Fresh vegetable salad with olive oil
2 servings
20 minutes
Fresh vegetable salad with olive oil is an ode to naturalness and freshness. This dish embodies the spirit of Russian cuisine, offering a harmony of flavors and textures. Sweet and juicy tomatoes, crunchy cucumbers, and carrots create a vibrant palette of tastes, while fennel adds a refined hint of anise. Dressed with olive oil and lemon juice, the salad gains lightness and freshness, while spices—garlic salt and black pepper—enhance the natural flavors of the ingredients. Garnished with aromatic basil, dill, and Swiss chard leaves, it looks like a true culinary masterpiece. This salad is perfect as a light appetizer, a complement to meat dishes, or as a standalone dish on a hot day.
1
Wash and peel the carrots and cucumbers.
- Carrot: 70 g
- Cucumbers: 100 g
2
Slice the vegetable thinly lengthwise. Cut the red onion into feathers and the tomatoes into wedges.
- Tomatoes: 150 g
3
Mix all the vegetables.
4
If you have a whole fennel bulb, first cut it in half, then slice off a thin piece from the bottom and remove the outer layer. Now slice the edible part into thin pieces.
- Tomatoes: 150 g
- Cucumbers: 100 g
- Carrot: 70 g
5
Add fennel, salt, and pepper to the vegetables.
- Fennel root: 40 g
- Ground black pepper: to taste
- Garlic salt: to taste
6
Dress with olive oil and lemon juice.
- Olive oil: 20 ml
- Lemon juice: 3 tablespoons
7
Place the salad on a serving plate. Insert the onion, sliced into feathers, in the center.
8
Garnish the salad with basil, dill, and chard leaves.
- Basil leaves: 4 pieces
- Dill: 1 stem
- Chard: to taste