Summer salad

Name: Summer salad - Petruta H.
Ingredients: 3; 4 tomatoes; 3; 4 cucumbers; 1 bell pepper; 1 onion; a bunch of parsley; oil; salt; pepper

Savory - Summer salad by Petruta H. - Recipia

Sometimes, when it's warm outside and I don't feel like cooking anything complicated, I quickly whip up this simple summer salad. I love it because the ingredients are easy to find, it doesn't dirty too many dishes, and I don't spend too much time in the kitchen. When the vegetables are fresh, you don't even feel the need to add anything extra. Quick Info Total time: 10-15 minutes Preparation time: 10-15 minutes Cooking time: not required Servings: 2-3 Difficulty: easy Recipe type: summer salad, quick snack, side dish Ingredients 3-4 tomatoes 3-4 cucumbers 1 bell pepper 1 onion a bunch of parsley oil (to taste) salt (to taste) pepper (to taste) Instructions 1. Wash the tomatoes, then cut them into medium-sized cubes and place them directly in a bowl. 2. Peel the cucumbers if they have thick skin, but most of the time I leave them as they are. Slice them or cut them into half-moons and add them over the tomatoes. 3. Wash the bell pepper, remove the seeds, and cut it into thin strips or small cubes, according to preference. Add it to the other vegetables. 4. Peel the onion and slice it into thin rings or half-moons. Add it to the bowl with the other ingredients. 5. Wash the parsley well and chop it finely. Sprinkle it over the vegetables. 6. Drizzle oil on top (I never measure exactly; I just add enough to lightly coat the vegetables – about one tablespoon, maximum two). 7. Sprinkle salt and pepper, then gently mix everything together to avoid crushing the softer ingredients. 8. I usually taste it before adding more salt or pepper, if needed. Why I Make This Recipe Often It's quick, I use seasonal vegetables, and it doesn't require anything special. I can make it in the morning, at lunch, or as a side dish with any meal. I usually don't have leftovers, but I also don't stress about saving it. Tips and Variations Tips - I always use well-ripened tomatoes because they provide all the flavor. - If the onion is too strong, I soak it in cold water for a few minutes before adding it to the salad. - I don’t use too much oil. The vegetables release enough juice, especially the tomatoes. Substitutions - Parsley can be replaced with a little dill if you don’t have or don’t like parsley. - Red onion is sweeter, but white or yellow onions work too. - If you don’t have a bell pepper, it’s no problem – the salad is still good without it. Variations - Sometimes I add a few olives if I have them in the fridge. - For a slightly different texture, I slice the cucumbers thinly and chop the onion as finely as possible. - If I want a heartier salad, I can sprinkle some feta cheese on top. Serving Ideas - As a main dish on a hot day, with fresh bread. - As a side dish with grilled meat, fish, or any summer main course. - It’s also great for picnics or takeout, but mix it well right before serving. Frequently Asked Questions 1. Do I need to peel the cucumbers? If they are young cucumbers with thin skin, there's no need. If they have tough or bitter skin, I peel them. 2. What kind of oil do I use for the summer salad? I usually use sunflower oil or olive oil, depending on what I have on hand. 3. Can I add other vegetables? Yes, if you like, you can also add a bit of radish or finely chopped celery, but the classic recipe remains with the basic ingredients. 4. What should I do if the onion is too strong? I soak it in cold water for a few minutes or sprinkle it with a little vinegar, then drain it well. 5. Can the salad be made in advance? You can chop everything in advance, but I mix the oil, salt, and pepper just before serving to prevent the vegetables from getting too soggy. Nutritional Values Approximately, one serving (without cheese or other additions) has about 100-120 kcal, depending on how much oil is used. Protein: 2-3 g Fat: 6-8 g (mainly from oil) Carbohydrates: 10-12 g Fiber: 2-3 g Values are approximate and depend on the size of the vegetables and the amount of oil. Storage and Reheating The salad is best eaten right after it's made. If there are leftovers, I cover it and keep it in the fridge, but not for more than one day. The vegetables will get soggy if left too long, so I don't recommend storing it. There's no point in reheating it – it's meant to be eaten cold.

Summer salad

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