Coast Cooking

Coast Cooking: Try this Italian salad idea

By JULIAN BRUNT

Special to the Sun Herald

JULIAN BRUNT/SPECIAL TO THE SUN HERALD
JULIAN BRUNT/SPECIAL TO THE SUN HERALD

In the quest for healthy salads this week, today we will focus on a salad idea that does have more fat content than others we’ve explored this week, because of the cheese and cured sausages, but that can be mitigated by portion control and careful selection of ingredients.

This salad, just as the one from Tuesday’s entry, has a Mediterranean feel to it, perhaps more on the Italian side than anything else, so let's keep as many of the ingredients as we can from Italy.

The idea of sticking to a single country for multiple ingredients is a good one, whether you are pairing a wine and cheese or making a pasta sauce. Foods grown and produced in the same place just seem to go a little better than multinational selections do. Give it a try.

ITALIAN SALAD

1 cup diced, fragrant tomatoes

1 cup diced cucumber

1 cup shredded lettuce

1/4 cup sliced black olives

1/4 cup shredded mozzarella cheese

1/4 cup thin sliced Italian salami

1/4 cup thin sliced hot sopressata

Best quality olive oil

Please make sure to smell the tomatoes you buy, they should be fragrant with that lovely tomato smell. No smell, no flavor. Combine the ingredients, toss and then drizzle with just a little of your best quality olive oil. The oil should have the same smell test as the tomatoes. Your oil should be robust and fragrant. Serve this salad slightly chilled.

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