Salad for roasted chicken
Description
Minimum effort — excellent result. This light, fresh salad goes perfectly with roasted chicken. It's bright and cheerful, aromatic and deliciously crisp :) The recipe is very simple and requires just a few ingredients. This salad is a slightly upgraded version of a classic cucumber and tomato salad. Fragrant herbs and mixed salad leaves elevate this simple dish, making it almost restaurant-quality. Let's get cooking! 1. Wash and dry the salad leaves. Tear large leaves into pieces by hand. 2. Wash the tomatoes and cucumbers. Cut the tomatoes into wedges and the cucumbers into half-moons. 3. Peel the onion and slice it thinly into half-rings. 4. Finely chop the parsley and basil. 5. Place all the vegetables and herbs into a large salad bowl. 6. Peel and mince the garlic. 7. Prepare the dressing. Mix olive oil, vinegar, garlic, ground pepper, and salt. If you don't have fresh basil, you can use dried. Add dried basil to the dressing. 8. Pour the dressing over the salad, toss well, and serve immediately. You can serve it right away.