Insalata capricciosa

The Capricciosa Salad is a fresh and versatile dish, perfect for a light but satisfying meal. Here is the recipe in the Italian style.

Ingredients

• 150g of mixed salad (for example, lettuce, arugula, radicchio)
• 100g of cooked ham, cut into strips
• 50g of Fontina, Emmental, or another string cheese, cut into cubes
• 80g of oil-preserved artichoke hearts, drained and halved
• 70g of pitted black olives
• 4-5 cherry tomatoes, cut in half
• Canned sweet corn, drained (quantity as desired)
• Extra virgin olive oil
• Balsamic vinegar or lemon juice
• Salt and pepper to taste

Preparation

1. Wash the salad under running water, dry it gently (preferably with a salad spinner) and place it in a large salad bowl.
2. Add the cooked ham cut into strips and the cheese cut into cubes.
3. Incorporate the artichoke hearts, black olives, and cherry tomatoes cut in half.
4. Add the previously drained sweet corn.
5. Prepare the dressing by emulsifying in a small bowl extra virgin olive oil with balsamic vinegar or lemon juice, salt, and pepper. Adjust the proportions according to your personal taste.
6. Pour the dressing on the salad and mix well to evenly dress all the ingredients.
7. Taste and, if necessary, adjust the seasoning with salt and pepper before serving.

Fun Facts

The Capricciosa salad, like many Italian composite salads, leaves ample room for creativity. It is not uncommon to find variations with additions such as hard-boiled eggs or anchovies. It is a dish adaptable to seasonal availability and personal tastes, while still maintaining a base of typically Italian ingredients that give it a unique and recognizable flavor.