Time: 3 hours 20 minutes
Complexity: easily
Servings: 4

The flavor and elegant presentation of this salad will leave no one indifferent. Simple salad ingredients like tomatoes, bell peppers, cucumbers, and greens are presented in the form of charming individual tarts, creating a vibrant and stylish appearance. All vegetables are sliced ​​and rounded to equal thickness and arranged in alternating layers in ramekins. Each layer is drizzled with a vinaigrette and topped with a mixture of chopped almonds, fresh mint, and parsley. After the vegetable tarts have rested in the refrigerator and marinated lightly, they are ready to be plated and served.

Ingredients:

• 2 orange bell peppers, halved
• 1/3 cup almond needles
• 3 tbsp chopped fresh mint + 0.5 tbsp leaves
• 3 tbsp chopped fresh parsley + 0.5 tbsp leaves
• 2 tbsp sherry vinegar
• 1 small clove of garlic, finely grated
• 1/4 teaspoon sugar
• 1/4 cup olive oil
• 2 tomatoes, cut into 8 slices
• Half a seedless cucumber, thinly sliced

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, tomatoes, cucumbers, sherry vinegar, mint, almond

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Preparation:

Step 1
• Preheat the oven to 350°F (175°C). Place the peppers cut-side down on a baking sheet and roast in the oven until soft, about 30 minutes. Transfer to a bowl, cover, and let rest for 10 minutes. Peel the skins under running water. Cut each slice in half to make 8 pieces.
Step 2
• Place the almonds on a baking sheet and toast in the oven until golden brown, about 10 minutes. Let cool, then coarsely chop. Combine all but 1 tablespoon of the almonds in a small bowl with finely chopped mint and parsley.
Step 3
• Prepare the vinaigrette dressingIn another small bowl, combine the vinegar, garlic, sugar, 0.5 teaspoon salt, and a pinch of ground black pepper. Gradually whisk in the olive oil until the dressing forms an emulsified consistency.
Step 4
• Line four 120ml ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and almond mixture, and drizzle with the vinaigrette. Top with a layer of cucumber slices; sprinkle with more salt, almond mixture, and drizzle with the vinaigrette.
Step 5
• Add 1 slice of roasted bell pepper to each ramekin; sprinkle with more salt, almond mixture, and drizzle with vinaigrette. Repeat the layers, setting aside 1-2 tablespoons of vinaigrette.
Step 6
• Stretch plastic wrap tightly around the vegetable stacks and fold over the overhanging ends; transfer the ramekins to a baking dish. Place a weight (such as a can) on top of each ramekin. Refrigerate for about 2 hours.
Step 7
• Unwrap the vegetables, drain off any excess liquid, and invert the stacks onto plates. Toss the mint and parsley leaves with a small amount of the reserved vinaigrette. Arrange the greens on top of the vegetables. Sprinkle with the reserved chopped almonds and drizzle with the remaining dressing.

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