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Summer salad with cherry tomatoes, cherries, purslane and begonia

Cooking method
Difficulty Beginner
Preparation time: 10 min Total time:: 10 mins
Portions 2
  • 10 cherry tomatoes (cut in half)
  • 10 cherries (cut in half)
  • 3-4 leaves of mint (cut asymmetrically)
  • 20 grams apple cider vinegar
  • 60 grams olive oil
  • 10 small leaves of purslane
  • 10 small edible begonia leaves
  • flower of salt
  1. Put the cherry tomatoes and cherries into a bowl.
  2. Add the mint and salt and mix.
  3. Add vinegar, olive oil and mix.
  4. Serve in a deep plate.
  5. Add purslane, begonia and any juice there might be left in the bowl.
  1. You can use either strawberries or strawberry vinegar.
  2. Pepper is optional.
  3. Ask for begonia in greenhouses.
Keywords: salads, vegetables, fruits