Помодорова салата
Рецептата за тази свежа салата може да се използва и за бързо приготвяне на сос или приятно ухание – просто не забравяйте да зараснете домати, вместо да ги нарязвате на клинове.
От книгата “Руска италианска кухня на Лусинда”, от Лусинда Скала Куин (Уили).
Източник: Mad Hungry, март 2011 г.
Дози
27.04.2023 @ 08:14
This recipe for this fresh salad can also be used for quickly preparing a sauce or a pleasant aroma – just dont forget to overgrow the tomatoes instead of cutting them into wedges. From the book “Russian and Italian cuisine by Lucinda” by Lucinda Scala Quinn (Willie). Source: Mad Hungry, March 2011. 6 servings. Ingredients: 4 ripe fresh tomatoes, 1 teaspoon coarse salt, 1 small red onion, sliced thinly (about 1/2 cup), 1/4 cup chopped flat-leaf parsley, 2 cloves garlic, chopped, 2 tablespoons torn basil leaves, 1/2 teaspoon fresh thyme or oregano, or 1/4 tablespoon dried, 3 tablespoons extra-virgin olive oil, 1 crispy fresh whole bread, torn into pieces. Instructions: 1. Bring a small cup of water to a boil. Dip each tomato for 10 seconds and immediately move under cold water. The skin should easily peel off. Cut the core, cut into thin wedges and place them in a medium bowl. Add salt and stir. 2. Add the onion, parsley, garlic, basil, thyme or oregano and olive oil. Stir until well combined. Chill until ready to serve, preferably at least 30 minutes. Serve in salad bowls with bread on the side.