Filter
Reset
Sort ByRelevance
Taliesin
Watermelon salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Additional requirements: lockable salad bowl.
-
Chop the oregano coarsely.
-
Let the mozzarella drain well.
-
Cut e paprika into thin strips.
-
Peel the onion, cut it in four and cut the pieces into wafer-thin slices.
-
Separate the strips of onion and transfer them into a small bowl.
-
Pour two thirds of the vinegar and leave the onion strips for two to three hours until they are soft and beautiful pink.
-
Cut the watermelon into slices of three cm thick.
-
Place the slices flat and cut off the peel.
-
Cut the slices of watermelon into cubes of three cm.
-
Beat in the salad bowl a dressing of the rest of the wine vinegar with the olive oil, oregano and some salt and freshly ground black pepper and spoon in the cubes of watermelon.
-
Put the watermelon salad in the refrigerator for an hour.
-
Cut the bread rolls mozzarella into cubes and let them drain well on a layer of kitchen paper.
-
Cut the peppers into thin strips and halve the strips.
-
Halve the cherryto.
-
Just before serving, let the onion rings leak out in a sieve and scoop them with the mozzarella, pepper and tomato through the watermelon salad.
-
Put the arugula on the spot.
Blogs that might be interesting
-
20 minLunchoil, liquid baking product, pie dough, green asparagus, egg, whipped cream, sesame seed,miniature with green asparagus and sesame
-
25 minSide dishroot, caraway seed, butter, honey,roasted sweet carrots
-
15 minLunchWhite bread, Mozzarella, chorizo,toopikrikkers
-
65 minSide dishpotatoes eigenheimer, eggplant, Red pepper, olive oil, celery, tasty tomatoes, dried oregano, tasty tomatoes, Greek olives with Danish cheese, parsley,Mediterranean oven stove
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it