Table of Contents

Columella’s Salad: A Taste of Ancient Rome

I remember visiting the ruins of Pompeii as a young culinary student. The sheer history, the echoes of daily life frozen in time, were overwhelming. But what truly captivated me were the gardens – carefully reconstructed to reflect what the Romans would have cultivated. It sparked a fascination with ancient Roman cuisine, a cuisine that wasn’t about fussy sauces or elaborate techniques, but about fresh, seasonal ingredients, simply prepared, celebrating the bounty of the earth. This Columella’s Salad is a direct link to that past, a taste of history on a plate.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4
Yield: 1 salad
Dietary Type: Vegetarian, Gluten-Free (can be adapted to vegan by omitting the cheese)

Ingredients

100 g fresh mint or 100 g pennyroyal (or a mix of both)
50 g fresh coriander (cilantro)
50 g fresh parsley
1 small leek
1 sprig fresh thyme
200 g salted fresh cheese (such as feta or ricotta salata)
Vinegar (red wine or white wine)
Pepper (freshly ground black pepper)
Olive oil

Ingredient Notes:

The original recipe calls for puleium which is pennyroyal. It has a stronger, more assertive mint flavor, so use it sparingly if you choose to use it.
The type of cheese can be adjusted to your taste. Feta provides a salty, tangy flavor, while ricotta salata is milder and slightly drier.
Feel free to add other greens mentioned in the introduction, such as lettuce, rocket (arugula), watercress, or beet greens, for added flavor and texture.

Equipment Needed

Mortar and pestle (optional, but recommended for the best flavor)
Cutting board
Sharp knife
Mixing bowl or serving dish

Instructions

Prepare the Herbs: Thoroughly wash the mint (or pennyroyal), coriander, and parsley. Pat them dry with a clean towel or spin them in a salad spinner. This will prevent the salad from becoming soggy.
Chop the Herbs: Roughly chop the mint (or pennyroyal), coriander, and parsley. The size of the chop is not critical, as they will be further broken down.
Prepare the Leek: Trim the root end and the dark green top of the leek. Slice the leek thinly, then rinse it thoroughly under cold water to remove any dirt or grit that may be trapped between the layers. Pat dry. If you don’t have a leek, you can substitute a small green onion.
Prepare the Thyme: Remove the leaves from the thyme sprig. Discard the stem.
Crush the Ingredients (Mortar & Pestle Method): If using a mortar and pestle, place the chopped mint (or pennyroyal), coriander, parsley, sliced leek, and thyme leaves into the mortar. Crush them together using the pestle until they form a rough paste. This method releases the essential oils of the herbs, resulting in a more intense flavor.
Combine the Ingredients (Mixing Bowl Method): If you don’t have a mortar and pestle, combine the chopped mint (or pennyroyal), coriander, parsley, sliced leek, and thyme leaves in a mixing bowl.
Add the Cheese: Crumble the salted fresh cheese (feta or ricotta salata) into the mortar or mixing bowl.
Crush or Combine (Mortar & Pestle or Mixing Bowl): If using a mortar and pestle, continue to crush the ingredients together, incorporating the cheese into the herb mixture. If using a mixing bowl, gently combine the ingredients until they are evenly distributed.
Season with Vinegar and Pepper: Add a small amount of vinegar to the mixture. Start with a teaspoon and add more to taste. The vinegar should provide a subtle tanginess, not overpower the other flavors. Add freshly ground pepper to taste.
Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. You may want to add more vinegar, pepper, or a pinch of salt (if the cheese is not salty enough).
Plate and Drizzle with Olive Oil: Transfer the mixture to a serving dish or individual plates. Drizzle generously with olive oil. The olive oil should coat all of the ingredients, adding richness and flavor.
Serve Immediately: Serve the salad immediately to enjoy the fresh flavors and textures.

Expert Tips & Tricks

Herb Quality is Key: The quality of the herbs is crucial for this salad. Use fresh, vibrant herbs for the best flavor. Avoid using dried herbs, as they will not provide the same intensity of flavor.
Salt Content: Be mindful of the salt content of the cheese. If using a very salty cheese, you may need to reduce or omit any additional salt.
Vinegar Balance: The amount of vinegar needed will depend on the type of vinegar you use and your personal preference. Start with a small amount and add more to taste, ensuring that the vinegar complements the other flavors rather than dominating them.
Make it Ahead: While best served fresh, you can prepare the herb mixture ahead of time (without the cheese and dressing) and store it in an airtight container in the refrigerator for up to a few hours. Add the cheese and dressing just before serving.

Serving & Storage Suggestions

Serve Columella’s Salad as a light appetizer, a side dish, or a refreshing lunch. It pairs well with grilled meats, fish, or vegetables. You can also serve it with crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the salad will be best if consumed immediately. The herbs will wilt and the flavors may become less vibrant over time. It is not recommended to freeze this salad.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	40mg	13%
Sodium	600mg	25%
Total Carbohydrate	8g	3%
Dietary Fiber	3g	12%
Sugars	2g	4%
Protein	12g	24%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Vegan Adaptation: To make this salad vegan, substitute the salted fresh cheese with a plant-based feta or a crumbled firm tofu marinated in olive oil, salt, and lemon juice.
Herb Variations: Experiment with different herbs based on your preference and availability. Consider adding oregano, marjoram, or chives.
Nut Addition: As suggested by Columella, you can add nuts for extra texture and flavor. Pine nuts, walnuts, or almonds would be excellent choices.
Citrus Twist: Instead of vinegar, try using lemon or lime juice for a brighter, more citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh herbs?
A: While you can use dried herbs in a pinch, the flavor will not be as vibrant or fresh as with fresh herbs. If using dried herbs, reduce the quantity to about one-third of the amount called for in the recipe.

Q: What if I can’t find pennyroyal?
A: If you can’t find pennyroyal, you can substitute it with more mint or simply omit it from the recipe. The salad will still be delicious without it.

Q: How can I make this salad spicier?
A: You can add a pinch of red pepper flakes to the mixture for a touch of heat.

Q: Can I prepare this salad ahead of time?
A: It’s best to serve this salad immediately after preparing it to enjoy the freshest flavors and textures. However, you can prepare the herb mixture ahead of time (without the cheese and dressing) and store it in the refrigerator for a few hours.

Q: What kind of olive oil should I use?
A: Use a good quality extra virgin olive oil for the best flavor. The olive oil should be fruity and flavorful, not bitter or bland.

Final Thoughts

Columella’s Salad is more than just a simple salad; it’s a connection to the past, a taste of the Roman countryside. Its simplicity allows the fresh, vibrant flavors of the herbs and cheese to shine. I encourage you to try this recipe and experience the flavors of ancient Rome for yourself. Feel free to experiment with different herbs and cheeses to create your own unique version. And please, share your feedback and any variations you discover along the way! Perhaps a glass of chilled white wine would complement the refreshing flavors nicely. Vale!

Columella Salad or Ancient Roman Salad Recipe