Salads
Zelena Salata
Ingredients
- - 1 large head butterhead or oak leaf lettuce, washed and torn
- - 3 tbsp extra virgin olive oil
- - 1 tbsp white wine vinegar
- - 1/2 tsp salt
- - 1 small clove garlic (optional, for rubbing the bowl)
Method
- If using, rub the inside of the salad bowl with a cut garlic clove for a subtle aroma.
- Add the torn lettuce leaves to the bowl.
- Drizzle with olive oil and vinegar, and sprinkle with salt.
- Toss gently just before serving to keep the leaves crisp.
Introduction: This simple green salad, dressed simply with olive oil and vinegar, accompanies nearly every Croatian meal
from coast to continental interior.
Cultural Background: This simple green salad, dressed simply with olive oil and vinegar, accompanies nearly every Croatian meal
from coast to continental interior. Its plainness is intentional — it exists to refresh the palate alongside richer
mains like pašticada or roasted meats.
Tips: Dress the salad only right before serving to prevent wilting. Use the best-quality olive oil you have — it carries
the whole dish.
Variations: Some households add thinly sliced radish or spring onion for extra crunch.
Storage: Best eaten immediately after dressing; undressed lettuce keeps refrigerated for up to 2 days.
Reheating: Not applicable — served cold.
Nutrition: Per serving (approx.): 70 kcal, 1 g protein, 7 g fat, 2 g carbohydrate.
FAQs
Q: What is this salad usually served with?
A: It's a near-universal side to Croatian mains, especially roasted or braised meats.
Q: Can I add lemon instead of vinegar?
A: Yes, a squeeze of lemon juice is a common coastal variation.