Mediterranean Salad Recipe

A quick-cooked bean salad from Mediterranean cuisine with pickled red onion that can be prepared the day before.


4 servings

Mediterranean Salad

  • 1 package of cocktail tomatoes
  • 1 large bag of dilute salad shoots
  • 1 bag of black beans – ready to eat
  • 1 bag of kidney beans – ready to eat
  • 1/2 jar Artichokes marinated
  • 1/2 jar Cerignola olives cored
  • 1/2 package of Parmigiano Reggiano 14 months, torn
  • 1 bunch of kale / black cabbage
  • 2-3 tbsp Pesto a la Genovese
  • 1 pot of fresh basil
  • 1 Pickled red onion
  • 1 red onion
  • 1 dl water
  • 1 dl Balsam vinegar rosé

How to prepare

  • Cut the red onion into thin slices and place in a separate bowl. Beat rosé balsamic vinegar and water.
  • Leave to cool until the salad is to be served. It gets better the longer it is allowed to stand, preferably overnight.
  • Divide the tomatoes and mix them with the salad shoots, beans, artichokes, olives, and grated Parmigiano Reggiano.
  • Cut the coarse stalk on the kale and tear the leaves into medium-sized pieces of mouth. Turn the kale into a little pesto. Mix with other ingredients. Sprinkle with freshly picked basil leaves.
  • Let the red onion drain in a strainer, top the salad with the shade of pickled red onion just before serving.

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