An Italian take on a greek salad, the concept is the same but the flavors are decidedly Italiano. On the days when I feel like indulging in it or when I serve it in shot glasses at parties, I end up adding chunks of bocconcini to it. This is a classic example of breaking away from the 'salad means lettuce' stereotype.
15g Green Bell pepper
15g Yellow Bell pepper
15g Red Bell pepper
15g Celery stalk
10 Basil Leaves
1 pod Garlic, crushed
1/2 tsp dijon mustard
3ml Red wine vinegar
5ml Extra Virgin Olive oil
Crushed Black pepper
1 extra Pod garlic, crushed
1 slice Chia seed/Rye/Multigrain Bread ( I get mine from Foodhall)
Make croutons: Brush the bread with olive oil, spread crushed garlic and bake for 3-4 minutes at 180’ C. Once brown & crisp, slice the bread into small squares.
Chop all the vegetable to even 1-inch squares.
Drain and rinse the capers.
Julienne the basil.
For the dressing: Mix the garlic, oil, mustard, red wine vinegar, salt & pepper.
In a large bowl, combine all veggies and toss in dressing.
Add croutons, in the end, to ensure they stay crisp. Serve Chilled.