Tuscan Mixed Salad


This recipe was inspired by a wonderful salad in a quiet courtyard in San Gimignano. It might not be authentic, but it is a great salad.

Quantities given make four plates of salad.

This recipe contains the following types of ingredient: plants and fungi.


rocket leaves
lettuce leaves (not iceberg)
kiwi fruit
4 rings
FAIRTRADE pineapple
peach or nectarine
medium carrots
12 - 16
cherry tomatoes
FAIRTRADE olive oil
balsamic vinegar
salt and FAIRTRADE freshly ground black pepper
home made breadbun
FAIRTRADE pinot grigio or sauvignon blanc
sparkling water


Create a salad bowl for each person as follows:

Line the bottom of the bowl with rocket and lettuce leaves.

Remove growth points from pineapple, skin and core to make a ring. Place in the centre of the bowl.

Decorate with tomatoes.

Peel the kiwi fruit and slice; place in the bowl.

Peel and grate the carrot and arrange the grated carrot in "hillocks".

Slice the peaches, discarding the stone, and place by the carrot.

To serve

Serve as chilled as possible, ideally with the extras listed in the ingredients.