Wild garlic and tomato salad

Name: Wild garlic and tomato salad
Ingredients: 1 wild garlic 3 tomatoes salt to taste olive oil to taste vinegar to taste

Savory - Wild garlic and tomato salad by Cerasela J. - Recipia

Wild garlic and tomato salad Last spring, I tried wild garlic for the first time and I immediately liked it, so I don’t miss the season. I usually make it when good tomatoes are in season because the mix is quick and doesn’t require many ingredients. I like to prepare it in the evening when I don’t feel like cooking something complicated or when I need something fresh. Quick info Total time: 10 minutes Preparation time: 10 minutes Cooking time: - Servings: 2 Difficulty: very easy Recipe type: seasonal salad, suitable for dinner or as a side dish Ingredients 1 bunch of wild garlic 3 tomatoes Salt, to taste Olive oil, to taste Vinegar, to taste Optional: Canned tuna Feta cheese Corn kernels Preparation method 1. Wash the wild garlic well under cold running water. If there are thicker leaves at the stem, I tear them off or remove them. I don’t complicate things too much, but I like to keep only the tender part. 2. I wash the tomatoes, then slice them thick or cube them, depending on my mood. 3. In a large bowl, I put the wild garlic and tomatoes. I mix gently with my hand or with two spoons, so I don’t crush the tomatoes. 4. I sprinkle salt over the salad, add olive oil and a little vinegar. I taste after each ingredient to make sure it’s not too salty or too sour. 5. If I want something more filling, I add a small can of drained tuna, feta cheese cut into cubes, or a few tablespoons of canned corn. 6. I mix everything and serve immediately. Why I make this recipe often It takes me just a few minutes and I don’t need special utensils. It’s the kind of salad I make when I have no ideas, but want something tasty and easy. Wild garlic has a different taste compared to other greens and pairs well with fresh tomatoes. It can easily be varied depending on what I have in the fridge. Tips and variations Tips Wild garlic wilts quickly, so I use it on the day I buy it. If the leaves look soft, I put them in cold water for a few minutes to revive them. The tomatoes should be as ripe and flavorful as possible; otherwise, the salad won’t taste the same. I don’t put vinegar directly over the wild garlic if I’m not serving immediately, as the leaves soften faster. Substitutions If I don’t have wild garlic, I sometimes use baby spinach, but the taste is different. Olive oil can be replaced with another vegetable oil, but the flavor won’t be as intense. If I don’t have fresh tomatoes, I don’t make the recipe because the taste really depends on them. Variations For a heartier salad, I add canned tuna, feta cheese, or corn. I add them depending on my mood, not always all at once. Sometimes I sprinkle a little freshly ground black pepper at the end. For added texture, I can also add some sliced cucumbers. Serving ideas I usually serve it as a side dish with a simple main course, but it also works as a light lunch, especially with tuna or feta cheese. It’s suitable as part of a platter with other seasonal salads or alongside fresh bread. Frequently asked questions Can I prepare the wild garlic and tomato salad in advance? The salad is best immediately after mixing. If I make it a few hours ahead, the wild garlic leaves may wilt and the tomatoes may release water. I can keep it in the fridge for an hour, but not longer. How do I clean wild garlic so it’s not bitter? Young wild garlic leaves are not bitter. If some stems are thick or tough, I remove them. I wash the leaves well and shake off the water. Can it be made without olive oil? Yes, I can use another oil, but the taste won’t be the same. However, olive oil gives it a special flavor. What kind of vinegar do you recommend? I usually use plain or apple cider vinegar. I use small amounts so it doesn’t overpower the taste of the wild garlic and tomatoes. Nutritional values The values are estimated for one serving without additions: approximately 80 kcal, 3g protein, 6g carbohydrates, 5g fats. If I add tuna or feta, the calories increase. The salad is low in carbohydrates and rich in vitamins, especially vitamin C and vitamin A from wild garlic and tomatoes. Storage and reheating I do not recommend storing the salad because the leaves wilt and the tomatoes lose their texture. If there are leftovers, I consume it at most the next day, kept in the fridge, but it doesn’t taste the same. It should not be reheated.

Wild garlic and tomato salad

Tags

Categories