Ingredients for Amalfi Salads
- 1/2 cup pine nuts
- Salad Leaves
- 2 cups cherry or grape tomatoes, halved
- Black Olives
- Sun Dried Tomato Paste
- Balsamic Vinegar
- 1/2 cup extra virgin olive oil
How to Make Amalfi Salads
- **Day Before:**
- **Make the Dressing:** In a small bowl, whisk together the tomato paste and red wine vinegar.
- Slowly whisk in the olive oil until a smooth emulsion forms. Season generously with salt and pepper to taste.
- Transfer the dressing to a screw-top jar for storage. Re-whisk gently before serving.
- **Toast the Pine Nuts:** Heat a small dry frying pan over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown (about 3-5 minutes). Let cool completely and store in an airtight container.
- **Day Of:**
- **Assemble the Salads:** In a large bowl, combine the mixed salad leaves, halved cherry tomatoes, and Kalamata olives.
- Pour the dressing over the salad and gently toss to coat.
- Divide the salad among eight glasses or serving bowls.
- **Garnish:** Sprinkle each serving generously with the toasted pine nuts.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
4g
Fat
9g
Carbs
1g
