Layered Vegetable Salad with Prosciutto and Feta on a Board
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
10
Description
This salad is a canvas for creativity; it looks stunning on the table, leaving everyone in awe. You can change the layers as you wish, substitute meat for fish, add seafood, or make two boards: one with meat and the other with seafood and fish. Have fun!
Ingredients
- Salad Potatoes - 7.1 oz
- Pumpkin - 7.1 oz
- Feta cheese - 7.1 oz
- Broccoli - 7.1 oz
- Olives stuffed with lemon - 1.8 oz
- Anchovies - 3.5 oz
- Orange Bell Peppers - 7.1 oz
- Prosciutto - 7.1 oz
Step by Step guide
Step 1
First, find a beautiful, large cutting board, then prepare all the ingredients for the salad, aiming for a nice color combination.
Step 2
Boil the purple potatoes in their skins. Cut into cubes, add salt, pepper, and sesame oil for aroma. Slice the red onion into half rings and soak in lemon juice for 15 minutes. Mix the potatoes with the onion and place them on the board as the first layer.
Step 3
Crumble the feta cheese if it's soft, or cut it into cubes. Place it on the board.
Step 4
Roast the pumpkin in the oven with balsamic vinegar and thyme, then cool it down. Place it on the board. Add salt and pepper.
Step 5
The next layer is the meat (prosciutto).
Step 6
Then add the steamed broccoli.
Step 7
Arrange the anchovies in small squares, placing an olive in each square.
Step 8
You can garnish with roasted peppers.
Step 9
For the dressing, mix olive oil and balsamic vinegar (3:1), honey, minced garlic, 3 anchovies (mashed), and chopped cilantro. Drizzle over the salad and place the dressing on the side!
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