Serves 6
18 min
Amalfi Salad
Recipe GLPR2476ca9e660767
A vibrant Mediterranean salad combining crisp mixed greens with sun-ripened tomatoes and briny olives, dressed in a silky sundried tomato vinaigrette and topped with golden toasted pine nuts. Light, colorful, and bursting with fresh flavors.
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Ingredients
50g pine nuts
2 packs (220g total) mixed salad greens, such as bistro blend with red chard
200g SunBlush tomatoes, roughly chopped
200g black olives, such as niçoise
1 tablespoon sundried tomato paste
1 tablespoon balsamic vinegar
5 tablespoons extra virgin olive oil
Directions
In a small bowl, whisk together the sundried tomato paste and balsamic vinegar until combined. Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing. Season with salt and pepper to taste. Transfer to a jar with a tight-fitting lid if preparing ahead; whisk again before serving.
Heat a small skillet over medium heat. Add the pine nuts and toast them for 2–3 minutes, stirring frequently, until fragrant and golden brown. Transfer to a plate to cool.
Place the mixed salad greens in a large bowl. Add the chopped SunBlush tomatoes and black olives.
Pour the dressing over the salad and toss gently but thoroughly to coat all ingredients evenly.
Divide the salad among six serving bowls or plates. Sprinkle the toasted pine nuts over each portion and serve immediately.
