Mediterranean · Semplice
Mediterranean Salad with Aged Balsamic
Insalata Mediterranea
- Preparation
- 20 min
- Cooking
- 0 min
- Serves
- 4
- Difficulty
- Semplice
This is the salad of a long lunch in the shade — tomatoes still warm from the sun, olives, sweet onion, and a dressing that needs no recipe beyond good oil and true balsamic of Modena. The vinegar’s dark sweetness threads everything together. Assemble it minutes before serving and let the ingredients speak in their own accents.
- 01
Tame the onion
Soak the shaved red onion in cold water for ten minutes, then drain and pat dry. This softens its bite while keeping the crunch. Meanwhile, bring all other ingredients to room temperature — a cold tomato is a silent tomato.
- 02
Salt the tomatoes early
Arrange the tomato pieces on a platter and season with flaky salt a few minutes ahead. The salt draws out their juices, which become part of the dressing. Never refrigerate them again after this point.
- 03
Compose the platter
Layer the cucumber, pepper ribbons, onion, olives, and mozzarella loosely over the tomatoes. Resist the urge to toss vigorously; a Mediterranean salad is composed, not mixed. Scatter over the oregano and most of the basil.
- 04
Dress with a heavy hand and a light touch
Pour the olive oil generously over everything, then finish with the balsamic in thin, deliberate threads so it beads on the mozzarella and pools with the tomato juices. Grind over black pepper and crown with the last basil leaves.
To Serve
Serve at room temperature with grilled bread to gather the juices — the pool of oil, balsamic, and tomato at the bottom of the platter is the best part of the dish.
With Wine
A crisp Vermentino di Sardegna or a pale Bardolino Chiaretto, served properly cold, keeps pace with the balsamic’s sweet acidity.
Per serving
- Energy
- 330 kcal
- Protein
- 12 g
- Carbohydrate
- 13 g
- Fat
- 26 g
