Tomato and cabbage salad

Name: Tomato and cabbage salad - Virginia O.
Ingredients: 2 tomatoes; 200 g cabbage; oregano; 1 tablespoon olive oil; salt (to taste)

Savory - Tomato and cabbage salad by Virginia O. - Recipia

Sometimes I wake up in front of the fridge with few things left, but I still crave something fresh. Often, I have a few tomatoes and a piece of cabbage on hand. From here starts one of the simplest salads I make – it doesn’t require anything complicated and is ready very quickly. Even when I don’t feel like cooking something elaborate, this combination saves lunch or dinner. Quick info Total time: 10 minutes Preparation time: 10 minutes Cooking time: not required Servings: 2 Difficulty: very easy Recipe type: quick salad, side dish or snack Ingredients 2 medium tomatoes 200 g cabbage 1 tablespoon olive oil salt, to taste oregano, to taste Preparation method 1. Wash the tomatoes under cold running water. Cut them into suitable pieces, not too small, so they don’t lose their juice. 2. Wash the cabbage and slice it finely. I like to use a sharp knife so I don’t crush the cabbage. 3. Put the tomatoes and cabbage in a large bowl. 4. Sprinkle a little salt over the vegetables. Gently mix with your hand or a large spoon, just enough to blend the flavors. 5. Add the olive oil and oregano. Mix again, without overdoing it. 6. Serve immediately. The salad tastes better when consumed fresh, straight from the bowl. Why I make this recipe often I prepare it frequently because it’s quick to make, doesn’t require many ingredients, and is easy to adapt. I like that I can use whatever I have in the fridge, and the combination of juicy tomatoes with cabbage gives a simple, crunchy texture. It’s a handy option when I want something fresh alongside main dishes or just a quick snack. Tips and variations Tips It’s important to use fresh cabbage. If you want the cabbage to be softer, you can rub it a bit with salt before adding the rest of the ingredients. I prefer to keep it crunchy. Riper tomatoes give a sweeter taste to the salad. Substitutions If you don’t have oregano, a bit of chopped parsley or dill will work too. Olive oil can be replaced with any vegetable oil, but the taste will be slightly different. Tomatoes can also be cherry or any other variety you like. Variations You can add a little lemon juice for extra acidity, although it’s not mandatory. If you want it to be more filling, add some sliced olives or a few sunflower seeds. Serving ideas I often use it as a side dish with grilled meat or baked potatoes. It also works well on its own as a quick snack. It pairs nicely with fresh cheese or on a slice of whole-grain bread. Frequently asked questions 1. Can I use red cabbage instead of white cabbage? Yes, red cabbage works too. The texture will be slightly different, and the color more intense. The taste is just as good. 2. Can the salad be made with cherry tomatoes? Yes, cherry tomatoes can be used without any problem, cut in halves or quarters. 3. Does the salad need to be refrigerated before serving? It is not mandatory. The salad tastes better when consumed immediately while the vegetables are still fresh and crunchy. 4. Can I add other greens? You can, but keep the basic recipe simple if you want the classic taste. A handful of parsley or dill can be added without issues. 5. Is the salad suitable for a lunch box? It can be packed, but the cabbage and tomatoes will release water, and the texture will change a bit. Nutritional values Approximately, per serving: Calories: 90-100 kcal Protein: 2 g Fat: 6 g (mostly from olive oil) Carbohydrates: 9-10 g Fiber: 3 g The values are indicative and depend on the size of the tomatoes and how much oil you use. Storage and reheating This salad is best eaten fresh. If you keep it in the fridge, the vegetables become soft and release water. I always make just enough to eat right away. If there are leftovers, keep it covered and consume it the same day. It doesn’t reheat well.

Tomato and cabbage salad

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