Insalata Mista

Insalata Mista

On a hot summer day this salad makes a nice lunch served with cold slice ham and and fresh baked bread.

Insalata Mista

1 head of lettuce

5 ounces fresh mushrooms

1 large carrot, grated

1 zucchini, quartered lengthwise and sliced thinly

1 cucumber, peeled and sliced

4 tomatoes cut into wedges

1/3 cup extra virgin olive oil

1/3 cup wine vinegar

1 small onion

1 garlic clove, sliced

Basil and oregano

Salt and peppers

In a small sauce pan heat the wine vinegar with a sliced clove of garlic and diced onion.  Bring to a boil and simmer for 2 minutes then strain into a small bowl.  Add the olive oil and beat with a fork.  In a large bowl combine sliced tomatoes, cucumbers, zucchini, mushrooms and grated carrots.  Pour the marinated vinegar and olive oil over the vegetables.  Season with basil, oregano, salt and pepper and toss.  Allow to stand a few minutes.  Wash and dry the lettuce.  Cut the leaves into very thin strips.  Arrange lettuce on a plate and mound the other vegetables in the center.  Garnish with crumbled Pecorino cheese or grated Parmigiano.

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