Greek Vegetable Salad

Salads | Greek cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Greek Vegetable Salad

Ingredients

Onion - 1 head
Tomatoes - 24.7 oz
Shallot - 8 pieces
Cauliflower - 6.2 oz
Morels - 6.2 oz
Coriander essential oil - 1 tablespoon
Green peppercorns - 12 pieces
Olive Oil - 4 fl oz
Garlic - 1 clove
Red Wine Vinegar - 3 fl oz
Oregano - 1 tablespoon
Lemon - 2 pieces
Water - 2 fl oz
Passata Tomato Sauce - 1 tablespoon
Beans - 2.6 oz
Chopped Sage Leaves - 0.9 oz
Scallions - 3 stalks
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Soak the beans overnight in cold water. Boil for 30–40 minutes until soft. Drain the liquid.

Step 2

Juice the 2 lemons, peel the shallots, peel and chop the garlic, and mix the water with the tomato paste.

Step 3

Heat a pan, add the coriander seeds, and toast for 1–2 minutes (the seeds should change color and start to pop). Lightly crush them together with the black peppercorns.

Step 4

Chop the onion and sauté in olive oil in a pot for 10 minutes.

Step 5

Pour boiling water over the tomatoes, wait 30 seconds, drain the water, and peel them. Cut the peeled tomatoes into quarters and add them to the pot with the onion, seasoning with crushed coriander, black pepper, chopped garlic, vinegar, oregano, and lemon juice. Pour in the water mixed with tomato paste, add salt, bring to a boil, add the shallots, cover the pot, and simmer on low heat for 20 minutes.

Step 6

Break the cauliflower into florets. Cut the mushrooms in half. Place them in the pot with the beans. Cover and cook on low heat for 20 minutes (stirring occasionally). Add pepper and salt if necessary. Transfer the contents of the pot to a serving dish and cool.

Step 7

Take the salad out of the refrigerator an hour before serving. Drizzle the vegetables with olive oil, and sprinkle with chopped parsley and green onions.