Pumpkin seed salad

2 servings
10 min

How to make a salad with vegetables and pumpkin seeds? Prepare all the products that are listed in the recipe. Salad leaves can be used for your taste, be it Iceberg, romano, frisse, arugula, spinach, etc. Cheese can also be different: feta, brynza, mozzarella or suluguni.

Rinse the lettuce leaves and dry with paper napkins. There should be no excess water left on the leaves. Place them on a flat, wide plate or deep salad bowl. For a beautiful serve, I usually lay out the salad on a plate or small tray.

Rinse the cucumber and cut into thin semicircles or circles. Add to the lettuce sheets.

Peel the onions. Rinse tomatoes and bulbs under running water. For vegetable salads, it is better to use red onions, shallots or white salad. These varieties have a milder taste and perfectly complement fresh vegetables. Tomatoes I took cherry, they are sweet and great for salads like this. So, cut the onions into thin half rings or feathers, and send the tomatoes in small wedges and send them to a salad bowl.

Cut the cheese into small cubes and add to all components. Use pumpkin seeds as they are or dry them in a frying pan beforehand. Sprinkle them over the salad.

Salt everything to taste, pepper it if desired and sprinkle with finely chopped herbs such as dill, parsley, basil or green onions. Top with olive, rapeseed or vegetable oil.

Mix all components before use.