Summer Provencal Salad
2 servings
20 minutes
Summer Provençal salad is the essence of freshness and sunny vibes of Provence. The bright combination of crisp iceberg lettuce, juicy yellow cherry tomatoes, and tangy radishes creates a delicate yet rich flavor enhanced by the light acidity of balsamic vinegar. Broccoli adds texture, while aromatic Provençal herbs provide an exquisite Mediterranean touch. This salad is perfect for a summer lunch or light dinner and pairs wonderfully with fish and white wine. It evokes warm days on the Côte d'Azur and transports you to the atmosphere of a leisurely French feast.
1
Wash the vegetables.
2
Tear the iceberg lettuce leaves and place them in a bowl.
- Iceberg lettuce: 180 g
3
Cut the tomatoes and add them to the salad.
- Yellow cherry tomatoes: 170 g
4
Cut the radish and send it to the vegetables.
- Radish: 2 pieces
5
Peel the cucumbers.
- Cucumbers: 4 pieces
6
Cut the cucumber into small cubes.
7
Salt the sliced cucumbers and add them to the salad.
- Cucumbers: 4 pieces
8
Separate the broccoli florets from the stems.
9
Chop the florets finely.
10
Add small pieces of broccoli to the salad.
- Broccoli: to taste
11
Chop the red onion and send it to the vegetables.
- Red onion: 1 piece
12
Sprinkle the salad with Provençal herbs.
- Herbes de Provence: 1 teaspoon
13
Mix balsamic vinegar with olive oil.
- Balsamic vinegar: 1 tablespoon
- Olive oil: 5 tablespoon
14
Pour the prepared sauce into the salad.
- Balsamic vinegar: 1 tablespoon
- Olive oil: 5 tablespoon
15
Shuffle
