The cuisine of the Tuscan region of Italy is simple but extraordinarily rich in flavors. From simple ingredients - vegetables, cheese, meat, fish and pasta - the chefs of Tuscany prepare truly outstanding dishes, due to the abundance of salad greens and colorful dressings. Belaya Dacha from the "Tastes of the World" series will help you to cook breakfasts, lunches and dinners in Italian without much effort. Juicy romano, nut root, frisse and radiccio with a slight bitterness add fresh flavors and spicy aromas to the dishes.

Tuscany salad - delicious food in a few minutes

In the frantic rhythm of modern life, there is simply no time to stand at the stove for hours. and side dishes - an excellent help for housewives. In Belaya Dacha mixes, the greens have already been washed in spring water and cut into large pieces - all that remains is to mix the contents of the pack with other products from the recipe.

You can use the Tuscany salad as a separate complete dish. Green leaves create a wonderful combination of aromas and tastes, contain a rich set of nutrients. To give the dish a touch of sunny Mediterranean, it is better to choose olive oil and tart, slightly sweet, balsamic vinegar for dressing. Such a salad will give you a morning boost of vigor, awaken your appetite for lunch, and become an easy and healthy meal for dinner.

Italian mix "Tuscany" - the benefits of lettuce leaves

Romano is a traditional Italian head salad that has been popular since ancient Rome. The dense leaves crunch pleasantly, have a tart spicy taste and make the dishes unusually juicy. Greens are rich in potassium, calcium and iron, vitamins E, A, PP and group B. Romano in the daily diet increases the level of hemoglobin in the blood, regulates water metabolism in the body, removes salt and cholesterol.

Frisse is a curly salad native to the shores of the Mediterranean. The fringed leaves are prized for their beauty and light bitterness in taste. This bitterness is created by the beneficial substances inulin and intibin, which are actively involved in the digestion process, regulate metabolism and cleanse the body of toxins.

Radiccio is a head salad of rich burgundy color with a spicy bitter taste. When consumed regularly, the product provides a powerful antioxidant defense of the body, slows down the aging process, has a beneficial effect on the cardiovascular system and improves immunity.

Corn is a salad with neat round leaves, a bright nutty flavor and a spicy aroma. Greens contain a lot of ascorbic acid, iron and flavonoids, which increase the body's resistance to viruses, allergens and carcinogens. In addition, even the ancient Romans noticed that the root increases masculine strength.

In addition to the rich vitamin and mineral composition, "Tuscany" has a low calorie content. The mix will be an excellent basis for the diet - 100 g of the product contains only 16 kcal. And you can lose weight with it without hunger, since fiber gives a feeling of fullness for a long time and charges the body with vigor.

Delicious dishes with a mix of "Tuscany"

Juicy and crunchy lettuce leaves improve the taste of almost any product, so many dishes can be prepared on the basis of "Tuscany". Try the recipe from Konstantin Ivlev - simple and tasty with the addition of mushrooms and sun-dried tomatoes.

Put the Tuscany mix, tomato halves and fried porcini mushrooms on a plate, pour over the dish with a mixture of olive oil and balsamic vinegar. Ideally, the tomatoes should be prepared in advance - put them in boiling water, cool them, peel them, cut them in half, add salt, pepper, thyme, garlic and olive oil, and put them in a windy place for a day. If you don't have time, you don't have to dry the tomatoes. Slices of mushrooms (you can use freezing) must be fried in a mixture of olive oil and butter with the addition of garlic. Such a dish will take pride of place even on the festive table.

You will find in our selection for any occasion. Good appetite!

Tuscan salad came to us from Italy. It is prepared using fried croutons, capers and, of course, mouth-watering tomatoes. To create a culinary masterpiece from sunny Tuscany, you should prepare fragrant lettuce tomatoes - fleshy and with a small amount of seeds. Tuscan salad croutons can be made with white or whole grain bread instead of ciabatta. Proven tomato snack recipes are collected in our article.

Tuscan salad recipe

The prepared salad according to this recipe turns out to be very light and refreshing. It is especially popular in the summer season. It can be prepared both for a festive event and for dinner - surprising your family or loved ones with an Italian dish. Thanks to the chicken, some housewives serve salad as a main course.

The following products will come in handy:

• baguette - 1 pc.;
• cherry tomatoes - 3 pcs.;
• breast - 250 g;
• olive oil 3 tbsp l .;
• basil is a twig.

Practical part

You should start preparing Tuscan salad by preheating the oven. While it heats up to 400 ° C, you can start preparing the croutons. To do this, cut the white bread in half and brush it on both sides with a brush using olive oil. Then the loaf should be cut into small circles and placed on a baking sheet. Bread is baked in the oven for 8-10 minutes until a slightly noticeable crust appears.

