Raw vegetable salad, Tuscan style

raw tuscan vegetables and olive oil - pinzimonio



Yield 1 - 10 servings

The vegetables are best when crunchy, fresh and cold.

Before serving, you can immerse vegetables in a large bowl of ice water for 15 minutes. Drain and pat dry before arranging on a platter.



  1. Wash, peel and trim vegetables as needed to make bite-sized pieces or matchsticks.
  2. Chill the vegetables for an hour or so, then arrange them on a serving plate or large platter, or put them in wide glasses with a splash of ice water.
  3. Set out small plates and allow each person to mix salt and fresh ground pepper in one, and some olive oil in another.
  4. Dip the vegetables in oil, then in the salt mixture. Eat.

Courses appetizer/vegetables

Cuisine italian

Recipe by Familystyle Food at