Greek Salad
Salads and vegetables
Ingredients
- Aceto Sopraffino or Aceto Sopraffino Riserva
- 1 Large onion
- ½ Red onion
- 1 Large, ripe tomato, possibly of the “bull’s heart” or “giant ox heart” varieties
- 20 Black olives, of the “kalamata” or “gaeta” variety
- 1 Small courgette
- ½ Yellow pepper
- 100 g “Feta” goat cheese
- To taste Fresh thyme
- To taste Fresh oregano
- 4 Soup-tbsp olive oil
Instructions
- Chop up the cucumber, the onion, the courgette, the tomato and the pepper, taking care to remove all seeds.
- Place in a salad bowl and add the feta cheese cubes, the thyme, the oregano, the pepper the oil and mix everything together using your hands.
- Dress with either 5.0 ml of Aceto Sopraffino, or 4.0 ml of Aceto Sopraffino Riserva.
Notes
All the test runs have shown that Aceto Sopraffino or Aceto Sopraffino Riserva are definitely successful when used in making different types of salads. In a typical country recipe such as Greek Salad we prove how the Aceto Sopraffino or Aceto Sopraffino Riserva does very well with the various types of vegetables in all recipes with either a generally acid content (cucumbers, tomatoes, onions) or a generally sweet content (courgettes, peppers, Kalamata olives). The fresh “Feta” goat cheese too with its rather neutral taste is also very much improved by the sweet-sour taste of Aceto Sopraffino and Aceto Sopraffino Riserva. The overall sweet-sour taste of Aceto Sopraffino and Aceto Sopraffino Riserva simply generate a pleasant harmony of acid and sweet flavours in the various different salads recipes. Aceto Sopraffino Riserva actually increases salad spiciness and flavour, for optimised taste and dish flavouring persistency.
Organoleptic analysis
OUR VINEGAR
The final touch using the vinegars gives this salad a very pleasant overall flavour. The palatability of the cheese does not contrast with but actually improves the taste of Aceto Sopraffino or Aceto Sopraffino Riserva.
