Amalfi Salads – Light Italian Appetizer

• pine nuts↗50g
• salad leaves (2 × 110 g pack)↗

  (used ‘bistro’ lettuce leaves with red kale)

• SunBlush tomatoes200g

  roughly sliced

• black olives↗200g

  (Nisy olives – wonderful)

• sun‑dried tomatoes↗1 ст. л.

  paste

• balsamic vinegar↗1 ст. л.
• olive oil↗5 ст. л.

Step-by-step instructions

1. 1

   Prepare the dressing a day before serving. In a small bowl, combine the tomato paste, balsamic vinegar, and gradually whisk in the olive oil until a smooth emulsion forms. Season to taste, pour into a glass jar with a twist‑off lid and store in the refrigerator; give it a quick shake again before use.

2. 2

   The pine nuts can be prepared in advance to save time. Heat a small skillet, add the nuts and toast for 2–3 minutes, stirring frequently, until a nutty aroma appears and they become golden.

3. 3

   To serve, place the salad leaves in a large bowl, add the sliced SunBlush tomatoes, black olives, and sun‑dried tomato paste. Drizzle with the prepared dressing, toss thoroughly, then divide the salad among eight glasses and sprinkle with the toasted pine nuts.