Mediterranean Salad Recipe

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

Ingredients for 4 servings

• Mediterranean Salad
• 1 package of cocktail tomatoes
• 1 large bag of salad
• 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
• 1 Black cabbage
• 2-3 tbsp Pesto
• 1 pot of fresh basil
• 1 Pickled red onion
• 1 red onion
• 1 dl water
• 1 dl Balsamic vinegar rosé

How to prepare

• Cut the red onion into thin slices and place in a separate bowl. Add rosé balsamic vinegar and water.
• Leave to cool until the salad is to be served. It gets better the longer it is allowed to cool down, preferably overnight.
• Cut the tomatoes in half and mix them with the salad, beans, artichokes, olives, and grated Parmigiano Reggiano.
• Add the pesto. Mix with the 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.