Recipe

Insalata di Rinforzo with a Twist

Mediterranean Delight: Reinvented Insalata di Rinforzo

4.6 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.

Salad› Insalata di rinforzo

European cuisine› Mediterranean cuisine› Italian cuisine

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

1 cup (150g) pickled cauliflower florets 1 cup (150g) pickled cauliflower florets
1 cup (150g) pickled carrots, sliced 1 cup (150g) pickled carrots, sliced
1 cup (150g) pickled bell peppers, sliced 1 cup (150g) pickled bell peppers, sliced
1 cup (150g) pickled celery, sliced 1 cup (150g) pickled celery, sliced
1/2 cup (75g) pitted green olives, halved 1/2 cup (75g) pitted green olives, halved
1/2 cup (75g) pitted black olives, halved 1/2 cup (75g) pitted black olives, halved
1/4 cup (40g) capers 1/4 cup (40g) capers
4 anchovy fillets, chopped 4 anchovy fillets, chopped
1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
1/4 cup (40g) sun-dried tomatoes, chopped 1/4 cup (40g) sun-dried tomatoes, chopped
1/4 cup (10g) fresh basil leaves, torn 1/4 cup (10g) fresh basil leaves, torn
1/2 cup (100g) crumbled feta cheese 1/2 cup (100g) crumbled feta cheese
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

1.
In a large bowl, combine the pickled cauliflower, carrots, bell peppers, and celery.
2.
Add the green and black olives, capers, and chopped anchovy fillets to the bowl.
3.
Drizzle the extra virgin olive oil and red wine vinegar over the vegetables and toss gently to combine.
4.
Add the chopped sun-dried tomatoes and torn basil leaves to the bowl and mix well.
5.
Season with salt and pepper to taste.
6.
Sprinkle the crumbled feta cheese over the salad and gently toss to incorporate.
7.
Let the salad marinate in the refrigerator for at least 1 hour before serving.
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.