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.

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