Salad with oil-wine dressing
3 servings
20 minutes
Salad with oil-vinegar dressing is a refined combination of fresh vegetables and a light, exquisite dressing. The European roots of the dish are evident in the harmony of flavors: tender salad greens, juicy tomatoes, crunchy cucumbers, and sweet corn create a pleasant variety of textures. Carrots add a light sweetness that highlights the freshness of the vegetables. The dressing made from olive oil, white wine vinegar, and a pinch of sugar gives the dish an elegant balance of sweet and sour taste with delicate buttery softness. This salad is an ideal addition to a light dinner or festive table due to its freshness and versatility. It pairs wonderfully with meat dishes and light snacks, making it a popular choice among gourmets who appreciate simplicity and sophistication in every bite.
1
Cut the salad into thin strips and the cucumbers into quarter slices.
- Green salad: 2 bunchs
- Cucumbers: 2 pieces
2
Chop the carrots finely and the tomatoes into small pieces.
- Carrot: 1 piece
- Tomatoes: 1 piece
3
Mix the salad, cucumbers, carrots, tomatoes, and corn.
- Green salad: 2 bunchs
- Cucumbers: 2 pieces
- Carrot: 1 piece
- Tomatoes: 1 piece
- Canned corn: 0.7 jar
4
Pour oil into a separate container, season with salt to taste, then add a little vinegar and a bit of sugar.
- Olive oil: to taste
- Salt: to taste
- White wine vinegar: to taste
- Sugar: to taste
5
Dress the salad.
- Olive oil: to taste