Mamma floras salad

by | Side dishes

Ingredients (for 1 person)

  • 50 gr of wild rocket
  • 50 gr of Milano salad
  • 50 gr of Chioggia salad
  • 100 gr of Sicilian datterini tomatoes 30 gr of diced pineapple
  • 20 gr of fresh pomegranate
  • 60 ml of extra virgin olive oil 20 ml of white wine vinegar salt


Wash the salads under plenty of cold running water to remove any possible earthy residue and dry them with a kitchen towel. Cut the Milano and Chioggia salad into very thin julienne strips and place them in a bowl. Add the wild rocket, diced pineapple, pomegranate seeds and the washed and halved datterini tomatoes. In a small bowl pour the oil, vinegar, a pinch of salt and whisk with a small whisk or fork until emulsified. Pour the dressing over the salad, mix well and serve.

Tip: do not use balsamic vinegar which, with its strong flavor, would cover the fresh taste of the salad.


Salads require wines with a light structure. In this case, I chose a Bardolino Chiaretto, which will not overpower the flavors of the salad and will pleasantly match the notes given by the pomegranate.

Pin It on Pinterest

Share This
Open chat
Hello 👋 How can we help you?
N.B We do not accept reservations via Whatsapp. To book go to the dedicated sections