A fresh and tasty salad with nectarines, Tropea onions and marinated primo sale. Perfect for summer!
Cut the primo sale into strips and then into small cubes of about half a centimeter.
Put the cubes in an airtight container and season them with lemon zest and juice, extra virgin olive oil, fresh thyme and mint.
Close the container and let it rest in the fridge for at least 2 hours, preferably between 2 and 5 hours.
Slice the nectarines and cut the Tropea onions into rings after removing the skin.
In a non-stick pan, pour in a drizzle of oil and add the onion rings and a pinch of salt. Sauté over high heat, then deglaze with apple cider vinegar and lower the heat.
Add the peach slices to the pan, mix and cook for a few minutes until they begin to caramelize. Remove from the heat and let cool.
Divide the salad among the plates, add the marinated primo sale and garnish with fresh mint.
Store in the refrigerator
If you want a vegan version, you can replace the primo sale with tofu. Add balsamic vinegar for a more intense flavor!
Italia, Lombardia
| Energy (kcal) | 146.54 |
| Carbohydrates (g) | 7.63 |
| of which sugars (g) | 4.26 |
| Fat (g) | 10.93 |
| of which saturates (g) | 4.34 |
| Protein (g) | 5.15 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.31 |
