Most people never learn that a salad can be a lot more than shredded lettuce, pink hothouse tomato slices and wilted limp cucumber slices. Italians and Greeks seem to have gotten the message and serve the most creative and unnamed combinations as Greek Salad or Antipasto. My wife was from the Italian school by heritage and so creative salads were always present.
In season, I prefer the richness of fresh Tomatoes to the bland flavor of Roasted Red Peppers from a jar but the peppers are preferred to hothouse tomatoes. With tomatoes on hand, I prefer fresh mozzarella for the subtle flavor that balances tomatoes. With the bland roasted red bell peppers, I prefer a Cottage Cheese and Gorgonzola topping.
Cheese and Gorgonzola Recipe:
1 cup cottage cheese
1 diced small onion
1 diced stick of celery
2 oz Gorgonzola crumbs
Mix everything together. Slice Romain lettuce across the stem in ½ inch slices and spread around the plate. Place pimento slices on top and then scoop as much of the cottage cheese as you would like on the plate. Another unusual, flavorful and beautiful combination.