The heat has arrived and today for lunch I prepared this fruit and vegetable salad, a fresh and easy recipe to make without turning on the stove. Perfect as an appetizer, as a main dish, or even to accompany any type of second course, from the simplest to the most elaborate. How about trying this dish, so simple and at the same time rich in flavor.
SUMMER RECIPES TO TRY
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Fruit and Vegetable Salad Ingredients
- 2 nectarines
- 2 apricots
- 1 carrot
- 5.3 oz lettuce (your choice)
- 1.4 oz black olives
- extra virgin olive oil
- salt
- lemon juice
Fruit and Vegetable Salad Steps
To prepare this dish, start by washing the vegetables (lettuce and carrot), then the fruit. I used nectarines, which have fairly firm flesh and smooth skin, so you can avoid peeling them.
Put the lettuce in a bowl, add the carrot cut as you prefer (I used a peeler to obtain large strips), you can also use a wide-hole grater to get smaller carrots.
Dry the fruit and cut the nectarines into wedges and then into cubes, cut the apricots into thin slices instead.
Add the fruit to the bowl with the vegetables. Season everything with a pinch of salt and 3 tablespoons of extra virgin olive oil and the juice of the lemon. If you like, add nuts such as almonds or walnuts. Some types of cheese also go really well, such as feta, pecorino, or diced mozzarella.
Mix all the ingredients well, also add the olives, preferably pitted, and serve at the table.
If you don’t like lemon, you can replace it with balsamic vinegar or apple cider vinegar. You can also customize it with the fruits you like best, and you can prepare it at any time of the year using seasonal fruits and vegetables.
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