Insalata Di Sorellina's Recipe
Ricotta cheese, fresh mozzarella cheese, kalamata olives, grape tomatoes, microgreens, fresh parsley, mixed lettuce and fresh basil. Topped with a home-made caper vinaigrette, served with toasted French bread. Gluten-free option available upon request.
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Ingredients
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Salad Ingredients
Caper Vinaigrette Ingredients
Bread Ingredients
Method
Salad Preparation
Prepare the Salad Base
In a large bowl, combine the mixed lettuce, microgreens, and fresh parsley. Toss to mix evenly.
Add the Cheese and Vegetables
Cut the fresh mozzarella cheese into bite-sized pieces and halve the grape tomatoes. Add both to the salad bowl along with the ricotta cheese and kalamata olives.
Add Fresh Herbs
Tear the fresh basil leaves and add them to the salad mixture. Gently toss everything together to combine.
Caper Vinaigrette Preparation
Combine Ingredients
In a small bowl or jar, add the caper berries, extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper.
Mix Vinaigrette
Whisk or shake the mixture until well combined and emulsified. Taste and adjust seasoning if needed.
Bread Preparation
Toast the French Bread
Slice the French bread into 1-inch thick slices. Brush each slice with olive oil and place them on a baking sheet.
Bake the Bread
Preheat the oven to 375°F (190°C) and bake the bread for about 10-12 minutes until golden and crispy.
Serving Instructions
Assemble the Salad
Drizzle the caper vinaigrette over the salad and toss gently to coat all ingredients. Serve immediately.
Serve with Toasted Bread
Plate the salad alongside the toasted French bread slices for a delightful combination.