Discover our delicious recipe for Italian 4-color salad! Italians defend the mozzarella di Bufala Campana made from buffalo milk. But the production of mozzarella made from cow's milk (code name: fior di latte) is increasing, including in France. Try both...
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Italian 4-color salad
Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 5 minutes
Energy: 355 kcal / serving
Instructions
- 1. Start this recipe for Italian 4-color salad by preparing the sauce. Finely chop or crush the garlic, dice the tomato very finely, chop the herbs. Place everything in a bowl and pour in the olive oil. Season with salt and pepper.
- 2. Wash and finely slice the onions. Rinse the lettuce leaves. Cut the tomatoes into pieces.
- 3. Dry-fry the slices of pancetta in a large pan. Then place them between 2 sheets of paper towel.
- 4. Divide the fresh ingredients among 4 plates. Cut the mozzarella in half. Place half of it on each plate, along with 2 grilled pancetta slices. Drizzle with the sauce and serve with ciabatta bread or breadsticks.
Ingredients for servings
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4 medium tomato colors -
4 small green onion -
2 medium mozzarella -
8 slice of pancetta -
4 leaf of lettuce -
1 garlic clove -
½ tomatoes -
1 sprig of fresh chives -
10 cl of olive oil -
1 sprig of fresh basil
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value355 kcal18 %
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Fat33,88 g48 %
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of which saturated10,79 g54 %
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Carbohydrates1,41 g1 %
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of which sugar1,05 g1 %
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Protein10,82 g22 %
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Fibers0,64 g?
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More data
* As an indication, before cooking, RDA of the EU.