Ito sa lagom is a staple of Serbian culture. It is a straightforward, filling dessert made of cooked ground wheat supplemented with ground walnuts and sugar. It represents rebirth, harvest, and the cycle of life and death. It is distributed on significant days like Slava (the family’s saint day), Christmas, and funerals. Huge tablespoons should be placed in little, attractive bowls or custard cups, and whipped cream should be drizzled on top.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
Ingredients
- 1 tomato, chopped
- 1 cucumber, seeded and chopped
- ¼ cup thinly sliced red onion
- ¼ cup canned kidney beans, drained
- ¼ cup diced firm tofu
- 2 tablespoons chopped fresh basil
- ¼ cup balsamic vinaigrette salad dressing
- salt and pepper to taste
Instructions
- Combine tomato, cucumber, red onion, kidney beans, tofu, and basil in a large bowl.
- Toss with balsamic vinaigrette salad dressing and season with salt and pepper just before serving.
Reviews
I’m not a tofu fan so I used Crumbled Feta Cheese instead! This was great!
Enjoyed this and added goats cheese with a little honey, which is what I had on hand. Prefer a whiter vinegrette instead of dark but the flavor of the dark balsamic was nice.
This is a keeper! I didn’t have a zesty Italian dressing, so I used a Greek vinaigrette that I always have on hand. Experiment with your own favorite! I also left out the salt and pepper, so you may want to add “to taste”.
I left out the beans and tofu. My version is closer to a similar salad my mom used to make. Very good.
took it to a potluck, everyone loved it.
yum! I wanted salad for lunch but didn’t have any greens. I chopped the tomatoes, red onion Hatch Chili Vinaigrette!
Love all these ingredients separately but for some reason this recipe was just OK.
I made this salad according to the actual directions. It was refreshing and light! However, when I make it again I will delete the kidney beans!
Perfect light summer salad, using garden produce! I used Feta, not Tofu.
This was a simple yet delicious salad. Due to ingredients available in the fridge, I used feta instead of tofu, black beans instead of kidney beans, and cilantro instead of basil. The only mild negative would be that it doesn’t need so much dressing, but that is obviously a personal preference and easily correctable.
I didn’t have tofu, but recipe was still good, next time I’ll try to add red bell peppers, thanks.
This was great and super easy. The first time I made it, I didn’t have tofu or feta like others subbed in, so I put in cheddar. It was really good. But I made it again with the tofu and that was super good.
Super easy and tasty. I did not add tofu.
I made it and my family loved it!
I added Greek dressing, feta, and kalamata olives to give it a Greek flavor. We had ripe avacado so I threw that in too. Everyone in the family loved it.
Great quick and light salad. I basically made it like a caprese by adding fresh mozzarella. I didn’t use the kidney beans or tofu. It was delicious, light and refreshing. It also tastes even better the next day when the flavors have really had a chance to marinate and meld over night.
I added some chickpeas instead of kidney beans and some goat cheese . Delicious for a hot summer night.
It was quick and easy to make as well as delicious!
Took the lazy way out and used a container of grape tomatoes, cut them in half, also used an English cucumber (love the flavor and you don’t have to take the seeds out). Did what other people had suggested and used Feta cheese instead of tofu and also used chick peas instead of kidney beans. For dressing used Italian dressing, it was delicious and even better the next day, would definitely make this again…thanks.
I substituted more beans for the tofu. Seeded a jalapeño and added some fresh cilantro from the garden the second time I made it. Very fresh and easy.
I used the recipe except I left the kidney beans out. I added capers and used a oregano balsamic vinegar. I used feta!