Layer by Layer: The Surprising Yerevan Salad Trick That Turns Everyday Veggies into a Masterpiece
Serve it as a standalone snack or side dish for meat and fish.
It’s almost summertime, so no wonder many are now opting for lighter versions of their favorite dishes or rather something containing more fresh vegetables.
If you’ve been looking for some kind of salad that will be both healthy and delicious, here’s the best recipe for an Armenian-style salad that is usually prepared by layers of veggies and nuts. Just try it once, and you’ll be cooking it for the rest of the summer.
Here’s what you need: half an eggplant, 50 g of bell pepper, half an onion, 1 tomato, 2 cloves of garlic, 30 g of walnuts, 2 tablespoons of fresh herbs, 3 tablespoons of olive oil, salt and black pepper to taste.
Cut the eggplant into rounds and fry in olive oil until tender and lightly browned, then place on a plate.
Cut the bell pepper into large cubes and fry lightly as well, then add to the eggplant. Cut the onion into large pieces and fry until soft, then add it to the other vegetables.
Blanch the tomato in boiling water, peel it, and dice it.
Crush the nuts slightly with a rolling pin. Start layering the prepared vegetables, lightly salting each layer and adding minced garlic and herbs.
Sprinkle the nuts over the salad and, if you like, drizzle with a little more oil. Let the dish rest for a while and serve.
