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Lollo Rosso salad with cucumber and tomatoes

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Ingredients for 4 servings:

  • 1 head of Lollo Rosso
  • 1 cucumber(s)
  • 6 tomatoes
  • Balsamic vinegar, dark
  • Water
  • salt and pepper
  • Sugar
  • 1 onion(s), finely chopped, if desired

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super fresh salad, also ideal for barbecues

Wash the Lollo Rosso thoroughly, spin dry, and cut into thin strips. Dice the cucumber or slice it into thin sticks. Remove the soft core of the tomatoes and then dice them into small pieces. Make a marinade from the balsamic vinegar, water, and spices and pour it over the salad. Mix everything well and arrange on salad plates. Tips: If desired, finely chop an onion and add it to the marinade. Since I also like to take this salad to barbecues, I make it without the onion. I bring the lettuce and marinade separately and only pour the marinade over the salad shortly before serving, then toss it together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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