PEIETTI SALAD

“Peietti” is the name of the little street where I live, on the hills above Genoa, Italy. It’s a quiet corner where the tall buildings give way to old stone houses — many over a century old — lovingly restored in the traditional Ligurian style, with warm colors that dot the green Mediterranean landscape.

Here, some lucky homes have a small patch of garden. And sometimes, generous neighbors share their harvest: a handful of fresh tomatoes, a few lemons, a bunch of basil, maybe the first zucchini of the season.

Fresh, local produce — zero kilometers, just a few steps from home. What better way to enjoy them than with a quick, wholesome summer salad?

This is how Peietti Salad was born: a healthy dish that works perfectly as a light main course or as a colorful side dish with grilled fish or chicken.

---

🌿 Ingredients

• 2 tomatoes, sliced

• ½ red onion, thinly sliced

• ½ avocado, diced

• About 80 g (½ cup) of cooked red kidney beans (or borlotti or cannellini)

• 3 tablespoons grated Parmesan cheese (about 20 g)

• A few fresh basil leaves

• 2 tablespoons extra virgin olive oil

• Salt, vinegar or lemon juice to taste (optional — it’s great even without!)

🧮 Total calories: approx. 500 kcal

---

🥣 How to Make It

Blend the Parmesan and basil in a food processor until you get a coarse, crumbly mix — not a paste.

Arrange all ingredients on a plate, drizzle with olive oil, and sprinkle the basil-Parmesan crumble on top.

Fast, delicious, and bursting with flavor.

---

🧠 Nutrition Notes

Thanks to the protein from the beans and cheese, and the healthy fats from avocado and olive oil, this is a satisfying and balanced dish.

It’s a perfect “health on a plate” meal, with all the classic flavors of the Mediterranean: basil, tomato, onion, olive oil — and that creamy richness from avocado.

A beautiful fusion of traditional Mediterranean roots and modern simplicity.