Vegetable salad from Physalis (recipe with onions, tomatoes and spinach) - a light, healthy, low-calorie snack of fresh vegetables, which is suitable for a vegetarian and Lenten menu, as well as a side dish for meat and fish dishes.
Physalis appeared in our menu not so long ago, many, I think, until recently considered this plant decorative, by the way, I, too, was among those. I remember how in Grandma's garden there were orange boxes sticking up, inside which a berry hid, Grandma categorically forbidden to eat these fruits. I tasted Physalis as an adult, and I loved it very much. Which year in a row I make blanks - vegetable platter, winter salads, or just cook light salads for a side dish. But not only vegetable dishes can be prepared from this amazing plant, I will somehow share the recipe for Physalis jam - fantastically tasty!
- Cooking time: 15 minutes
- Servings: 4
Ingredients for Physalis Salad with Tomatoes and Spinach
- 500 g of vegetable Physalis;
- 50 g red onions;
- 200 g tomatoes;
- 100 g of spinach;
- 50 g cilantro;
- sea salt, sugar to taste.
- 10 g of mustard;
- 25 g of extra virgin olive oil;
- 15 ml of wine vinegar;
- 3 g smoked paprika;
- 1 pod of bitter pepper.
Method of cooking Physalis salad with tomatoes and spinach
Remove the protective mantle of Physalis - under it is a dense round berry, like a tomato. Wipe the berries with a dry cotton cloth to remove the wax, then wash with running water.
Cut the berries into four parts, cut a seal near the stem.
Remove the husks from the head of a red sweet onion. Cut the onion into thin half-rings, send to the salad bowl.
Cut ripe small red tomatoes into slices, and also throw them in a salad bowl.
With my cold water, a bunch of cilantro and fresh spinach, tearing off the leaves from the stalks, chop the greens finely, add to the rest of the ingredients.
Now we sprinkle vegetables with coarse sea salt and granulated sugar to taste, mix well. Under the influence of salt and sugar, juice will be released from vegetables, they will soften a little, vegetable juices will mix.
Making salad dressing. Put table mustard in a bowl, add wine vinegar, high-quality extra virgin extra virgin olive oil, sprinkle a pinch of smoked paprika and discard the seed-cleaned and finely chopped paprika.
Spoon mix the ingredients until smooth.
Pour the dressing in a bowl with chopped vegetables, stir so that the sauce covers all the ingredients. The sauce, mixed with the released vegetable juice, becomes incredibly tasty!
Immediately serve the Physalis salad with tomatoes and spinach to the table, for a light snack, it is enough to fry a slice of whole grain bread in a toaster. Enjoy your meal!
Recently, this Physalis salad was prepared for pork shish kebab, it turned out just delicious. Sweet and sour vegetables complemented the fatty meat well - the guests' enthusiasm went through the roof, and this was despite the fact that physalis berries were lonely on a table in a separate plate, which many looked on with apprehension.