Paesanos Insalata (serves 8-10) Recipe
Romaine, tomatoes, Kalamata olives, carrots, roasted peppers, pickled red onion, feta, balsamic vinaigrette.
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Ingredients
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Salad
Pickled Red Onions
Balsamic Vinaigrette
Method
Pickled Red Onions
- 1
Prepare the pickling liquid
In a small saucepan or heatproof bowl, combine red wine vinegar, water, sugar, and salt. Stir until the sugar and salt are fully dissolved.
- 2
Pickle the onions
Add the sliced red onions to the liquid, ensuring they are fully submerged. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours for deeper flavor. Drain before using.
Balsamic Vinaigrette
- 3
Mix the base
In a medium bowl, whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper until well combined.
- 4
Emulsify the dressing
Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is fully emulsified and slightly thickened. Adjust seasoning to taste.
Salad Assembly
- 5
Prepare the vegetables
Wash and thoroughly dry the romaine lettuce. Chop into bite-sized pieces. Prepare tomatoes, olives, carrots, and roasted red peppers as indicated.
- 6
Assemble the salad
In a large serving bowl, combine romaine, tomatoes, olives, carrots, roasted red peppers, and pickled red onions. Toss gently to evenly distribute ingredients.
- 7
Dress and finish
Add balsamic vinaigrette gradually, tossing until the salad is lightly coated. Top with crumbled feta cheese just before serving.
