Armenian Salad
2 servings
12 minutes
Armenian salad is a harmony of freshness and vibrant flavors. Its base includes greens, parsley, cicmati, and arugula that add zest to the salad. The sweetness of tomatoes and bell peppers is complemented by the slight saltiness of lightly salted suluguni cheese. The tenderness of quail eggs adds textural richness, while sumac brings an Eastern note with a subtle tang. A dressing of sour cream and olive oil unites the ingredients, creating a soft, creamy sensation. This salad serves as a light appetizer or side dish to main courses and pairs wonderfully with meat and fish.
1
Boil quail eggs hard.
- Quail egg: 7 pieces
2
Chop the parsley finely.
- Parsley: 1 bunch
3
Chop the cicmat finely.
- Georgian cress (tsitsmati): 1 bunch
4
Do the same with arugula.
- Rocket (arugula): 1 bunch
5
Cut the tomato into large cubes. Combine it with greens in a deep bowl. Add salt.
- Tomatoes: 1 piece
- Parsley: 1 bunch
- Georgian cress (tsitsmati): 1 bunch
- Rocket (arugula): 1 bunch
- Sea salt: to taste
6
Chop the bell pepper into smaller pieces and add it to the salad.
- Red sweet pepper: 0.5 piece
7
Cut the cooked quail eggs into large pieces.
- Quail egg: 7 pieces
8
Cut the cheese into small slices.
- Lightly salted sulguni cheese: 50 g
9
Fill with sour cream.
- Sour cream: 2 tablespoons
10
Salt and add sumac.
- Sea salt: to taste
- Sumac: 0.5 teaspoon
11
Add olive oil.
- Extra virgin olive oil: 1 tablespoon
12
Mix and serve.
