Salad Platter

Rating: 4.25 / 5.00 (8 Votes)

Total time: 15 min

Servings: 4.0 (servings)



For the salad, wash the tomatoes, cut out the stalks and cut the tomatoes into eighths. Peel and finely chop the shallots. Wash the cucumber and radish, remove the stalks and roots. Cut cucumber into sticks, radishes into fine slices. Wash lettuce head and spin dry, then cut or tear into bite-sized pieces. Cut off cress.

Mix raspberry vinegar, olive oil, a pinch of sugar, salt and and pepper to make a dressing.

Dice the toast and fry in the olive oil until golden brown.

Mix the lettuce, tomatoes, cucumber and radishes and marinate with the dressing. Arrange on a flat plate and sprinkle the salad with the chopped shallots, bread cubes, fresh cress and colored pepper.

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