Recipe
Insalata di Rinforzo with a Twist
Mediterranean Delight: Reinvented Insalata di Rinforzo
4.7 out of 5
Indulge in the flavors of Italy with this reinvented version of Insalata di Rinforzo. This traditional Italian dish is a vibrant and refreshing salad that combines a variety of pickled vegetables with a burst of Mediterranean flavors.
Metadata
Preparation time
15 minutes
Cooking time
N/A
Total time
1 hour 15 minutes (including marinating time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Gluten-free, Mediterranean, Low-carb, Keto-friendly
Allergens
Fish (anchovies)
Not suitable for
Vegan, Dairy-free, Nut-free, Paleo, High-protein
Ingredients
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1 cup (150g) pickled cauliflower florets 1 cup (150g) pickled cauliflower florets
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1 cup (150g) pickled carrots, sliced 1 cup (150g) pickled carrots, sliced
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1 cup (150g) pickled bell peppers, sliced 1 cup (150g) pickled bell peppers, sliced
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1 cup (150g) pickled celery, sliced 1 cup (150g) pickled celery, sliced
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1/2 cup (75g) pitted green olives, halved 1/2 cup (75g) pitted green olives, halved
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1/2 cup (75g) pitted black olives, halved 1/2 cup (75g) pitted black olives, halved
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1/4 cup (40g) capers 1/4 cup (40g) capers
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4 anchovy fillets, chopped 4 anchovy fillets, chopped
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1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
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2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
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1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
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1/4 cup (10g) fresh basil leaves, torn 1/4 cup (10g) fresh basil leaves, torn
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1/2 cup (100g) crumbled feta cheese 1/2 cup (100g) crumbled feta cheese
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Salt and pepper to taste Salt and pepper to taste
Nutrition
- Calories: 180 kcal / 753 KJ
- Fat: 14g (Saturated Fat: 4g)
- Carbohydrates: 10g (Sugar: 5g)
- Protein: 5g
- Fiber: 3g
- Salt: 2g
Preparation
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1.In a large bowl, combine the pickled cauliflower, carrots, bell peppers, and celery.
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2.Add the green and black olives, capers, and chopped anchovy fillets to the bowl.
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3.Drizzle the extra virgin olive oil and red wine vinegar over the vegetables and toss gently to combine.
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4.Add the chopped sun-dried tomatoes and torn basil leaves to the bowl and mix well.
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5.Season with salt and pepper to taste.
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6.Sprinkle the crumbled feta cheese over the salad and gently toss to incorporate.
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7.Let the salad marinate in the refrigerator for at least 1 hour before serving.
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8.Serve chilled and enjoy!
Treat your ingredients with care...
- Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping.
- Feta cheese — For a creamier texture, use a block of feta cheese and crumble it yourself instead of using pre-crumbled feta.
Tips & Tricks
- For a spicier kick, add a pinch of red pepper flakes to the salad.
- Serve the Insalata di Rinforzo with crusty bread to soak up the flavorful dressing.
- Customize the pickled vegetables according to your preference or what you have on hand.
- Make a larger batch of the salad and store it in the refrigerator for up to 3 days for a quick and delicious meal or snack.
- Experiment with different herbs such as parsley or oregano to add more depth of flavor.
Serving advice
Serve the Insalata di Rinforzo as a side dish alongside grilled meats or seafood. It also makes a refreshing and light main course when paired with crusty bread.
Presentation advice
Arrange the colorful pickled vegetables on a platter and sprinkle the crumbled feta cheese on top. Garnish with fresh basil leaves for an attractive presentation.
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