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Eastern European Herb Salad

Serves 4 to 6 Salad vegetarian, Salads

Eastern European Herb Salad

Eastern European Herb Salad is a staple on many home tables, especially during the warmer months when herbs are abundant and fresh. This dish is less about a strict recipe and more about the intuitive touch of the cook, reflecting the hands-on approach of Eastern European home cooking. It's a reminder of how simple ingredients can be elevated to something greater when approached with care and generosity.

The salad should offer a vibrant burst of freshness, with the mixed greens and herbs providing a lively contrast to the rich olive oil and bright lemon juice. Each bite is a balance of crisp textures and bold flavors, seasoned simply with sea salt to taste. It's a dish that invites sharing, embodying the communal spirit of Eastern European dining without needing a special occasion to shine.

Ingredients

  • 150 gmixed greens
  • 60 mlolive oil
  • lemonjuiced
  • herbs — chopped
  • to tastefine sea salt

Method

  1. Begin by washing 150 g of mixed greens thoroughly under cold running water to remove any dirt or impurities. Use a salad spinner to dry the greens well, or gently pat them dry with a clean kitchen towel. This ensures the dressing adheres properly and doesn't become diluted.
  2. Select a variety of fresh herbs such as dill, parsley, and chives. Chop them finely, aiming for about a handful in total. The herbs should be fragrant and vibrant, adding a burst of flavor to the salad.
  3. In a large mixing bowl, combine the dried mixed greens and chopped herbs. This bowl should be large enough to allow for easy tossing without spilling.
  4. In a small bowl, whisk together 60 ml of olive oil and the juice of one lemon. The mixture should become slightly emulsified, appearing thicker and well combined. Season this dressing with fine sea salt to taste, starting with a pinch and adjusting as needed.
  5. Pour the dressing over the greens and herbs in the large bowl. Use your hands or salad tongs to gently toss the salad, ensuring each leaf is lightly coated with the dressing. Be careful not to bruise the greens; they should remain crisp and vibrant.
  6. Taste a leaf to check for seasoning, adjusting with more salt if necessary. The salad should taste fresh, with a balanced acidity from the lemon and a hint of saltiness.
  7. Transfer the salad to a serving platter or individual plates. Serve immediately alongside fresh bread, allowing the vibrant flavors and textures to be enjoyed at their peak.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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