Roman Summer Salad Recipes

ROMAN SUMMER SALAD

Roman Summer Salad image

You are gonna love this! Recipe courtesy Giada De Laurentiis from her show Everyday Italian, Episode: Dressing Up BBQ.

Provided by Sharon123

Categories Salad Dressings

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup balsamic vinegar
1/2 cup pitted green olives, halved
1/2 cup black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, minced
8 fresh basil leaves, shredded
1/2 teaspoon fresh ground black pepper
6 tablespoons extra virgin olive oil
1 lb vine ripened tomatoes (about 3 tomatoes)
1/2 cup quartered marinated artichoke hearts (optional)

Steps:

Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes.
Set aside to cool.
Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
To serve, slice the tomatoes into 1/4" thick rounds and place, slightly overlapping, on a serving plate. Place artichoke hearts, if using, over top of tomatoes.
Spoon the olive and parsley mixture over the tomatoes.
Drizzle the reduced balsamic over the salad and serve. Enjoy!

Nutrition Facts : Calories 253.8, Fat 25.2, SaturatedFat 3.5, Cholesterol 2.5, Sodium 653.9, Carbohydrate 7.1, Fiber 2.8, Sugar 3.1, Protein 2.5

SIMPLE ROMAINE SALAD

Simple Romaine Salad image

This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.

Provided by FrackFamily5 CA->CT

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

Steps:

Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
Sprinkle with sea salt and toss gently right before serving.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g

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