Italian Raw Vegetable Salad

Finely sliced vegetables with a sharp crunch, elevated by bold vinegar acidity and fresh basil aroma. Vibrant colors and glistening olive oil promise immediate freshness.

• Prep: 20 min
• Cook: 0 min
• Difficulty: Easy
• Calories: 222
• Protein: 3 g
• Carbs: 12 g
• Fat: 17 g

Ingredients

• 2 pc Carrot ( finely julienned )
• 1 pc Fennel ( thinly sliced )
• 1 pc Yellow bell pepper ( in strips )
• 200 g Solanum lycopersicum esculentum M. ( halved )
• 1 pc Red onion ( thinly sliced into rings )
• 50 g Black olive ( whole )
• 1 pc Basil ( leaves torn )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Balsamic vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Slicing firm vegetables

   Cut carrots and yellow pepper into very thin matchsticks. Slice the fennel with a mandoline to get translucent shavings that curl up.

2. Preparing juicy elements

   Halve the cherry tomatoes so they release their juices. Slice the red onion into almost transparent rings to prevent it from overpowering the flavor.

3. Emulsifying the dressing

   Dissolve salt in vinegar before whisking in the olive oil. The dressing should be cloudy and coat the vegetables perfectly.

4. Final assembly

   Mix all vegetables in a large bowl. Add olives and hand-torn basil. Let it rest for 5 minutes for the flavors to meld.

Chef's tips

• Use a mandoline for the fennel; it's the key to getting that melt-in-the-mouth shaving texture.
• Don't prepare this salad more than 30 minutes in advance, or the salt will draw out moisture and the vegetables will lose their crunch.

Storage

Eat immediately. Can be kept for a maximum of 12 hours in the fridge, but the vegetables will lose their firmness.