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Rustic salad

Rustic salad

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I saw somewhere, once, a rustic salad that contained beans, kaizer and onions. I prepared what I had in the fridge. The can of beans is small and I thought the salad would not have consistency. In the end, the jury was very satisfied and scored with 10+ cards: D.

  • 1 can of bean mix [425 ml]
  • 1 ardei kapia
  • 1 hot pepper
  • 1 red onion
  • 6 red radishes
  • 2 tablespoons malt vinegar
  • 2 tablespoons olive oil
  • 250 gr homemade sausage
  • green onion tails
  • salt

Servings: 3

Preparation time: less than 15 minutes


Boil the sausage, drain the water and cut into slices.

The bean can is opened and drained of liquid.

The vegetables are cleaned and washed.

Cut the onion into juliennes. Radishes, kapia, hot peppers are cut into rounds.

Put the vegetables in the salad bowl and mix with vinegar, oil and salt.

Top with beans, sausages and finely chopped green onions.

Mix everything.

At the end, taste and season, if necessary, with salt or vinegar.

Good appetite!

Tips sites


The sausage can be replaced with bacon, kaizer or smoked ham.


Beans can be replaced with other grains: peas, chickpeas, etc.


If you are a vegetarian or fasting, remove the animal protein from the combination: D.

410g - Passata Rustica Panzani. Ideal for pizza and pasta.

Contains 96.5% tomato pulp, 1.7% basil, 1.3% oregano, salt.

Made in Italy
Store in a cool, dry place.
Store after opening: 3 days / 4 ° C

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Greek salad traditional recipe

Greek salad traditional recipe. A summer salad composed of tomatoes, feta cheese, cucumbers, onions, peppers and olives. It is also called horiatiki salad (rustic, peasant) and has its origins in Greece.

Classic Greek salad contains only the elements listed above, all of very good quality: sweet and juicy tomatoes, garden cucumbers, green peppers, red onions.

Of course, the 3 basic elements are not missing: feta cheese, Kalamata olives and extra virgin olive oil. Seasoning is simple, with only salt and a little oregano.

All these traditional ingredients are available to the people of Greece, being produced or grown locally. No story of lettuce leaves in traditional Greek salad. Probably because the Greek peasants did not cultivate it in gardens because of the climatic conditions. Words Laura Laurentiu: & # 8222It 's a shame to complicate something really gorgeous in its simplicity & # 8221.

This salad has become a country brand, being proudly offered in all their restaurants. Moreover, just like the pizza, lasagna, Beef Bourguignon, Bulgarian salad (Shopska) or paella, and Greek salad has long crossed national borders and has become a world-famous dish. You can order a Greek salad both in Athens and in New York or Paris.

Of course there are small regional variations that accept the use of pickled capers or dressing with wine vinegar or lemon juice. I documented myself by reading several articles on this topic and I noticed that the presentation of this Greek salad also differs. There is both the whole slice of cheese placed on top of the salad and the one with shredded or diced cheese.

All in all, we have to admit that it is a great summer salad, cheerful, colorful, refreshing, healthy and yet nutritious and very balanced. It can even be a breakfast on hot days.

Because Greek salad can be both a main course and a snack, I will give you the quantities for 2 large portions and 4 small ones.

Rustic bread

I have a recipe from a friend who lives in the South of France. I like the recipe because I don't have to get dirty with sticky dough, everything is done with a wooden spoon! every two weeks, provided it is well covered with a plastic bag, otherwise a crust forms. The taste becomes even better if it stays in the fridge for at least 24 hours.
1 cup = 1 cup of 200 ml

3 cups warm water
1 1/2 teaspoon dried yeast
2 1/2 teaspoons sea salt
6 1/2 cups flour

Put warm water in a bowl.
Add the yeast and salt and mix.
Add flour and mix with a wooden spoon.
Cover the bowl with a plastic bag and let it rise for 2 hours.
After it has risen, you can make a bread or put the dough in the fridge.
If you are making a bread now, make the desired shape, put it in the oven shape and let it rise for another 20-30 minutes.
Bake for 30 minutes or until when you knock on the bottom, an empty sound comes out.
You can add a bowl of water in the oven, so it will have a crispy crust and it will be moist on the inside.
If you make it another day, take out the bread, put it in shape and let it grow.


  1. Padric

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  2. Derald

    You read this and think….

  3. Shim'on

    You have an entertaining and interesting article. Unlike most other similar ones, there is a minimum of water!

  4. Nagore

    I join told all above. Let's discuss this question.

  5. Griswald

    It is obvious in my opinion. I didn't want to develop this topic.

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