Is it already too hot to turn on the stove? Fortunately, there are mixed salads, which can be prepared with many seasonal vegetables, dried fruit, fresh fruit, etc… allowing us to eat tasty and light without necessarily having to endure the heat of the stove. They are very appetizing, tasty, and substantial and will help us combat the heat in a healthy way, without weighing us down. Salads can also be a great portable snack to enjoy at work or under the beach umbrella. They can be customized and prepared well in advance.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 5
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1 head red radicchio
- 1 head iceberg lettuce
- 3.5 oz walnut kernels
- to taste pitted black olives
- 5 oz sweet corn
- 1 cucumber
- 4 salad tomatoes
- 1 stalk celery
- 1 fresh spring onion
- 3.5 oz feta or firm sheep's ricotta
- to taste extra virgin olive oil
- to taste fine salt
- to taste apple cider or balsamic vinegar
Steps
Cut the iceberg lettuce and radicchio into strips, wash them under running water, and let them drain in a colander.
Rinse the sweet corn under running water and let it drain.
Wash the tomatoes and celery and cut them into small cubes.
Slice the spring onion very thinly.
Peel the cucumber and cut it into chunks.
Pit the olives and cut the feta or ricotta into cubes, and finally, shell the walnuts.
In a very large bowl, place all the ingredients except the cheese cubes. Add salt, oil, and vinegar (apple cider or balsamic) to taste, and mix to distribute the dressing evenly.
Finally, add the ricotta cubes and place the salad in the fridge to season, or serve it immediately.
Bon appetit
