Vegetable Salad

Raw Vegetable Salad – An explosion of freshness in every bite

Preparation Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Looking for a quick, healthy, and colorful recipe? The raw vegetable salad is the perfect choice! This dish is not just a side, but a symbol of freshness and vitality, ideal for both everyday meals and special occasions. Over time, salads have evolved, but their essence remains constant: the pure taste of harmoniously combined vegetables.

Ingredients:
- 1/2 fresh cucumber (preferably salad type)
- 1 medium tomato
- 1/2 red bell pepper
- 2 handfuls of mixed green salad (you can choose between romaine, iceberg, or frisée)
- 2 green onions
- 2-3 tablespoons of extra virgin olive oil
- Juice of 1/2 lemon
- Salt, to taste

Preparation Techniques:
1. Prepare the Ingredients: Start by washing all the vegetables under cold running water. It is essential to remove any pesticide residues or dirt. Use a vegetable brush to clean the cucumber, especially if it is not organic, as the skin may retain chemicals.

2. Cutting the Vegetables:
- Cucumber: Slice it thinly or into cubes, depending on your preference. If you have a larger cucumber, you can use only half.
- Tomato: Cut the tomato into cubes or slices. If you prefer a finer texture, remove the seeds before cutting.
- Bell Pepper: Remove the seeds and slice it into thin strips. This will add a delicious crunch to your salad.
- Green Onion: Slice the green onions into rounds, including the green part, for added color and flavor.

3. Assembling the Salad: In a large bowl, combine all the chopped ingredients. Ensure the vegetables are evenly distributed so that each serving is equally delicious.

4. Seasoning: Add the olive oil, lemon juice, and salt to taste. Mix well with a spatula or your hands to ensure each ingredient is coated with dressing. Taste and adjust the seasonings as desired.

5. Serving: The salad is now ready to be enjoyed! You can serve it plain as a refreshing appetizer or as a side dish to a main course. It is also delicious alongside grilled items or meat dishes.

Practical Tips:
- Vary the Ingredients: You can add or change vegetables according to the season or your preferences. Grated carrots, radishes, or avocado are excellent additions.
- Alternative Dressing: If you want a more flavorful dressing, try adding a tablespoon of Dijon mustard or balsamic vinegar.
- Storage: If you have leftover salad, do not keep it for more than a day, as the vegetables will become soggy. Keep the ingredients in separate containers and assemble the salad before serving.

Nutritional Benefits:
This salad is rich in vitamins and minerals. Cucumber is hydrating and contains antioxidants, the tomato is full of vitamin C and lycopene, and green onion provides vitamin K. Olive oil, rich in omega-3 fatty acids, contributes to heart health.

Frequently Asked Questions:
- What can I use instead of olive oil? You can use canola or sunflower oil, but the taste will be different.
- Can I add protein? Absolutely! Cubes of feta cheese, grilled chicken, or cooked chickpeas are all excellent options.

Personal Stories and Tips:
When I was a child, my mother made this salad almost every summer. It was a tradition to serve it at family meals, alongside fresh bread and cheese. This taught me that sometimes the simplest dishes are the ones that form the most beautiful memories.

Ideal Pairings: The raw vegetable salad pairs perfectly with a glass of freshly squeezed lemonade or a dry white wine, which will highlight the flavors of the vegetables.

In conclusion, the raw vegetable salad is more than just an easy dish to make. It is an explosion of freshness and a symbol of health. So gather the ingredients, follow the steps, and enjoy every bite! Bon appétit!