I love this salad. It’s super satisfying and super tasty. Perfect for summer lunch or dinner with friends and family.

Serves 2 people

Ingredients

375 g pork chipolata sausages (the meaty ones)

2 large ripened vine tomatoes

200 g Italian style mixed leaf salad (you want it tender and peppery for great taste)

100 g black pitted olives

100 g Emmental cheese

100 g packed black pepper & salt croutons

1 small red onion

1 yellow pepper

3 tbsp. extra virgin olive oil

3 tbsp. balsamic red vinegar

Pinch of salt

Method

Preheat a nonstick frying pan (or grill) on medium heat.

Add some extra virgin olive oil, the sausages, and turn every 4 minutes until properly cooked and brown in colour and slightly charred.

Note: I tend to poke them a little with a fork to let some of the juice out as I like my sausages well done and on the dryer side. If you like them juicy, don’t poke them.

While the sausages are cooking, slice thinly the onion, deseed, rinse, and chop the yellow pepper, cut the tomatoes (I tend to remove the skin if they are waxed), and cut the Emmental in small cubes.

Remove the sausages from the pan and let them cool down for a couple of minutes.

Take two plates, arrange the salad with all the other ingredients on top, season with extra virgin olive oil, balsamic vinegar, and salt.

Add to the salad the sausages, the croutons, and enjoy!