Rye grain salad with spicy yogurt-vinegar sauce
4 servings
60 minutes
Salad with rye grains and spicy yogurt-vinegar sauce is a true ode to Mediterranean cuisine. Its roots lie in dietary traditions that value simple yet flavorful ingredients. Rye grain, known for its dense texture and nutty flavor, forms the base of the dish, complemented by fresh cucumbers, cauliflower, and radishes. The spicy sauce combining the creaminess of yogurt, acidity of vinegar, and aroma of garlic adds a special zest to the salad. This salad is not only rich in fiber and nutrients but also versatile – it works great as a light dinner or a side dish to main courses. It can be prepared in advance, making it a convenient choice for busy days. Enjoy the harmony of textures and flavors that awaken the senses with every new bite!
1
Slice the garlic into thin pieces. Salt and crush with the flat side of a knife. Transfer to a small bowl and mix with yogurt, vinegar, and oil; season with salt and pepper.
- Garlic: 1 clove
- Salt: to taste
- Yogurt: 0.5 glass
- Apple cider vinegar: 2 tablespoons
- Olive oil: 4 tablespoons
- Ground black pepper: to taste
2
Can be prepared in advance: the sauce can be made 3 days before the dish. Cover with a lid and place in the refrigerator.
3
Boil rye grains in salted water for 45-60 minutes until al dente.
- Rye groats: 0.8 glass
4
Drain the water, place on a rimmed baking sheet, level it out, and let it cool.
5
Meanwhile, mix cucumbers, vinegar, and ½ tsp of salt in a small bowl. Let it sit for 30 minutes, then drain the juice.
- Cucumbers: 2 pieces
- Wine vinegar: 1 tablespoon
- Salt: to taste
6
Heat oil in a large skillet over medium heat. Sauté the cauliflower for 8-10 minutes, stirring occasionally, until golden and tender. Season with salt and pepper, and let it cool slightly.
- Cauliflower: 0.5 piece
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
7
Combine rye grains, cucumbers, cauliflower, radishes, and shallots in a medium bowl. Drizzle with sauce and lemon juice, mix well. Season with salt and pepper to taste. Add parsley and dill, mix again.
- Rye groats: 0.8 glass
- Cucumbers: 2 pieces
- Cauliflower: 0.5 piece
- Radish: 1 bunch
- Shallots: 3 heads
- Freshly squeezed lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 35 g
- Chopped dill: 0.3 glass
8
Can be prepared in advance: rye grains, cucumbers, and cauliflower can be prepared 3 days before the dish is made. Cover with a lid and store in the refrigerator.