Seasonal vegetables salad
A light seasonal salad can be made of different varieties of herbs, vegetables, tomatoes and their combinations. It can be prepared to taste with olive oil, sour cream or natural yoghurt.
Ingredients
- 250 g fresh cucumbers
- 150 g iceberg lettuce leaves
- 300 g fresh tomatoes of various kinds
- 1 red onion
- 50 g Lollo Rosso
- 40 ml olive oil
- sea-salt
- ground pepper
Description
Salad was previously unknown on the territory of today's CIS. As a rule, vegetables were cut into large pieces and served as an appetizer or garnish with meat. Dishes such as lettuce only became known and popular during the Napoleonic period.
In a seasonal salad, there are no set combinations of herbs and vegetables. Everything that was grown in the garden could be used in this cold dish. The ingredients were often plucked by hands. It was not until the beginning of the 19th century that people started thinly slicing vegetables.
For a long time only dill was used as a herb, later parsley was added. Leaf salad, rocket and many other vegetables were first known and appreciated in the CIS in the 1980s.
The salad culture was actively introduced to the Tsar's court by foreign chefs invited to Russia.
A salad was prepared mainly with sour cream It was only in the 20th century that people began actively using vegetable oil, primarily olive oil.
The important ingredients always included salt and pepper, which must not be missing in any salad.
