Iceberg Salad with Cucumbers, Cherry Tomatoes and Yogurt Dressing

Name: Iceberg Salad with Cucumbers, Cherry Tomatoes and Yogurt Dressing
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: European
Ingredients: Iceberg lettuce 1 head; Young cucumbers 2-3; Cherry tomatoes 5-7; Sweet persimmon (pear, apple) 1; Yogurt or soured milk 2-3 tbsp; Cilantro, green onion, sprouted grains (or others) Fresh herbs; Salt, grape vinegar to taste

We often make appetizers from juicy lettuce leaves of all kinds. This homemade iceberg salad is named after its main ingredient, one of the best-known varieties of garden lettuce. It is probably the densest of the leafy vegetables: the frilly, crunchy leaves are very juicy and packed into a head that looks like a young cabbage.

Lettuce has been known since ancient times, and over the centuries many new varieties have been bred, though the old ones haven't lost their place. For a salad for a small family, one head is enough. Add young cucumbers, tomatoes and fresh herbs. To improve the flavor, we also add some ripe, sweet fruit with firm flesh that doesn't turn runny: persimmon, pear or a sweet apple. If you can, add some sprouted grains too, a valuable source of trace elements and vitamins.

Ingredients

2 servings

Iceberg lettuce 1 head
Young cucumbers 2-3
Cherry tomatoes 5-7
Sweet persimmon (pear, apple) 1
Yogurt or soured milk 2-3 tbsp
Cilantro, green onion, sprouted grains (or others) Fresh herbs
Salt, grape vinegar to taste

Step-by-step recipe

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For this homemade iceberg salad, buy crunchy young cucumbers and cherry tomatoes, fresh herbs such as cilantro and green onion, and a few sprouted grains. Sprouts are very popular with people who follow diets and healthy-eating routines. You will also need a head of lettuce; napa cabbage or radicchio will work too, although they are a bit tougher. The tastiest salad comes with ripe sweet persimmon, which you can replace with a pear.
As a rule, lettuce isn't cut with a knife: it damages the cells of the leaves and releases a lot of moisture, so the salad turns out watery. The ideal way is to tear the leaves into pieces with your fingers. It doesn't take long and isn't tiring. The size of the pieces is up to you, but don't make them too big. Chop the cilantro and mint as well. Put the lettuce and herbs in a bowl, sprinkle with a pinch of salt, then toss.
Prepare the dressing. In a small bowl, put 2-3 tbsp of thick yogurt or soured milk. Finely chop a clove of garlic, finely chop a green onion stalk too, and add both to the yogurt. Add a few drops of grape vinegar and stir the dressing. If you like, add a little finely chopped chili to make the iceberg salad a bit spicier.
By the way, you can also add sweet white onion, which goes very well here. Peel the cucumbers and slice them into thin rounds. Halve the cherry tomatoes and add the vegetables to the salad. Pour all the yogurt dressing into the bowl and toss.
Pile the salad into serving bowls. Peel the persimmon and cut it into thin wedges. Lay the persimmon slices on top of the salad, then add a big tuft of sprouts, which are quite fluffy. Serve the salad right away, without chilling or letting it stand. If you like, add some diced young cheese such as brynza or feta, and a few peeled pumpkin or sunflower seeds.