Traditional Vegetarian Italian Salads

From Light and Refreshing to Hearty Favourites from Italy

© Ankie Renique

Nov 15, 2009

Firstly we take the famous tomato and mozzarella salad but here it has a bit of extra kick by adding spring onions and garlic. This recipe serves four.

Tomato and Mozza Salad

The ingredients required are:

• 6 plum tomatoes, sliced
• 250g buffalo mozzarella, drained and sliced
• 2 spring onions, sliced
• 75g black olives
• Salt and black pepper
• For the dressing you will need:
• 3 tbsp extra virgin olive oil
• 1 clove garlic, crushed
• 2 tsp balsamic vinegar
• 2 tbsp chopped fresh basil

Method:

1. Arrange the tomatoes, mozzarella, spring onions and olives in layers on serving plates and season.
2. To make the dressing, heat the oil and garlic in a small saucepan over a very low heat for 2 minutes or until the garlic has softened but not browned. Remove the pan from the heat, add the vinegar and basil, then pour over the salad.

The following is a hearty Tuscan panzanella with roasted tomato vinaigrette. The bread in this recipe ensures that the salad is substantial and can be enjoyed as a main course.

Panzanella with Roasted Tomato Vinaigrette

You will need the following ingredients to serve four:

• 600g stale, rustic Italian-style bread (about half a loaf)
• 2 tbsps olive oil
• 2 tbsps fresh rosemary, chopped
• 1 kg assorted tomatoes
• 1 continental cucumber
• 1 Spanish onion
• 20 kalamata olives
• 4 mint leaves, finely sliced
• 1 tbsp fresh marjoram

For the dressing you will need:

• 4 small tomatoes
• Half a cup of quality olive oil
• 2 tbsps red wine vinegar
• 1 tbsp balsamic vinegar
• 3 cloves garlic
• Salt and freshly ground pepper

Method:

1. Cut the bread into cubes, and toss with 2 tablespoons olive oil and the rosemary. Spread out on a baking tray and bake at 200C for 5 minutes until golden brown.
2. To make the dressing, heat a heavy pan and brush the skins of the small tomatoes with a little olive oil. Cook these whole tomatoes in the pan until well blackened all over. Peel them and then puree with the remaining olive oil, vinegars, garlic, salt and pepper to taste. Set aside.
3. Remove the seeds from the other tomatoes and chop into small chunks. Peel the cucumber and remove the seeds by running a teaspoon along the central seed area. Slice finely. Finely chop the Spanish onion. Remove the stones from the olives by squashing them with the wide blade of a knife.
4. In a mixing bowl, place the bread cubes, tomatoes, cucumber, Spanish onion, olives and torn basil leaves. Add the chopped mint and marjoram. Mix well. Pour the dressing over and toss thoroughly. Allow to sit for 10 minutes then serve.

Last but not least is the Italian eggplant salad. You can use aubergine as well.

Eggplant Salad

For four people you will need:

• 1 large eggplant (or aubergine)
• Quarter of a cup of vegetable oil
• 2 cloves garlic
• Quarter of a cup of red wine vinegar
• Third of a cup of olive oil
• Third of a cup of chopped parsley
• Snipped basil leaves or dill to taste
• 1 red pepper
• 1 salad onion (or red onion), finely chopped
• Salt and pepper

Method:

1. Cut the eggplant into cubes and fry very gently with the oil in a covered pan until pale golden and tender. Allow to cool in a colander to help drain some of the excess oil. Meanwhile in a food processor puree the garlic with the vinegar, olive oil, parsley, basil or dill and salt and pepper to taste.
2. Toss the eggplant in the dressing in a salad bowl. Meanwhile char the red pepper over a gas flame or under a hot grill until skin is blackened all over. Now scrape away the blackened skin, rinsing frequently in cold water. When all the pepper is peeled, halve, flick out the seeds and cut into large chunks. Canned red pepper can be used instead if you like. Add to the salad and scatter with the chopped onion.

Tomato and Mozzarella Salad

Tuscan Panzanella

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