Mediterranean vegetarian salad vegetarian with dried tomato

Serves 4 people
Cooking time: 15 minutes

Ingredients

  • 4 eggs
  • 1 sweet pointed pepper
  • 2 red onion
  • 1 head washed Romaine lettuce
  • 1 cucumber
  • 4 cups (200 g) sundried tomatoes
  • 1 lemon
  • Salt and pepper to taste
Wine suggestion: Monastrell Organic

A wine with a light acidity and a spicy berry flavour that combines well with a crispy salad.

Preparation

Cook 4 eggs in boiling water 8 minutes. Slice 1 sweet pointed pepper in thin rings and 2 red onions in half rings.

Divide the leaves of 1 head washed Romaine lettuce between 4 plates. Over this, distribute the peeled and sliced pieces of egg, the pepper and red onion rings and slices of 1 cucumber.

Add 4 cups (200 g) sundried tomatoes and a dressing made from 2 Tbsp olive oil, ½ Tbsp lemon juice and freshly ground salt and pepper.

Delicious with a hearty bread.

JUMP FROM WINE TO WINE

ALL AROUND THE WORLD

Monastrell Organic
Shiraz Grenache Viognier
Nero d’Avola
Cava

Back to Top