Light European Salad
2 servings
15 minutes
Light European salad is the embodiment of freshness and harmony of flavors. It originates from Mediterranean cuisine, where vegetables and greens are the foundation of healthy eating. The salad combines crunchy cucumbers, tender arugula, and iceberg lettuce, while sweet pepper adds juiciness and a hint of sweetness. The dressing made of olive oil, white wine vinegar, and Dijon mustard gives the dish spiciness and sophistication. Dried basil adds a warm aromatic note, while sea salt enhances the natural taste of the ingredients. This salad is perfect as a light appetizer or side dish, beautifully complementing fish or meat dishes. Its fresh and invigorating taste makes it an excellent choice for warm summer days.
1
Slice the cucumbers.
- Cucumbers: 175 g
2
Salt to taste.
- Sea salt: to taste
3
Transfer the cucumbers to a deep bowl. Add arugula and coarsely chopped iceberg lettuce.
- Rocket (arugula): 70 g
- Iceberg lettuce: 90 g
4
Cut the pepper into strips.
- Sweet pepper (capsicum): 80 g
5
Add pepper to the salad.
- Sweet pepper (capsicum): 80 g
6
Pour the oil for the sauce into a deep container.
- Extra virgin olive oil: 5 tablespoon
7
Add mustard.
- Dijon mustard: 1 teaspoon
8
Add vinegar.
- White wine vinegar: 1 teaspoon
9
Add red dried basil.
- Dried basil: 1 teaspoon
10
Mix thoroughly.
11
Dress the salad with sauce and serve.
- Extra virgin olive oil: 5 tablespoon
