What better than a vlita salad with potatoes, zucchini and tomato on a warm day.
A summer recipe to enjoy vlita, potatoes, tomato and zucchini in a nutritious salad that can be served both hot and cold.
Materials for four servings:
Two potatoes with skin washed well
Three zucchinis
1 kg of boletus
One ripe tomato
One clove of garlic
Three tsp. of soup olive oil
1 tsp. tablespoons of red wine vinegar
freshly ground black pepper
salt
Procedure
Step 1: Put the potatoes with their skins in boiling salted water. After 10-12', when they have softened, add the courgettes, and after 2-3', add the onions, tomato, and garlic and continue boiling for 5-6'.
Step 2: Put them in a colander to drain. Clean the potatoes, cut them into pieces and put them in a salad bowl. Then cut the courgettes and add them too.
Step 3: Peel the tomato and chop it. We add it to the salad bowl with green onions and boiled melted garlic. Pour over the olive oil-vinegar dressing, season with salt and pepper, mix gently and serve.
Styling: Katerina Lykouresi, Tzannis Sifnaios - Food styling: Makis Georgiadis - Photos: Studio LM
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