Monday, February 27, 2012

Leek and tomato salad

This is a rich and tasty salad, one of our favorites for winter. It is created for the cold months when all the fresh tomatoes have bland and undeveloped taste, but you miss the sweetness of good ripe tomatoes. The oniony taste of leek is by far slighter than the one of onion and garlic, despite they all belong to same family of vegetables and the velvety texture of the chopped canned tomatoes adds softness to the dish. The salad brings summer colors to the table - bright green and white of the leek meets red vibrant color of good quality canned tomatoes. 
My mother-in-law prepares it when she wants to please her hubby. So do I.

A little health info: With its high fiber content and low calories amount leek is a good part of a healthy diet plan. Eating fresh leek reduces the risk of cancer, stroke, heart disease and many other health problems. It supports the healthy digestion. 
Canned tomatoes are more beneficial than the fresh ones because they contain more lycopene - carotenoid responsible for the red color of tomatoes which helps to decrease the risk of hearth disease.   
But the taste of the salad does not need additional reasons to enjoy this simple salad - it is a spicy salad for those who like the heat even into cold dishes.

  • 2 thin leeks, white and tender green parts
  • 1 can whole canned tomatoes (400 g)
  • 3 Tbsp olive oil
  • 1/2 tsp crushed hot pepper flakes
  • salt and pepper to taste
Remove the limp endings of the leeks and slice them 1 cm thick. Dice tomatoes and combine them with the leek. Add tomato juice, drizzle with olive oil, hot pepper flakes, salt and pepper. Serve as a starter or side dish. 

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