Green salad with salmon and feta
4 servings
30 minutes
Green salad with salmon and feta is an exquisite and light recipe inspired by Mediterranean traditions. It combines the freshness of salad leaves, the juiciness of cherry tomatoes, and the tenderness of salmon, which is pre-cooked to retain its deep flavor. Feta adds a tangy salty note, while the dressing of balsamic vinegar and olive oil complements the harmony of ingredients. This salad is perfect for a light dinner or a festive table, delighting with rich flavors and a balanced composition. Its history roots in Italian culinary traditions where freshness and natural products are essential. It pairs perfectly with white wine and fresh bread, creating an unforgettable gastronomic impression.
1
Place salmon in a heated pan, pour in boiled water to cover the fish. Simmer for 15 minutes on low heat.
- Atlantic salmon: 500 g
2
Chill the fish. The broth can be used as a base for fish soup, or simply served as a first course by adding fresh herbs.
3
Place the salad leaves in a bowl, cut the cherry tomatoes in half, and finely chop the cucumbers.
- Mixed salad leaves: 150 g
- Cherry tomatoes: 10 pieces
- Cucumbers: 1 piece
4
Cut the salmon into small pieces and place them in a bowl, then add tomatoes, cucumbers, and sprinkle with small cubes of feta.
- Atlantic salmon: 500 g
- Cherry tomatoes: 10 pieces
- Cucumbers: 1 piece
- Feta cheese: 50 g
5
Balsamic can be used as a sauce by mixing balsamic vinegar with olive oil.
