Salad with sun-dried tomatoes
1 serving
10 minutes
Salad with sun-dried tomatoes is a true embodiment of Mediterranean flavor, filled with the freshness of greens and the tenderness of quail eggs. Sun-dried tomatoes soaked in olive oil give the dish a rich, sweet-spicy note that is perfectly complemented by crunchy cucumber and aromatic herbs: watercress, arugula, parsley, and cilantro. Sesame adds a delicate nutty accent, while sea salt enhances the natural taste of the ingredients. This salad is ideal for a light summer dinner or an exquisite appetizer that evokes the sunny coast of Italy or Greece.
1
Boil quail eggs hard. Then cool them in cold water.
- Quail egg: 8 pieces
2
Peel the cucumber and cut it into small cubes.
- Cucumbers: 1 piece
3
Chop the greens finely.
- Garden cress: 0.3 bunch
- Dill: 0.3 bunch
- Rocket (arugula): 0.3 bunch
- Parsley: 0.3 bunch
- Cilantro: 0.3 bunch
- Tarragon (estragon): 4 sprigs
4
In a deep bowl, combine the greens with oil, season with salt, and mix.
- Extra virgin olive oil: 2 tablespoons
- Sea salt: to taste
5
Chop the sun-dried tomatoes finely.
- Sun-dried tomatoes in olive oil: 6 pieces
6
Add them to the salad.
- Sun-dried tomatoes in olive oil: 6 pieces
7
Peel the eggs.
8
Then chop into small pieces. Add salt.
- Quail egg: 8 pieces
- Sea salt: to taste
9
Combine the ingredients.
10
Sprinkle with sesame and serve.
- Sesame seeds: 1 teaspoon
