Best Albanian Tossed Salad Recipes

ALBANIAN TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumber, onion, and peppers in a mixing bowl and toss.
• Drizzle the olive oil over the salad and season with salt to taste. Garnish with olives and cheese.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

ALBANIAN TOSSED SALAD

Steps:

• Toast almonds or sesame seeds in a dry skillet for 3 minutes or so, stirring and watching carefully so as not to burn. Set aside.
• Add lettuce, red onion, black olives, green bell pepper, tomatoes, cucumber, mushrooms(if using) and Feta cheese to large serving bowl.
• In a small bowl, whisk together olive oil, dried oregano, paprika, fresh lemon juice, and ground black pepper.
• Pour vinaigrette over vegetables and serve immediately.

ALBANIAN NEW YEAR'S EVE SALAD (SALLATE RUSE)

Steps:

• Soak the beans in water overnight.
• Add beans to instant pot or pressure cooker, add about 3 cups of water and cook in the beans/chili setting for about 1 hour. Add a little longer if you didn't soak the beans. Use natural release function to release the steam.
• Peel the potatoes, dice them and add to a small pot. Start cooking them. Do the same with carrots. Cook separately. Add green peas to a separate pot and cook them too. These 3 vegetables are cooked separately because they need different cooking times.
• Cook peas, potatoes and carrots until you can pierce them with a fork but not until they become so soft like puree. You want the salad to have some shape to it, not become mush.
• Drain the beans, peas, potatoes and carrots. In the meantime dice the dill pickles and slice heart of palm.
• Start by combining potatoes, peas and carrots in a salad bowl. Then add pickles, beans and heart of palm.
• Finally add mayonnaise, lemon juice and salt. Start mixing everything carefully, almost like you're folding the vegetables into the mayonnaise. You don't want to vigorously mix everything together.
• Place salad bowl in the refrigerator.
• Boil eggs and beets separately. Drain roasted peppers (this I used from a jar).
• When salad is ready to be served, add sliced eggs on top, beets and roasted peppers. Decorate with chopped parsley. Serve cold.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.