The Taralli Salad is a fresh, delicious, and nutritious summer no-cook salad. We wanted to bring something to the beach for lunch, and I thought of making a nice rich and flavorful mixed salad with what I had in the fridge/pantry (and I didn’t have much since we were away from home for several days in August :D). I grabbed some mozzarella balls, tuna, olives, pickled salad, taralli and prepared a delicious big salad! The Taralli Salad is ready in 5 minutes, perfect for a quick dinner or lunch, whether at home, at the beach, in the park, or at the office. I’m sure you’ll love it!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz cherry mozzarella balls
- 7 oz pickled salad
- 5.3 oz tuna in oil
- 1.8 oz black olives
- 1.8 oz extra virgin olive oil
- to taste basil
- to taste salt
- to taste black pepper
Steps
The Taralli Salad with tuna, olives, and mozzarella balls is straightforward and quick to prepare. First, place the extra virgin olive oil and basil in a food processor and blend quickly.
In a bowl, put the pickled salad, drained mozzarella balls (cherry mozzarella), and tuna, pitted olives, crumbled taralli (I used chili ones, but you can use whichever you prefer), salt, black pepper, oregano, and the basil oil prepared earlier, and mix all the ingredients well.
The Taralli Salad is ready; you can eat it immediately or, better yet, let it rest in the fridge for a few minutes.
Notes:
The Taralli Salad with tuna, olives, and mozzarella balls can be stored in the fridge for a couple of days. Instead of pickled salad, you can use cherry tomatoes, julienned carrots, and/or bell peppers in oil/cooked.
More salad recipes HERE
