Chard and Tomato Salad

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 2.0 (servings)



A bean recipe for every taste:

Brush chard stems clean under running water. Cut wide stems in half lengthwise, then cut into 4 cm long pieces. Rinse and clean the beans, then cut in half diagonally.

Tie the savory and thyme together. Season the water lightly with salt and bring to a boil with the bunch of herbs. Cook the beans in it for 3-5 minutes. Add the chard stems. Cook for 10-15 minutes until al dente.

In the meantime, mix a quarter teaspoon of salt with the vinegar until the salt is dissolved. Add the al gradually. Peel and squeeze the garlic clove and add it. Cut the summer onion into fine rings and stir into the marinade. Lift the vegetables out of the cooking juices with a slotted spoon and mix with the dressing. Cover the salad with a lid and let it marinate at room temperature for about 30 minutes.

Cut the tomatoes into slices, add to the salad with the herbs and season with pepper.

This tastes good with it: Pita rolls or wholemeal bread.

Sprinkle over the salad.

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