaniment to a main meal. Its roots go deep into Italian cuisine where simple yet quality ingredients play a key role. Enjoy every bite as it is the true embodiment of Mediterranean flavor!
1
Dried tomatoes can be made at home: take 'plum' tomatoes (consider that they will shrink to 2/3) cut in half, remove the soft core, place on a baking sheet, sprinkle with sea salt, Italian herbs (mix), and pepper mix (set). No need to grease the baking sheet (can be on a bare sheet or paper). Place in a preheated oven (at 90 degrees) and dry for 5 to 8 hours at 80–90 degrees. You need to feel the temperature yourself so that the tomatoes do not bake or dry out, but rather dehydrate. Place the finished tomatoes in a jar, add a bit of garlic, spices (optional), and olive oil (gently press the tomatoes, the oil should barely cover them).
- Sun-dried tomatoes in olive oil: 200 g
- Olive oil: 2 tablespoons
2
Place the prepared, cooled tomatoes in a salad bowl.
- Sun-dried tomatoes in olive oil: 200 g
3
Tear lettuce leaves (to your taste: romaine, green, iceberg) for the tomatoes. You can add arugula or a mix of salad leaves.
- Green salad leaves: 1 stem
4
Cut the soft bryndza (I highly recommend 'Serbian bryndza').
- Goat's milk brynza: 200 g
5
Season with olive oil.
- Olive oil: 2 tablespoons