Buy all ingredients right below the recipe
Ingredients
- 1 head of romaine lettuce
- 1 can sweet corn
- 2 tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 100 grams pitted olives
- 24 grams fresh thyme
- 24 grams fresh basil
- 24 grams fresh flat-leaf parsley
- 1 clove garlic
- 6 tbsp white wine vinegar
- 6 tbsp olive oil
- 1 tsp sugar
- Salt
- Ground pepper
Preparation
- 1Wash and spin the romaine lettuce. Then tear the lettuce leaves into bite-sized pieces. Drain the corn. Meanwhile, wash the tomatoes, cucumber, and bell peppers. Then cut the tomatoes into wedges, the cucumber into slices, and the bell peppers into small pieces. Next, slice the onion into very thin rings. Mix all ingredients well together with the olives.
- 2For the vinaigrette, wash the herbs, pat them dry, pluck the leaves, and finely chop everything. However, save some basil for garnishing.
- 3Now press the garlic. Then whisk together vinegar, sugar, salt, and pepper, and carefully mix in the oil. Afterward, add the chopped herbs and the pressed garlic. Finally, drizzle the vinaigrette over the salad, mix, and garnish with the remaining basil.
Tip
You can combine this salad with various dressings, for example, with yogurt dressing. For presentation, you can garnish the salad with edible flowers.
Knuspr-Küche
It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!