Vegetable salad with croutons and vinegar dressing
2 servings
15 minutes
Vegetable salad with croutons and vinegar dressing is an embodiment of Italian cuisine, where freshness and aroma come together in perfect harmony. This salad combines crispy iceberg lettuce, juicy tomatoes, and refreshing cucumbers with golden leeks for depth of flavor. The croutons, toasted to a delightful crunch, absorb the aromatic vinegar-oil dressing with hints of garlic and basil. Historically, such dishes have roots in rural Italian cooking where simple yet quality ingredients transformed into true gastronomic masterpieces. Its sweet-sour dressing highlights the freshness of the vegetables while the croutons add richness, making the salad a self-sufficient dish. Perfect as a light summer treat or an accompaniment to main Italian dishes.
1
For the sauce, mix vinegar and oil, add minced garlic, basil, salt, pepper, stir, and let it sit.
- Apple cider vinegar: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Garlic: 1 clove
- Dried basil: pinch
- Ground black pepper: pinch
- Salt: pinch
2
We tear the salad leaves from the head, trim the bottom a bit, crush the leaves with our hands, and place them on a plate.
- Iceberg lettuce: 0.5 piece
3
We slice the tomatoes into wedges and the cucumbers into half-rings.
- Tomatoes: 2 pieces
- Cucumbers: 2 pieces
4
It's time to fry the leeks. Fry in a large amount of oil over high heat until golden, then transfer to a strainer and let the oil drain.
- Leek: 50 g
- Vegetable oil: 3 tablespoons
5
Cut the bread into large cubes and fry in a dry pan over medium heat, stirring often, until golden and crispy. Sprinkle it over the vegetables.
- Sandwich (toast) bread: 2 pieces
6
Pour the resulting sauce over the croutons.
- Apple cider vinegar: 1 tablespoon
- Vegetable oil: 3 tablespoons
- Garlic: 1 clove
- Dried basil: pinch
- Ground black pepper: pinch
- Salt: pinch
