Hungarian salad

For Hungarian salad, large fleshy sweet peppers of different colors are best suited. Ideally, it should be peppers of red, yellow and green colors. So the salad will eventually look bright, beautiful and interesting.

Wash Bulgarian peppers under cold running water, wipe dry with a paper towel. Then cut off the part with the peduncle from them and remove all the seeds and internal membranes. Cut the pulp of Bulgarian pepper into thin strips.

Peel the onion, rinse with running water and dry. Next, cut the onion into thin rings.

Cut the salami into circles, and then cut these circles into strips.

Tomatoes should also be washed under water, dried and cut into medium slices - not too large so that they look organically in a salad, and not too small so that they retain their juiciness.

Garlic is also cleaned, washed. Put a clove of garlic on a cutting board and crush it with a wide part of a kitchen knife so that juice comes out of it. And then finely chop it.

Mix all the chopped ingredients together in a bowl or salad bowl.

After all the ingredients are chopped, you can start preparing salad dressing.

Mix the cooled vegetable broth with extra virgin olive oil (unrefined). Add all the necessary spices - salt, chili pepper powder and other seasonings if desired.

Greens (green onions, parsley, cilantro, etc.) are well rinsed under running water and dried, spread out on a paper towel. Then remove the rough stems, and chop the leaves finely.

Add chopped greens to the salad dressing and mix all the ingredients well together.

Put the salad in the refrigerator for about one and a half to two hours so that it is infused. During this time, the taste of the salad will become more homogeneous and uniform in combination with spices and dressing.

Mix all the salad ingredients before serving. It can be served as an independent dish as a light snack or as an addition to the main one.

Bon appetit!