Greek mixed vegetable salad
6 servings
30 minutes
Greek vegetable salad is a true embodiment of Mediterranean cuisine. It is based on fresh, aromatic ingredients infused with the sun and traditions of Greece. Beans, tomatoes, and cauliflower create a rich texture, while mushrooms add tenderness. The light acidity of lemon juice and wine vinegar harmonizes with the spicy aroma of coriander and oregano. This salad not only delights the taste but also serves as a perfect complement to meat dishes or as an independent snack. Its preparation method allows all flavors to unfold, making it an exquisite decoration for any table. It is best enjoyed slightly chilled, drizzled with olive oil and sprinkled with fresh herbs – this gives it a special freshness and sophistication.
1
Soak the beans overnight in cold water. Cook for 30-40 minutes until soft. Drain the liquid.
- Beans: 75 g
2
Juice 2 lemons, peel shallots, peel and chop garlic, mix water with tomato paste.
- Lemon: 2 pieces
- Shallot: 8 heads
- Garlic: 1 clove
- Water: 75 ml
- Tomato paste: 1 tablespoon
3
Heat the pan, add coriander seeds, and roast for 1-2 minutes (the seeds should change color and start to crackle). Lightly crush them with black peppercorns.
- Coriander seeds: 1 tablespoon
- Black peppercorns: 12 pieces
4
Chop the onion and sauté in olive oil for 10 minutes.
- Onion: 1 head
- Olive oil: 130 ml
5
Pour boiling water over the tomatoes, wait 30 seconds, drain the water, and peel them. Cut the peeled tomatoes into 4 pieces, place them in a pot with onions, season with crushed coriander, black pepper, minced garlic, vinegar, oregano, and lemon juice. Add water mixed with tomato paste, salt, bring to a boil, add shallots, cover the pot, and cook on low heat for 20 minutes.
- Tomatoes: 700 g
- Coriander seeds: 1 tablespoon
- Black peppercorns: 12 pieces
- Garlic: 1 clove
- Red wine vinegar: 100 ml
- Oregano: 1 tablespoon
- Lemon: 2 pieces
- Water: 75 ml
- Tomato paste: 1 tablespoon
- Shallot: 8 heads
- Salt: to taste
6
Divide the cauliflower into florets. Cut the mushrooms in half. Place them in a pot with the beans. Cover and cook on low heat for 20 minutes (stirring occasionally). Add pepper and salt if needed. Transfer the contents of the pot to a dish and cool.
- Cauliflower: 175 g
- Button mushrooms: 175 g
- Beans: 75 g
- Ground black pepper: to taste
- Salt: to taste
7
Take the salad out of the fridge an hour before serving. Drizzle the vegetables with olive oil, and sprinkle with chopped parsley and green onions on top.
- Olive oil: 130 ml
- Chopped parsley: 25 g
- Spring onion: 3 stems
