Vegetable salad with spices
4 servings
15 minutes
Vegetable salad with spices is a true masterpiece of Italian gastronomy, combining the freshness of vegetables with the aromatic spiciness of spices. Salad leaves, crunchy cucumbers, juicy sweet peppers, and tender artichokes come together in a harmonious ensemble of flavors, complemented by a tangy mustard dressing with vinegar, garlic, and thyme. Grated carrots add a light sweetness while olives and olive oil bring a Mediterranean twist. Cheese cubes make the dish hearty and provide creamy softness. This salad is perfect as a light snack or refreshing side dish to main courses, adding a touch of Mediterranean warmth to any meal.
1
Cut the canned artichokes and marinate for a few hours. For the marinade, mix mustard oil with vinegar, mustard, and sugar. Add chopped garlic and thyme.
- Artichokes: 300 g
- Mustard oil: 100 ml
- Vinegar: 1 tablespoon
- Mustard: 1 tablespoon
- Sugar: 1 tablespoon
- Garlic: 2 cloves
- Thyme: to taste
2
Remove seeds from the sweet pepper and cut it into strips.
- Sweet pepper (capsicum): 1 piece
3
Chop the salad leaves.
- Green salad leaves: 100 g
4
Slice the cucumbers into thin rounds.
- Cucumbers: 1 piece
5
Cut the cheese into cubes.
- Cheese: 50 g
6
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
7
Slice the onion into thin half-rings.
- Onion: 1 head
8
Cut the olives and black olives in half.
- Green olives: 10 pieces
- Black olives: 10 pieces
9
Mix all the ingredients and dress the salad with olive oil. Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
