Fresh salad, ciabatta, pesto, puglia buratta |
Brunch, Vegetarian, Cheese, Vegetables and Fruits
A summer salad served with a string cheese from a southern Italian region, on toasted bread.
The ingredients that make up your salad can vary depending on the season.
A cheese from your region can be a way to make the recipe your own.
Ingredients
Recipe for 4 servingsSalade
Ciabatta, Pesto, Puglia Burrata
- Salt and pepper
- Olive oil
Preheat your Oven at 400 °F
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Setting up
Be sure to wash your vegetables thoroughly.
Cut the tomatoes into cubes (brunoise).
Cut the cucumber into strips, circling the core. Cut into sticks and then into cubes (brunoise).
Drain the bell pepper, cut into sticks and then into cubes (brunoise).
Cut the mango in half around the core, remove the skin with a tablespoon. Cut each mango half into strips, sticks and cubes (brunoise).
Cut the avocado in half, remove the pit, remove the flesh, same operations as the mango.
Thinly slice the onion, remove the seeds from the Jalapeno, slice it thinly, (optional if you do not wish to spice up your dish).
Zest the lime and the lemon, recover the juice in both cases.
Peel and crush the garlic cloves.
Grate the Parmesan cheese, put the pine nuts in a hot pan, just to roast them, and transfer them to olive oil to infuse (Pesto)
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Salade
Mix all the vegetables in a bowl, add the lime juice and zest, make sure to season with salt and pepper.
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Ciabatta, Pesto, Puglia Burrata
Ciabatta Put them in a toaster, or in an oven with a drizzle of olive oil
Pesto In a food processor, blend all your ingredients, gradually incorporating the olive oil. Taste, adjust the seasoning and set aside in a cool place.
Burrata Spread your Burrata on the toasted bread, add a good turn of the pepper mill and a drizzle of olive oil
The ingredients that make up your salad can vary depending on the season.
A cheese from your region can be a way to make the recipe your own.