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عربTomato and onion pilaf salad
3 servings25 min
Tomatoes - 6 pcs., Onions - 2 pcs., Vinegar - 50 ml, Water - 50 ml, Olive oil - 2 tbsp., Ground black pepper - to taste, Ground red pepper - to taste, Salt - to taste, Greens - to taste
3 servings25 min
Tomatoes - 6 pcs., Onions - 2 pcs., Vinegar - 50 ml, Water - 50 ml, Olive oil - 2 tbsp., Ground black pepper - to taste, Ground red pepper - to taste, Salt - to taste, Greens - to taste
Prepare everything you need to make a salad. Choose the most ripe and sweet tomatoes. If there is no fresh greens, then dried greens can be used. I will add dried basil to the lard. Peppers will be more fragrant if you grind them using a mill directly into the salad. 
Peel the onions and rinse in cold water. Then cut the peeled onions into thin rings. If you use large bulbs, then they can be cut into half rings. 
Place the chopped onions in a deep plate and pour over the vinegar water. I use 9% vinegar. Then soak the onions? The onions in vinegar are well brewed and will become very tasty and fragrant. Leave the onions to stand for 15-20 minutes. Then drain the liquid from it and rinse with cold water once. 
Wash tomatoes in running water from pollution. Cut each tomato into 2 parts, cut out the spot of the stalk with a sharp knife and cut it into thin slices. 
Place the tomatoes in a bowl to make the salad. Add fresh or dried greens. Any cup can be used - plastic, glass or ceramic. 
Next, add pickled onions to the salad. Salt the salad a little and add the ground peppers. 
Season the salad with olive oil. Instead of olive oil, sunflower oil can be used. 
Mix the salad thoroughly and cool slightly in the fridge. Transfer the salad to a salad bowl before serving. Serve a fragrant tomato salad with onions to pilaf. It perfectly complements the hearty pilaf with its juiciness and freshness. Enjoy your meal!