Ingredients with Measurements:
- 1 lb. pitina (smoked pork sausage)
- 2 cups cherry tomatoes, halved
- 1 cup pitted Kalamata olives
- 1/2 red onion, thinly sliced
- 4 cups mixed greens
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Slice the pitina into thin rounds and place them on a baking sheet. Roast in the oven for 10-12 minutes until crispy.
3. In a large bowl, combine the cherry tomatoes, Kalamata olives, red onion, and mixed greens.
4. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Add the dressing to the salad and toss to combine.
6. Top the salad with the roasted pitina rounds.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 12g
- Protein: 13g
Substitutions for ingredients:
- Pitina can be substituted with any smoked sausage.
- Kalamata olives can be substituted with any type of pitted olives.
- Mixed greens can be substituted with any type of lettuce.
Variations:
- Add crumbled feta cheese to the salad for a tangy flavor.
- Substitute the red wine vinegar with balsamic vinegar for a sweeter dressing.
- Add sliced cucumbers to the salad for a refreshing crunch.
Tips and tricks:
- Make sure to slice the pitina into thin rounds to ensure even roasting.
- Use a sharp knife to thinly slice the red onion.
- Toss the salad with the dressing just before serving to prevent the greens from wilting.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- The 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.
Garnishes:
- Garnish the salad with fresh herbs such as parsley or basil.
Pairings:
- This salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Serve the salad with a side of crusty bread or grilled vegetables.
Troubleshooting advice:
- If the pitina is not crispy after roasting, place it under the broiler for an additional 1-2 minutes.
Food safety advice:
- Make sure to wash all produce before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
- Pitina is a traditional smoked pork sausage from the Friuli region of Italy.
Flavor profiles:
- The salad has a smoky, salty flavor from the pitina and olives, balanced by the sweetness of the cherry tomatoes and tangy dressing.
Serving suggestions:
- Serve the salad as a light lunch or as a side dish for a summer barbecue.
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