Sunny salad with coppa and roquefort

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Sunny salad with coppa and roquefort

Sunny salad with coppa and roquefort





Ingredients
Number of people
-
4
+

1 firm courgette

4 tomatoes

4 fresh button mushrooms

15 slices of coppa (can be replaced by raw ham)

4 dried tomatoes

100 g Roquefort (or Fourme d'Ambert, or Blue, or Gorgonzola)

15 nuts

Basil

Fresh or dried oregano

Olive oil

Balsamic vinegar

Pepper

Salt



Preparation 
TOTAL TIME: 15 MIN
Preparation: 15 min
Step 1
Combine all the ingredients in a large bowl as follows...
Step 2
Wash and dry the courgette properly. Cut off both ends, but do not peel it. Cut it in half lengthwise, then cut it into fairly thin slices.
Step 3
Wash and cut the tomatoes into small pieces.
Step 4
Wash or peel the mushrooms, cut them in half and then slice them.
Step 5
Cut the slices of Coppa into 4.
Step 6
Slice the dried tomato petals into 4.
Step 7
Crumble the Roquefort cheese over it and add the shelled and coarsely cracked nuts.
Step 8
Sprinkle with a teaspoon of basil, then oregano, chopped or dried. Season with salt and pepper to taste.
Step 9
Drizzle with 2 tablespoons of balsamic vinegar and 5 to 6 tablespoons of olive oil (the quantities for seasoning are according to individual preferences).
Author's note
A very fresh and tasty starter, but above all copious, so you will need a light main course. This salad also goes very well with summer barbecues.

I add my grain of salt

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