What’s so special about this salad, it’s just a regular tomato salad after all? But this is not just a tomato salad! This is my favorite summer salad, which I have been preparing for several years especially for my husband Danail and me. Ordinary vegetables from our garden, but their combination gives a wealth of flavors and useful ingredients!

All the vegetables in ”Rayna’s Summer Salad” are low in calories but rich in antioxidants. Red tomatoes provide Lycopene and Quercetin, Lutein and Zeaxanthin. Purslane provides beta carotene and alpha-linolenic acid. Red onion adds Quercetin and Myricetin, Hydroxybenzoic acid and Anthocyanins. And parsley leaves give Flavones and Lignans.

I started preparing ”Rayna’s Summer Salad” a few years ago, when we decided to eat without animal products, but with completely plant-based food, gluten free and sugar free! I began to include in our daily menu fresh purslane, which until then was just an unnecessary weed in our garden. And the combination of tomatoes and purslane is given to me by Nature – every year we grow tomatoes in our garden and on warm summer days, the purslane grows on its own around the tomato plants. I add aromatic leaves of parsley and red onion to mask the specific aroma of purslane. I use grape seed oil because it has no specific aroma and taste. I love the natural taste of vegetables, but for the good absorption of Beta carotene you also need fat! I do not add salt to the salad so that the water does not separate from the vegetables.

I prepare ”Rayna’s Summer Salad” at least once a week. On our detox menu days, I serve the salad as a stand-alone dish. And on other days, I prepare half the amount of the recipe and serve the salad together with other dishes.

Rayna’s Summer Salad

Course: Recipes, Salads

Количество

1000

грама

Подготовка

minutes

Готвене

minutes

Калории

288.20

ккал

Tomato salad with purslane

INGREDIENTS

600 g red tomatoes
200 g purslane
160 g red onion
30 g parsley leaves
10 g. grape seed oil

COOKING INSTRUCTIONS

I wash all the vegetables well with water and let them drain.
With a sharp knife, I cut the tomatoes into equal pieces of 2 cm in size. I cut the purslane and parsley leaves into small pieces. I cut the red onion into half moons with a thickness of 1 mm.
In a large bowl, I put the chopped vegetables, I add grape seed oil and carefully stir until all the ingredients are evenly mixed.
I put the salad in appropriate plates and serve it as an independent dish on detox days or as an addition to other dishes.