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Seafood Salad with Sun-Dried Tomato Vinaigrette

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HomeRecipesSeafood Salad with Sun-Dried Tomato Vinaigrette

Enrich your salad with valerian root or purslane leaves.

In Greece, dining is a special ritual. Gathering to eat together with your family or friends is a special occasion which brings everyone together. Seafood Salad with Sun-Dried Tomato Vinaigrette is a tasteful way to enjoy the Greek Summer!

6 30 m Easy

Ingredients

200g squid, cleaned
200g mussels
200g shrimps
10-11 tablespoons "Organic Extra Virgin Olive Oil Spitiko"

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1 cup Ouzo Liquor
3 tablespoons onion, finely chopped
2 tablespoons SPITIKO Garlic flavored Extra Virgin Olive Oil condiment
1tablespoon fresh mizithra cheese OR Hellenic Grocery Mikrasiatiko traditional white cheese with green peppers
10 pieces "Sundried tomatoes with basil and extra virgin olive oil"

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a pinch Mesologgi Sea Salt & Cyprus Smoked Salt Mill
5 tablespoons Red Wine Vinegar
300g salad greens
150g fresh herbs (basil, spearmint, arugula)

Preparation

In a frying pan over medium heat, lightly sauté the squid in 3 tablespoons of olive oil.
In a separate frying pan, pour in the ouzo, add the onions and steam the mussels for a few minutes.
Place the shrimps in a separate frying pan and sauté in garlic-infused olive oil for a few minutes.
To prepare the vinaigrette, place the fresh mizithra, sun-dried tomato and a pinch of salt in the blender and process to combine. Add 6 tablespoons of olive oil and the vinegar and pulse until all ingredients are well combined. Taste and adjust if necessary.
To prepare the salad, combine the salad greens of your choice with the herbs. Spray the leaves with some olive oil and season with salt.
Spread a vinaigrette layer on a platter. Artfully top it with the salad leaves and place the seafood around the platter. “I’d rather present my salad in such a manner and mix afterwards so that it retains its colour”.

this recipe contains

deco

The following products

Organic Extra Virgin Olive Oil Spitiko

Organic Extra Virgin Olive Oil Spitiko

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