God, how delicious! I brought the recipe from italy! Not a salad, but gold!
Recipes in this Video
Originating from Spain, the vegetable salad is a vibrant and refreshing dish often enjoyed during warm months. It embodies the Mediterranean diet, celebrating fresh, seasonal produce and simple flavors. Today, variations of this salad are popular worldwide, with each culture adding its unique twist.
Ingredients
- ●mixed greens
- ●tomatoes
- ●cucumbers
- ●red onion
- ●bell peppers
- ●carrots
- ●avocado
- ●feta cheese
- ●olives
- ●olive oil
- ●balsamic vinegar
- ●salt
- ●black pepper
- ●fresh herbs
Instructions
- 1Wash and dry the mixed greens thoroughly.
- 2Chop the tomatoes into bite-sized pieces.
- 3Slice the cucumbers into rounds.
- 4Thinly slice the red onion.
- 5Dice the bell peppers into small pieces.
- 6Grate the carrots or cut them into thin strips.
- 7Cut the avocado in half, remove the pit, and slice it.
- 8Crumble the feta cheese into small pieces.
- 9Pit and slice the olives.
- 10In a large bowl, combine the mixed greens, tomatoes, cucumbers, red onion, bell peppers, carrots, avocado, feta cheese, and olives.
- 11In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 12Drizzle the dressing over the salad just before serving.
- 13Toss the salad gently to combine all ingredients.
- 14Garnish with fresh herbs of your choice.
Eggplant salad, or Salată de Vinete, is a beloved dish in Romanian cuisine, traditionally prepared during summer months when eggplants are in season. It is often served as a spread on bread or as a side dish at gatherings and celebrations. This dish highlights the simplicity and richness of local ingredients, making it a staple in many households. Today, variations exist across Eastern Europe, with each region adding its unique twist to the basic recipe.
Ingredients
- ●eggplants
- ●onions
- ●mayonnaise
- ●lemon juice
- ●garlic
- ●salt
- ●pepper
- ●parsley
Instructions
- 1Grill eggplants over medium heat until charred, about 20-30 minutes.
- 2Allow grilled eggplants to cool before peeling off the skin.
- 3Chop the peeled eggplants into small pieces and place in a mixing bowl.
- 4Finely chop onions and add to the bowl with eggplants.
- 5Mince garlic and mix it into the salad.
- 6Add mayonnaise and lemon juice to the bowl, stirring to combine.
- 7Season with salt and pepper to taste.
- 8Chop parsley and fold it into the salad before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while adding creaminess.
lemon juice
Healthier: vinegar
Cheaper: lime juice
Vinegar adds acidity with a different flavor profile.
parsley
Healthier: cilantro
Cheaper: green onions
Cilantro offers a fresh taste while being budget-friendly.
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