Insalata Contadina Recipe
Gluten Free. Romaine and field greens topped with fresh tomatoes, mixed with basil & garlic in a red wine vinaigrette.
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
Prepare the Greens
In a large salad bowl, add the chopped romaine lettuce and field greens. Rinse them under cold water and pat them dry with a salad spinner or paper towels.
- 2
Chop the Tomatoes
Dice the fresh tomatoes into bite-sized pieces and add them to the greens in the bowl.
Dressing Preparation
- 3
Prepare the Dressing
In a small bowl or jar, combine the fresh basil leaves, minced garlic cloves, red wine vinegar, and olive oil. Whisk or shake until well combined.
- 4
Season the Dressing
Add salt and black pepper to the dressing mixture, adjusting to taste. Whisk or shake again to incorporate.
Serve the Salad
- 5
Combine and Serve
Pour the dressing over the salad just before serving. Toss gently to coat all the greens and tomatoes in the dressing. Serve immediately.
