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Print Recipe
Tomato and Persimmon Salad Recipe
I am very careful about "exotic" dishes, a combination of vegetables and fruits, but this salad has a place to be. On the table. On holiday.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Salt, sugar, pepper, mustard and vinegar mix thoroughly. Pour in the oil and stir. Tomatoes and persimmons cut in half, and then cut into thin slices. Chop the onion into half rings. Put the vegetables in a deep bowl, pour the dressing, mix gently. Leave to soak for at least 30 minutes. With a slotted spoon, carefully transfer the salad to a dish, lightly pour 1-2 tbsp of dressing, sprinkle with pomegranate seeds.
    Salt, sugar, pepper, mustard and vinegar mix thoroughly. Pour in the oil and stir.
Tomatoes and persimmons cut in half, and then cut into thin slices. Chop the onion into half rings.
Put the vegetables in a deep bowl, pour the dressing, mix gently. Leave to soak for at least 30 minutes.
With a slotted spoon, carefully transfer the salad to a dish, lightly pour 1-2 tbsp of dressing, sprinkle with pomegranate seeds.

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