Salad "Summer in Baku"
1 serving
20 minutes
The 'Summer in Baku' salad is a true culinary ode to summer, freshness, and Azerbaijani traditions. It combines the vibrant colors and juicy flavors of summer vegetables: crunchy cucumbers, juicy cherry tomatoes, sweet peppers, and spicy red onions. Olive paste adds richness to the dish, while creamy cheese with tarragon provides a refined herbal aftertaste. The finishing touch is olive oil with balsamic cream, giving the salad an elegant harmony of flavors. This dish is perfect as a light appetizer or an addition to a festive table that highlights the richness of Azerbaijani cuisine. Each ingredient plays its role in creating a layered enjoyment that lingers in memory. Served with greens and aromatic herbs, this salad is the true taste of summer and joy in every bite!
1
Cut the cherry tomatoes in half.
- Cherry tomatoes: 30 g
2
Slice one cucumber into thin strips using a slicer.
- Cucumbers: 50 g
3
Cut the remaining cucumbers and bell peppers into shapes, slice the peeled red onion into strips, and tear the salad into pieces by hand.
- Cucumbers: 50 g
- Sweet pepper (capsicum): 30 g
- Red onion: 10 heads
- Lettuce: 15 g
4
Chop the pitted black olives into a puree and place on a plate.
- Pitted black olives in oil: 30 g
5
Place salad, vegetables, red olives, olives, and pearl onions on the olive paste.
- Black olives: 20 g
- Kalamata olives: 20 g
- Pickled pearl onions: 15 g
6
Roll cucumber strips into a roll, and use a piping bag or syringe to fill with cream cheese mixed with chopped tarragon. Place the finished rolls on top of the salad.
- Cucumbers: 50 g
- Cremette (cream cheese): 20 g
- Tarragon (estragon): 1 g
7
Season the salad with salt and pepper to taste, dress with a mix of olive oil and balsamic cream, and garnish with oregano and watercress.
- Salt: 2 g
- Freshly ground black pepper: 1 g
- Olive oil: 5 l
- Balsamic glaze (crema): 3 g
- Dried oregano: 1 g
- Fresh herbs: 3 g