Summer salad with raspberries
4 servings
20 minutes
Summer salad with raspberry is the embodiment of freshness and brightness of Italian cuisine. Its roots trace back to Mediterranean traditions of combining greens, cheese, and berries, creating a refined balance of flavors. Tender lettuce leaves provide lightness, quail eggs add richness, and feta cheese gives a tangy kick. Raspberry dressing with wine vinegar and mustard reveals the depth of sweet-sour notes, turning each bite into a gastronomic delight. This salad is perfect for summer picnics, romantic dinners, or just a pleasant lunch. It is not only tasty but also rich in vitamins, refreshing on hot days and invigorating.
1
Boil quail eggs hard, peel them, and cut them in half.
- Quail egg: 8 pieces
2
Cut the feta cheese into cubes.
- Brynza cheese: 200 g
3
Thoroughly wash the salad leaves.
- Mixed salad leaves: 300 g
4
Mash the raspberries.
- Raspberry: 200 g
5
For the dressing, whisk olive oil with vinegar, mustard, salt, and sugar. Add crushed raspberries.
- Olive oil: 50 ml
- White wine vinegar: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Sugar: 1 teaspoon
- Raspberry: 200 g
6
Combine the lettuce leaves, feta cheese, and eggs. Dress the salad.
- Mixed salad leaves: 300 g
- Brynza cheese: 200 g
- Quail egg: 8 pieces
