The lettuce and tomato salad is probably the most famous salad. The basic ingredients are lettuce and tomato, a little (lettuce tomato onion tray)onion, and a vinaigrette made from oil, salt, and vinegar. It doesn’t have anything else, but in order for it to be crispy and tasty, certain steps must be followed.
First, the lettuce must be very well washed and dried, and when cutting, do not use a knife but do it by hand so that it does not rust.This is lettuce tomato onion salad and lettuce tomato salad.
The sauce or dressing can be left to cook a little before using, but the salad must be seasoned when eating it; otherwise, if done before, the lettuce would be wilted and not crispy at all.
As always, we recommend that you pay attention to the quality of the ingredients. If you can get fresh vegetables and proximity, you will notice the difference.
INGREDIENTS FOR LETTUCE AND TOMATO SALAD
- 1 Trocadero lettuce
- 3 tomatoes
- One-half a spring onion,
- 3 tablespoons of extra virgin olive oil.
- 1 tablespoon of white wine vinegar.
- Salt to taste.
How to make a lettuce and tomato salad
First, we will wash 1 Trocadero variety of lettuce. Before washing it, we will remove the outer leaves that could be damaged, and then we will separate the rest of the leaves by hand. We wash them under cold running water and wring them out or shake them well until they are dry. Reserve the leaves until used.
Then we wash 3 tomatoes and remove the stalk. Then we cut each tomato into 6 or 8 parts. Depending on the variety of tomatoes you choose, you can remove the skin to make them more palatable.
Wash half a spring onion and cut it into thin julienne strips.
We prepare the dressing with 3 tablespoons of extra virgin olive oil, 1 tablespoon of white wine vinegar, and salt to taste. If we beat this mixture, we will make it emulsify, and it will be much more pleasant when it comes to eating it in the salad.
We serve the salad by placing a little hand-chopped lettuce on each plate, to make smaller pieces of each leaf. Then, we distribute the tomatoes cut in quarters and, finally, the onion in julienne. To finish, and just before serving, drizzle the salad with vinaigrette.
This salad is served as an accompaniment to meat or fish dishes or as a starter for a light meal.