Amalfi Salads
These individual Amalfi salads are ideal for a casual, help-yourself gathering. Featuring mixed leaves, SunBlush tomatoes, and black olives, they are tossed in a rich dressing made from sundried tomato paste and balsamic vinegar, then finished with toasted pine nuts. This colourful side dish is quick to assemble, taking just 20 minutes, and serves eight people perfectly.
Ingredients
- 50g pine nut
- 2 x 110g packs salad leaves (we used bistro salad with red chard)
- 200g SunBlush tomato roughly chopped
- 200g black olive (niçoise are great)
- 1 tbsp sundried tomato paste
- 1 tbsp balsamic vinegar
- 5 tbsp olive oil
Method
- Prepare the dressing a day in advance by combining the tomato paste and vinegar in a small bowl. Gradually whisk in the olive oil until you achieve a smooth emulsion, then season as desired. For convenience, you can store it in a jar with a lid and give it a good shake before using.
- You can also toast the pine nuts the day before. Place them in a small, dry frying pan and cook for 2-3 minutes, moving them often until they are fragrant and have turned a golden brown colour.
- When ready to serve, combine the salad leaves, tomatoes, and olives in a large bowl. Add the prepared dressing and toss everything together thoroughly. Portion the salad into eight individual glasses and top each one with the toasted pine nuts.
Nutrition (per serving)
Calories164 kcal
Fat15 g
Saturates2 g
Carbs6 g
Fibre2 g
Protein3 g
Sodium708 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineitalian
DietHealthy, Vegetarian
