John Myers
Ingredients for 4 servings:
- 2 m.-large onion(s), red
- 1 cucumber(s)
- 2 red bell peppers
- 1 bunch of radishes
- 200 g cocktail tomatoes
- 2 spring onions
- 1 lemon(s)
- 1 tbsp Balsamic vinegar, dark
- 1 tsp mustard
- 1 tsp, leveled salt
- 1 tsp, levelled sugar, or honey
- 1 pinch(s) of pepper
- n. B. herbs
- 3 tbsp olive oil, or other salad oil
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour
Side salad with cucumber, bell peppers, radishes, and cocktail tomatoes, ideal for casseroles, pizza, barbecue, fondue, etc.
For the dressing, in a suitably sized salad bowl, mix the juice of one lemon with balsamic vinegar, mustard, pepper, salt, and sugar. Add the salad herbs and let it steep briefly. Add the oil and whisk vigorously. Peel and dice the onions. Wash the cucumber, quarter it lengthwise, and cut into not-too-thin slices (quarters). If you don’t like the seeds, you can remove them with a teaspoon before chopping. Wash the bell peppers, deseed them, remove the ribs, and dice them finely (about the size of a cucumber). Clean the radishes and dice/chop them finely. Wash the cherry tomatoes and halve or quarter them depending on their size. Clean the spring onions and cut them into rounds. Mix the onions, cucumbers, peppers, radishes, and tomatoes thoroughly with the dressing and let it steep for half an hour. Sprinkle the rounds of spring onion on top. If you like, you can also add 100-200g of diced feta and, together with oregano and olives, create a “Greek” salad. Instead of serving as a side salad, it also tastes excellent as a light vegetarian main course (but only for two people!) with freshly baked (garlic) baguette.
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