Spring Oriental Salad

Spring Oriental Salad: An Explosion of Colors and Flavors

Spring brings with it a vibrant palette of fresh and delicious ingredients, and the spring oriental salad is perfect for celebrating the season. This recipe is not only easy to prepare but also packed with nutrients, making it an excellent choice for an appetizer or a side dish. With a balance of creamy and crunchy textures, this salad is sure to become a favorite at your table.

Preparation time: 20 minutes
Chilling time: 2-3 hours
Total time: 2 hours and 20 minutes
Servings: 6

Ingredients:
- 5 medium-sized potatoes
- 5 eggs
- 2 tomatoes
- 1 cucumber
- 20 olives (preferably black)
- 1 white onion
- 1 red onion
- 1 bunch of green onions
- A handful of fresh parsley
- Salt
- Freshly ground pepper
- 50 ml extra virgin olive oil
- 30 ml apple cider vinegar

Preparation:

1. Boiling the eggs: Start by placing the eggs in a pot with cold water. Add a pinch of salt to prevent the shells from cracking. Boil them over medium heat for 10-12 minutes. When ready, immediately transfer them to cold water to stop the cooking. This simple trick will give you perfectly boiled eggs.

2. Boiling the potatoes: In the same water, you can add the peeled and cubed potatoes. Boil them for about 15-20 minutes or until they are soft but not falling apart. Check with a fork: if it goes in easily, they are done. Drain them and let them cool slightly.

3. Preparing the vegetables: Peel the white and red onions, then slice them thinly. The green onions should be finely chopped. These will add an extra flavor to your salad. Peel the cucumber, slice it lengthwise, and then into thin slices. Dice the tomatoes, and the olives can be left whole or sliced, according to preference.

4. Assembling the salad: In a large salad bowl, add the cooled potatoes, white onion, red onion, green onions, cucumber, tomatoes, and olives. Once cooled, cut the boiled eggs into quarters and carefully add them to the bowl.

5. Seasoning: Pour the olive oil and apple cider vinegar over the salad, sprinkle salt and pepper to taste. Gently mix everything to avoid crushing the ingredients, aiming for a homogeneous salad with distinct textures.

6. Chilling: Cover the bowl with plastic wrap and let the salad chill in the refrigerator for 2-3 hours. This step is essential for the flavors to blend and intensify, providing you with a delightful taste experience.

7. Serving: When you're ready to serve, take the salad out of the refrigerator and sprinkle fresh chopped parsley on top. This will not only add a fresh look but also a delicious aroma. The spring oriental salad can be served as an appetizer or as a side dish alongside grilled chicken or fish.

Personal notes: This salad is not only an excellent choice for spring meals, but it is also a versatile dish: you can add Kalamata olives for a Mediterranean touch or try including feta cheese for a salty and creamy flavor.

Frequently asked questions:
- Can I replace the eggs? Yes, for a vegan version, you can omit the eggs and add avocado for extra creaminess.
- Can I use other vegetables? Of course! Bell peppers, carrots, or celery can be added for extra texture and color.
- How can I store the salad? It is recommended to consume it within 2-3 days, keeping it in the refrigerator in an airtight container.

Nutritional benefits:
This salad is rich in vitamins and minerals due to the fresh vegetables. Potatoes provide complex carbohydrates, eggs are an excellent source of protein and healthy fats, and olives are rich in antioxidants. Parsley adds a boost of vitamin C, while olive oil helps maintain heart health.

A perfect combination: The spring oriental salad pairs wonderfully with a dry white wine or a refreshing lemonade to complement the cooling taste and add a touch of freshness to your meal.

I encourage you to try this delicious salad and personalize it to your taste! Enjoy your meal!