Ingredients with Measurements:
- 1 head of romaine lettuce, chopped
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/2 cup of chopped fresh cilantro
- 1/2 cup of chopped red onion
- 1/2 cup of chopped cucumber
- 1/2 cup of chopped red bell pepper
- 1/2 cup of chopped yellow bell pepper
- 1/2 cup of chopped green bell pepper
- 1/2 cup of chopped cherry tomatoes
- 1/2 cup of crumbled feta cheese
- 1/2 cup of sliced Kalamata olives
- 1/4 cup of extra-virgin olive oil
- 1/4 cup of red wine vinegar
- 1 tablespoon of honey
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped romaine lettuce, parsley, mint, cilantro, red onion, cucumber, red bell pepper, yellow bell pepper, and cherry tomatoes.
2. In a separate bowl, whisk together the olive oil, red wine vinegar, honey, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Add the crumbled feta cheese and sliced Kalamata olives and toss again.
5. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
Temperature:
- Room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 20g
- Carbohydrates: 12g
- Protein: 6g
Substitutions for ingredients:
- Any type of lettuce can be used instead of romaine lettuce.
- Any type of cheese can be used instead of feta cheese.
- Any type of vinegar can be used instead of red wine vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Add avocado for a creamy texture.
- Add roasted corn for a sweet and smoky flavor.
Tips and tricks:
- Make sure to chop all the ingredients into bite-sized pieces for easy eating.
- The dressing can be made ahead of time and stored in the fridge for up to a week.
- To make the salad more filling, add some cooked quinoa or brown rice.
Storage instructions:
- Store any leftover salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra herbs or a sprinkle of feta cheese.
Garnishes:
- Extra herbs
- Feta cheese
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too salty, rinse the olives before adding them.
Food safety advice:
- Make sure to wash all the vegetables before using them in the salad.
- Store any leftovers in the fridge and do not leave the salad out at room temperature for more than 2 hours.
Food history:
- Paddraccio Salad is a Mediterranean-inspired salad that originated in Italy.
Flavor profiles:
- This salad is fresh and herbaceous with a tangy dressing and salty feta cheese.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish at a summer barbecue.
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Region: Italian