Yerevan salad
2 servings
15 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
Calories34.5kcal
Proteins1.4grams
Fats0.2grams
Carbohydrates7.4grams
Tomatoes
100
g
Cucumbers
100
g
Bell pepper
50
g
Onion
50
g
Salt
to taste
Ground black pepper
to taste
Vinegar
to taste
Cilantro (coriander leaves)
to taste
Basil leaves
to taste
Parsley
to taste
1
Wash the tomatoes, cucumbers, and bell peppers.
- Tomatoes: 100 g
- Cucumbers: 100 g
- Bell pepper: 50 g
2
Peel the cucumbers.
- Cucumbers: 100 g
3
Cut the stem off the bell pepper and remove the core.
- Bell pepper: 50 g
4
Peel the onion.
- Onion: 50 g
5
Slice the vegetables into circles.
- Tomatoes: 100 g
- Cucumbers: 100 g
- Bell pepper: 50 g
6
Wash and finely chop the cilantro, basil, and parsley.
- Cilantro (coriander leaves): to taste
- Basil leaves: to taste
- Parsley: to taste
7
Arrange the vegetables in the salad bowl in rows, alternating tomatoes, cucumbers, and bell peppers.
8
Sprinkle with salt and ground pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Place the onion on top and drizzle the salad with vinegar.
- Onion: 50 g
- Vinegar: to taste
10
Sprinkle with greens.
- Cilantro (coriander leaves): to taste
- Basil leaves: to taste
- Parsley: to taste
