Uri Insalata Recipe
ANTIPASTI and ENZA roasted SALAD peppers Lettuce with, Enza onions, dressing feta. cheese, olives
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Components
Dressing
Method
Salad Preparation
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Slice the red peppers in half, remove the seeds and membranes, and place them cut side down on a baking sheet. Roast in the oven for about 20-25 minutes, or until the skins are blistered and charred. Remove from the oven and let cool. Once cooled, peel the skins off and chop into bite-sized pieces.
- 2
Preparing the Lettuce
Wash the lettuce thoroughly under cold water. Dry it using a salad spinner or pat it dry with a clean kitchen towel. Tear the lettuce into bite-sized pieces and place in a large salad bowl.
- 3
Slicing the Onions
Peel and thinly slice the Enza onion. You can soak the slices in cold water for 10 minutes to mellow the flavor if desired.
- 4
Adding the Remaining Ingredients
Add the chopped roasted red peppers, sliced onions, feta cheese, and olives to the bowl with the lettuce.
Dressing Preparation
- 5
Making the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic clove, Dijon mustard, salt, and black pepper until well combined.
- 6
Combining the Salad and Dressing
Drizzle the dressing over the salad ingredients in the large bowl. Toss gently to combine all ingredients and ensure everything is evenly coated with the dressing.