To prepare the salad, we choose the most delicious, ripe and juicy vegetables - that's, in fact, that's all, there are no secrets. The taste of pickled leeks is light and soft enough that it blends perfectly with the rest of the vegetables, and olive oil is great for combining vegetable platter.
Purpose: For lunch / For dinner / For an afternoon snack / Inexpensive / In a hurry / Summer
Main Ingredient: Vegetables / Tomato
Geography of cuisine: Russian cuisine
Diet: Lean meals / Vegetarian food / Low calorie / Salads without / PP recipes
- Tomatoes - 2 Pieces
- Leek - 1 Piece
- Bulgarian pepper - 1 Slice
- Spinach - 1 Bunch
- Balsamic Vinegar - 1 Teaspoons
- Olive oil - 2-3 tbsp. spoons
- Salt - 1 Pinch
How to make Tomato Salad with Leek and Spinach
Let's prepare the ingredients.
Finely chop the white part of the leek, pour with balsamic vinegar and stir. Leave to marinate for 3 minutes.
Put the spinach on a flat plate. If the leaves are large, they can be cut, put the small leaves whole.
Cut the tomatoes into slices and put them on the spinach.
Cut the bell pepper into thin slices, spread on the tomatoes.
Put pickled leeks on top of the vegetables, salt and pour olive oil over the salad. Done!