- 2 Sliced Tomatoes
- 5 Leafs Shedded Lettuce
- 1/4 Onions
- 1/4 Peeled & Sliced Cucumber
- 1 Tbsp Olive Oil
- 1 Tbsp Balsamic Vinegar
- 3 Tbsp Mayonnaise
Salads are almost always served with both lunch and dinner but occasionally when more ingredients are added will be served as a first course. Tomatoes, cucumber and onions are used to make the traditional Albanian salad, seasoned with salt, oil and sometime balsamic vinegar too. We make our salads based on what we have grown in our garden, all fresh and straight to the table.
Tip: You can make this Albanian salad ahead of time and store in the fridge. Don’t add the olive oil, balsamic vinegar or salt until just before serving, this will prevent the salad from going soggy.
Prepare & Serve
Place the lettuce into a serving dish and push our from the middle to create a gap in the middle. Sprinkle the onion over the top of the lettuce.
Lay the tomatoes around in a circle, covering part of the lettuce but also leaving a gap in the middle, then place the cucumber in the gap in a circle pattern.
Put some mayonnaise in the middle - cover some of the cucumber.
Season with olive oil, balsamic vinegar and salt.