Vegetable salad with pesto and mayonnaise

2 servings

10 minutes

Vegetable salad with pesto and mayonnaise is a bright representative of Italian cuisine, combining the freshness of seasonal vegetables with the rich flavors of traditional sauces. This recipe embodies the spirit of Mediterranean cooking: crunchy cucumbers, sweet tomatoes, and spicy garlic create a magnificent contrast of textures, while the creaminess of mayonnaise paired with aromatic pesto adds depth to the dish. Pesto, invented in Liguria, brings notes of basil and nutty warmth to the salad, making it an ideal complement to a light dinner or festive table. The salad is served chilled and pairs wonderfully with crispy bread or meat appetizers. This recipe is a simple way to enjoy the flavors of Italy without leaving home.

Energy value per serving

• Calories: 171.5
• Proteins: 3.9g
• Fats: 11.6g
• Carbohydrates: 13.3g

Ingredients

• Cucumbers: 2 pc
• Tomatoes: 1 pc
• Cherry tomatoes: 15 pc
• Garlic: 3 clove
• Mayonnaise: 1 tbsp
• Pesto: 1 tbsp
• Salt: to taste

Cooking steps

1. Prepare the ingredients. Wash and dry the vegetables.

2. Slice the cucumbers into half-moons.

   Required ingredients:

   • Cucumbers: 2 pieces

3. Add salt to taste.

   Required ingredients:

   • Salt:  to taste

4. Cut the tomato into small cubes.

   Required ingredients:

   • Tomatoes: 1 piece

5. Add a little salt.

   Required ingredients:

   • Salt:  to taste

6. Send the tomato to the cucumbers.

   Required ingredients:

   • Tomatoes: 1 piece

7. Peel the garlic.

   Required ingredients:

   • Garlic: 3 cloves

8. Chop finely.

9. add to the vegetables

   Required ingredients:

   • Garlic: 3 cloves

10. Add mayonnaise to the salad.

    Required ingredients:

    • Mayonnaise: 1 tablespoon

11. Mix

12. Cut the cherry tomatoes in half.

    Required ingredients:

    • Cherry tomatoes: 15 pieces

13. Add cherry tomatoes to the salad.

    Required ingredients:

    • Cherry tomatoes: 15 pieces

14. Add pesto sauce. Mix.

    Required ingredients:

    • Pesto: 1 tablespoon