Monastic Garden Salad with Tropaeolum Flowers
Monastic garden salad with Tropaeolum flowers is a favorite among monks, especially during fasting periods. This fresh salad, straight from the monastery garden, is simple yet flavorful. It is refreshing and nourishing dish.
We prepare the Vegetables.
We wash all the vegetables thoroughly.
We dice or slice the tomatoes into various shapes (wedges, slices, or cubes) for texture and visual variety.
We slice the cucumber into rounds or half-moons.
We dice the bell pepper into bite-sized pieces.
We finely chop the scallions, and roughly chop the parsley and fennel.
We assemble the Salad.
In a large salad bowl, we combine the prepared tomatoes, cucumber, bell pepper, parsley, fennel, and scallions.
We tear the mint, basil, and oregano leaves into the salad for added flavor. Toss gently to combine all the ingredients evenly.
Dress the Salad.
We drizzle the olive oil over the salad mixture, ensuring it coats the ingredients evenly.
We season with salt and pepper according to your taste. Toss the salad again to ensure the flavors are well incorporated.
We garnish with Tropaeolum Flowers:
We wash the Tropaeolum (nasturtium) flowers carefully and pat them dry.
We gently place the flowers on top of the prepared salad just before serving. The flowers not only add color but also a peppery taste to the dish.
Serve
This salad is best served fresh. Arrange it on a platter or individual plates and enjoy its vibrant colors and flavors.
Ensure the ingredients are fresh for the best taste and nutritional value.
Tropaeolum flowers (nasturtium) are edible and add a unique, peppery taste to the salad. However, if you're unsure about the source or quality of the flowers, it's best to omit them.
This salad is versatile; you can adjust the herb quantities or add other greens as per your preference or what's available in the garden.
Enjoy the freshness and simplicity of this monastic garden salad, rich in flavors and colors from the variety of ingredients provided!