Now you need to tackle the chicken breast. It should be cut into small pieces and fried in a pan. Rinse the tomatoes and cut into halves. Chop the cheese to match the size of the cherry tomatoes.

In a prepared salad bowl, you need to combine chicken, tomatoes, cheese and basil. This dish is usually seasoned with olive oil. After that, you need to add cooked crackers to the salad, then salt it and pour over the balsamic glaze.

Tuscan salad with beans

The salad with beans and herbs turns out to be very light and airy. It takes no more than 15 minutes to cook it, but the pleasure you get during lunch exceeds all expectations. The dish pleases with its appearance, and also fascinates with its original taste.

The following ingredients will come in handy:

• red onion - 1 pc.;
• garlic - 2 cloves;
• goat cheese - 120 g;
• basil - a bunch;
• arugula - 120 g;
• beans - 300 g;
• lemon - 1 pc.;
• spices to taste.

To start preparing an Italian Tuscan salad, you need to prepare the existing ingredients. To do this, open a jar of canned beans, pour out excess juice, and discard the contents in a colander. Peel and rinse the onion and garlic. Chop the garlic with a garlic and cut the onion into thin half rings. Rinse a sprig of basil and arugula and dry. After that, chop the basil into thin strips, and tear the arugula with your hands.

Then you should start preparing an appetizing dressing. To do this, combine the cheese, olive oil, lemon juice, garlic and pepper in a separate bowl. Beat everything with a blender. In a prepared salad bowl, mix the existing ingredients, salt them and season with cheese mass.

Panzanella is a traditional Tuscan salad that typically uses stale bread. It appeared as a simple food for the poor, cheap and nutritious. Panzanella now takes pride of place in the best Italian restaurants.

We will make Panzanella with dried Ciabatta, sweet tomatoes, baked bell peppers and a great dressing with olive mala, tomato juice, vinegar and anchovies. I got the basics of the salad recipe from the wonderful chef Aina Garten.

INGREDIENTS:
for 4 servings

Bulgarian pepper - 1 piece
Cherry tomatoes - 300 gr
Ciabatta - 250 gr
Anchovies - 6 pieces
Red onion - 1 piece
Celery - 2-3 stalks
Capers - 1 tbsp
Basil - a handful
Wine vinegar - 1 tbsp
Olive oil - 4 tbsp
Garlic - 1 clove

The first step is to reveal the taste of the bell pepper. Place the whole pepper on the wire rack and put it in the oven for 10-15 minutes, until the skin is slightly charred.

Put the finished pepper in a plastic bag, tie it and let it sit for 15-20 minutes. After we free the pepper from seeds and skins. Due to the "imprisonment" in cellophane, the pepper will be very easy to peel.

Coarsely chop the peeled peppers.

Put the anchovies and capers in a bowl. Cut the cherry tomatoes into quarters, lightly season with salt and sugar and place in a colander. Place the colander over the bowl so that the juice from the tomato flows onto the anchovies and capers.

The sweetish tomato juice will smooth out the salty taste of the anchovies. They, in turn, will add additional flavor to the juice. We later use the juice for dressing.

Now let's prepare the bread. Initially, the Italians added stale bread to this salad so as not to disappear. Indeed, freshly baked bread will not work here. But you need to take only delicious, high-quality bread. I love when the pieces are well soaked into the salad, so I buy an airy, porous Ciabatta and let it lie down for a day or two.

We chop the bread in large pieces, put it on a baking sheet, sprinkle with olive oil and season with freshly ground pepper. We send it to a hot oven for 5-10 minutes until a golden crust appears. Cool it down.

Cut the onion and celery stalks very thinly. To do this, use a very sharp knife or a special grater for slicing vegetables.

For dressing, mix tomato juice with vinegar and olive oil. Squeeze a clove of garlic into the dressing. I do not add salt or other spices as capers and anchovies are quite salty.

Put all the ingredients for the salad in a deep bowl. Add the dressing and mix well so that the sauce covers the vegetables and the ciabatta pieces are soaked.

This is how Italians prepare salad in sunny Tuscany with fried croutons and capers. The main ingredient in this dish is tomatoes. For the preparation of Tuscan salad, it is better to take aromatic tomatoes of salad varieties - fleshy and with a small amount of seeds. Croutons can be made from white or whole grain bread instead of ciabatta.

Tuscan salad recipe

Prepare food. Wash the tomatoes, cut in half, remove the stalks. Cut into equal sized pieces. Peel the onion, cut into thin half rings. Peel the garlic, pass it through a garlic press. Wash the basil, dry, tear off the leaves and cut into strips. Put vegetables in a bowl, add olives and capers.

Season with oil (leave a little for the croutons) and vinegar, stir. Season with salt and pepper. Make croutons. Break the ciabatta into slices and fry in a hot skillet or on a baking sheet in the oven, after sprinkling the slices with oil. Add croutons to salad, stir, garnish with chopped basil and serve.