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Hungarian Salad

A colorful dish for a light lunchtime snack! Made by this simple recipe, Hungarian salad comes out very bright, tasty, a little spicy, and incredibly appetizing! The unusual pairing of salami with vegetables makes it almost a delicacy on our table — yet it's made from readily available ingredients.

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Hungarian salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 % 4 g
Fats 65 % 17 g
Carbohydrates 19 % 5 g
188 kcal
GI: 100 / 0 / 0
  • Large, fleshy sweet peppers in different colors are best for Hungarian salad. Ideally they should be red, yellow, and green peppers, so the salad ends up looking bright, attractive, and interesting. Wash the bell peppers under cold running water and wipe them dry with a paper towel. Then cut off the stem end and remove all the seeds and inner membranes. Cut the bell pepper flesh into thin strips. Peel the onion, rinse it under running water, and dry it. Then cut the onion into thin rings. Cut the salami into rounds, then cut those rounds into strips. Wash the tomatoes under water as well, dry them, and cut them into medium wedges — not too large, so they fit nicely in the salad, and not too small, so they keep their juiciness. Peel and wash the garlic too. Put a clove of garlic on a cutting board and crush it with the flat of a kitchen knife so the juice comes out, then chop it finely. Mix all the chopped ingredients together in a bowl or salad bowl. Once everything is chopped, you can move on to making the dressing. Mix the cooled vegetable broth with extra-virgin (unrefined) olive oil. Add all the seasonings you need — salt, chili powder, and other spices to taste. Rinse the fresh herbs (green onion, parsley, cilantro, etc.) well under running water and dry them, spread out on a paper towel. Then remove the tough stems and finely chop the leaves. Add the chopped herbs to the salad dressing and mix all the ingredients well together. Put the salad in the refrigerator for about an hour and a half to two hours so it can rest. During this time the flavor of the salad will become more uniform and cohesive together with the spices and dressing. Mix all the salad ingredients before serving. It can be served as a dish on its own as a light snack, or as a side to a main course. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Tomatoes - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Salami - 568  kcal/100g
  • Vegetable broth - 13  kcal/100g

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