A simple salad adds fresh contrast to fried strips of pizza dough.
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
In her book Lidia's Italian Table (William Morrow, 1998), Lidia Bastianich recommends making this rustic Italian salad with toasted country bread and ripe tomatoes.
A truly authentic Italian salad, loaded with tomatoes, garlic, basil, and olive oil.
Ripe, juicy tomatoes and an elegant simplicity of approach—this moist, flavorful salad reflects Tuscan cooking at its best.
Chef Tony Mantuano, of Chicago's Spiaggia, combines the tangy flavors of tarragon and chive salsa verde with a zesty lemon and fennel salad in this marinated sardine crostini.
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