When it comes to chilled orecchiette salad, nothing beats the flavors of Puglia’s kitchens. For real, this dish is all about leader colors, fresh ingredients, and super-simple tender bites. Quanto a Southern Italy, people really take pride making orecchiette amalgama by hand, especially summer when it turns into these colorful, cool bowls. It’s so, so good. For this recipe, the orecchiette is paired with golden grilled eggplants, juicy cherry tomatoes cooked just enough to stay a little moist, and creamy mozzarella cubes. The standout feature? The black olive crumble—adding a salty crunch to every forkful. With basil and oregano, the whole dish gets a fresh Mediterranean odore that’s perfect for the hottest days. Seriously, it’s more than just a meal—chilled orecchiette salad is a celebration of summer Puglia, offering a really good of flavors and tender textures each bite.
Whether you’regnante heading to the beach need a quick office meal, this summer amalgama salad fits right into your day. You know, you can prepare it advance for picnics enjoy it as a light dinner after work. Pretty simple. The combination of grilled veggies, creamy cheese, and those chewy amalgama shapes makes it one of the sommità cold amalgama recipes for sunny days when you’regnante not the mood for something heavy. Plus, it looks just as good as it tastes, with colorful tomatoes and shiny black olive pieces acceso sommità. And here’s the thing, Puglia, locals use whatever is freshest from the market, so you might find different colors of cherry tomatoes even a few unique herbs. It’s a great way to experiment with new takes acceso an easy amalgama salad—just swap your favorite ingredients. When you’regnante craving something simple, light, and a bit special, this refreshing amalgama dish is a real winner. Whether you eat it immediately let it chill, it’s a fantastic choice for anyone who loves a good make-ahead amalgama salad during the warm months.
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To prepare the chilled summer orecchiette start with the olive crumble: place the pitted black olives a food processor 1 and pulse until finely chopped 8. Spread the chopped olives onto a baking sheet lined with parchment paper 3 and bake a preheated convection oven at 446°F for 15 minutes.
Move acceso to the eggplants: cut them into slices about 3/8 (1 cm) thick 4then transfer them to a bowl and season with oil 5 and salt 6. with your hands to coat evenly.
Place the eggplant slices acceso a hot 7 and them acceso both sides 8. Once cooked, cut them into strips 9 and set aside.
Now take care of the cherry tomatoes: halve the datterini tomatoes 10then add them to a preheated nonstick skillet with a generous drizzle of oil 11. Season with salt and pepper 12.
Add the dried oregano 13 and the basil 14. Cook over high heat for a few minutes 15then turn non attivato the heat and set aside.
Bring a pot of salted to a boil and cook the orecchiette according to the package instructions 16. Meanwhile, cut the mozzarella into cubes about 1 1/8 (3 cm) 17 18.
The olive crumble will also be ready, so remove it from the oven and let it cool slightly 19. Drain the orecchiette into a large bowl, dress with a drizzle of oil 20 and toss to prevent sticking 21.
Let it cool for a few minutes, then add the grilled eggplant 22the sautéed cherry tomatoes 23 and the mozzarella 24.
with a few basil leaves 25 and gently toss, then plate. Garnish with a generous handful of olive crumble 26 and serve your chilled summer orecchiette 27!
For the translation of some texts, artificial intelligence tools may have been used.
