Greek Vegetable Salad
Salads • Greek
Description
Greek Vegetable Salad
Ingredients
- Onion 1 head
- Tomatoes 25 oz
- Shallot 8 pieces
- Cauliflower 5 oz
- Morels 5 oz
- Coriander essential oil 1 tablespoon
- Green peppercorns 12 pieces
- Olive Oil 5 fl oz
- Garlic 1 clove
- Red Wine Vinegar 5 fl oz
- Oregano 1 tablespoon
- Lemon 2 pieces
- Water 5 fl oz
- Passata Tomato Sauce 1 tablespoon
- Beans 5 oz
- Chopped Sage Leaves 0 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.
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