Prep Time: 10 Minutes
Literally "perfect salad", this salad starts with a variety of fresh spring lettuces and greens and is dressed with extra virgin olive oil and good vinegars. (In Italy there is no such thing as "Italian Dressing".)
6-8 cups fresh leafy lettuces or other tender greens
1/4 small red onion (or 1 shallot), thinly-sliced
1 red radish, thinly sliced
1/2 medium carrot, thinly-sliced
1 Japanese cucumber, unpeeled, cut into 1/4' slices
2 ripe tomatoes (Roma preferred), diced or sliced
1 bell pepper (red, yellow, or orange, NOT green)
1 small fennel bulb (optional)
2 Tbsp. Traditional Dark Balsamic Vinegar
2 Tbsp. Red Wine Vinegar or apple cider vinegar
1/4 cup Tuscan Herb Olive Oil
1 Tbsp. Calabrian dried oregano or Sicilian Herb Dipping Blend or Italian herbs
freshly cracked black pepper
½ tsp. sea salt
Variations: Add arugula, fresh thyme or marjoram, or whatever raw vegetables and herbs you fancy. If you can find watermelon radishes, these are a beautiful addition when sliced very thin.
From the heart and imagination of Rebecca Woodland, The Blonde Vegetarian. https://rebeccawoodland.net
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This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
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