Dandelion salad with tomatoes and basil
4 servings
10 minutes
Dandelion salad with tomatoes and basil is a light spring dish filled with freshness and vibrant flavors. In Russian cuisine, dandelions have long been used not only as a medicinal plant but also as a base for salads. Its tender, slightly bitter leaves pair wonderfully with juicy tomatoes, sweet red onions, and aromatic basil. Olive oil and balsamic vinegar enhance the natural taste of the ingredients, making the dish harmonious. This salad is not only delicious but also healthy—dandelions are rich in vitamins while basil adds a spicy twist. It is perfect as a light appetizer or side dish to meat and fish meals, adding a touch of freshness to the meal.
1
Finely chop the red onion. Cut the tomatoes into small cubes.
- Red onion: 0.5 head
- Tomatoes: 2 pieces
2
In a small bowl, mix torn dandelion leaves, onion, and tomatoes. Add salt, pepper, and sprinkle with basil. Drizzle with olive oil and balsamic vinegar.
- Dandelion greens: 250 g
- Red onion: 0.5 head
- Tomatoes: 2 pieces
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Dried basil: 0.5 teaspoon
- Extra virgin olive oil: 1 tablespoon
- Balsamic vinegar: 0.5 tablespoon
