Insalata Rustica Sammarinese
The Quirky Foodster Team
Ingredients
- Mixed salad greens — 200 g (7 oz)
- Tomatoes, cut into wedges — 2
- Cucumber, sliced — 1/2
- Prosciutto or similar cured meat, torn into pieces — 80 g (3 oz)
- Pecorino cheese, shaved — 80 g (3 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Salt and black pepper, — to taste
Method
- Combine the salad greens, tomatoes and cucumber in a large bowl.
- Scatter the torn prosciutto and shaved pecorino over the top.
- Whisk together the olive oil, vinegar, salt and pepper.
- Drizzle the dressing over the salad just before serving and toss gently.
Introduction: A simple, hearty salad of mixed greens, tomatoes, cured meat and local cheese.
Cultural Background: This rustic salad reflects everyday Sammarinese cooking, combining garden vegetables with a little cured meat and cheese for a satisfying, well-rounded light meal.
Tips: Dress the salad only just before serving to keep the greens crisp. Use good quality olive oil, as it plays a central role in the simple dressing.
Variations: Add a handful of toasted pine nuts for crunch; swap pecorino for Parmesan shavings for a milder flavour.
Storage: This salad is best assembled fresh; undressed components can be stored separately in the refrigerator for up to 1 day.
Reheating: This salad is served cold and is not reheated.
Nutrition: Approx. 260 kcal, 14 g protein, 8 g carbohydrate, 20 g fat per serving.
FAQs:
Q: Can this salad be made vegetarian?
A: Yes, simply omit the prosciutto for a vegetarian version, or substitute with roasted vegetables.
Q: What cheese works best here?
A: A firm pecorino gives the traditional sharp flavour, though Parmesan is a suitable milder alternative.
- Mixed salad greens — 200 g (7 oz)
- Tomatoes, cut into wedges — 2
- Cucumber, sliced — 1/2
- Prosciutto or similar cured meat, torn into pieces — 80 g (3 oz)
- Pecorino cheese, shaved — 80 g (3 oz)
- Olive oil — 3 tbsp
- Red wine vinegar — 1 tbsp
- Salt and black pepper, — to taste
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