Many love salads with juicy fresh tomatoes. This vegetable can simply be cut with onions, salt and pour olive oil - and you get a wonderful vitamin snack. But if you want something more interesting, there are a huge number of recipes at your service.
Bright green appetizer in Italian
So, an Italian salad with tomatoes with red onion, parsley, oregano and avocado can be not only a useful dinner, but also a decoration of the festive table.
First of all, you need to chop the onion and place it in a deep bowl, pour red wine vinegar with water. While it is pickling, you can prepare other ingredients. Just a few minutes in vinegar water will draw all the bitterness out of the onion.
All you need is the following:
- 3-4 fresh large tomatoes, chopped;
- sea salt;
- 1/2 red onion, finely chopped;
- 2 avocados, peeled and cut into pieces;
- 1/4 cup fresh chopped parsley;
- 1 prong of garlic, minced in minced meat;
- 1 teaspoon chopped dried oregano or 1 tablespoon chopped fresh;
- red wine vinegar;
- top quality olive oil (extra virgin);
- freshly ground black pepper.
Cooking Bright Healthy Salad
Put a layer of chopped tomatoes on a large serving platter. Sprinkle with salt. Place slices of finely chopped pickled red onion and avocado over the tomatoes on top. Sprinkle with chopped fresh parsley, chopped garlic and oregano.
Pour a mixture of wine red vinegar with olive oil, sprinkle with salt and pepper again.
Serve this tomato and avocado salad immediately, or wrap it in plastic wrap and leave at room temperature for an hour or two before serving. Do not freeze.
Spicy jalapeno salad
This simple salad recipe with tomatoes, cucumbers and avocados suggests filling the dish with a spicy spicy taste, from jalapenos and fresh lime and chili. Such features make it a terrific side dish for any meal. If you do not like cilantro, you can safely replace it with leaf parsley. Sliced jalapenos add spice to the salad. If you want a more delicate taste, be sure to remove the seeds and the inside of the pods that contain the largest amount of burning element.
Cucumbers and sweet onions make the salad crispy, which goes well with soft avocados. It is advisable to take long cucumbers and use their fleshy middle. Such vegetables have a softer peel, so there is no need to remove it.
You can also prepare this salad with cherry tomatoes to ensure not only a pleasant taste, but also an attractive look. In total you will need:
- 1 long cucumber, in small slices;
- 2 avocados, peeled, chopped and chopped pieces no more than 1 cm;
- 8-10 small tomatoes, preferably "plum";
- ¼ sweet onion, thinly sliced;
- 1 jalapeno, in thin circles;
- 1 cup fresh cilantro leaves;
- 2 tablespoons canola oil;
- 2 lime juice, about ¼ cup;
- ¼ teaspoon of chili tea powder;
- a little sugar;
- sea salt and ground black pepper.
How to do it?
In a large salad bowl, add cucumber, avocado, tomatoes, onions, jalapenos and cilantro leaves. In a small bowl, mix rapeseed oil with lime juice, chili powder, sugar and season with salt and freshly ground black pepper to taste. Pour this mixture over all the salad ingredients and stir gently. Serve chilled or at room temperature. As you can see in the photo, a salad with tomatoes and cucumbers looks very bright and appetizing.
Corn and Tomato Salad
This is a light, aromatic and tasty dish, the preparation of which takes less than 15 minutes. It consists of corn, basil, cucumber, feta cheese and tomatoes - that is, many useful and favorite ingredients. This salad will be appreciated at any celebration or party, especially if you like corn. You will need the following:
- 3 tablespoons of olive oil, individually;
- 1 tablespoon lime juice;
- ¼ tablespoons of tea salt;
- 1½ cups of fresh young or canned corn;
- 1½ cups of cherry tomatoes, cut in half;
- ½ cup finely chopped cucumber;
- 2 tablespoons chopped fresh basil;
- ⅓ cup crumbled feta cheese.
How to cook a salad with corn and tomatoes?
Beat 2 tablespoons of oil, lime juice and salt in a small bowl and set aside.
The recipe for a salad with tomatoes and corn is as follows. Put the corn in a large salad bowl, add the tomatoes, cucumber and basil. Refrigerate until ready to serve. Pour sauce and sprinkle with feta cheese right before serving.
Salad with White Beans and Tomatoes
This bean and cherry tomato salad with rosemary sauce and olive oil has an amazing aroma. The dish perfectly combines the sweetness of summer vegetables with the mild flavors of white beans. The secret element of a salad with tomatoes is a dressing, which includes olive oil with garlic and rosemary, as well as a paste of garlic, lemon, parmesan and anchovies. If you want to cook a vegetarian option, remove the last ingredient. If you do not have the opportunity to purchase anchovies, but you do not want to exclude them, add a spoon or two Worcestershire sauces. To make this cherry tomato salad, you need the following:
- 1 can of canned, drained and washed white beans;
- 1 branch of "plum" tomatoes or cherry, cut in half;
- 1/3 cup coarsely chopped parsley.
- Ingredients for Refueling:
- 1/4 cup olive oil;
- 3 garlic cloves, peeled and mashed;
- 1 sprig of fresh rosemary;
- 3 anchovy fillets, mashed with a fork;
- 1/4 cup fresh finely grated Parmesan cheese;
- 3/4 tablespoon of tea salt;
- 1/4 teaspoon fresh ground pepper;
- 1 teaspoon lemon zest;
- 1/4 cup lemon juice.
How to make such a salad?
The salad recipe with tomatoes should start with the preparation of dressing. Place the garlic and a sprig of rosemary in olive oil in a small saucepan. Heat the oil over medium heat until the greens in it begin to hiss. Remove the pan from the stove and let it stand in the room for 20 minutes, which will allow rosemary and garlic to soak into the oil. Remove the twig from the mixture and discard.
Then remove the garlic from the oil and put in a bowl from a food processor or blender. Place anchovies, parmesan cheese, salt, pepper, lemon zest and juice there, whisk until smooth.
In a medium bowl, gently mix the garlic mixture with the beans until they are completely covered. Leave on for a few minutes to absorb the aroma. Mix gently with olive oil, tomatoes and parsley. You will get a fragrant salad with tomatoes and cheese in a dressing. Serve it immediately.
Broccoli and Cheese Salad
This tomato and broccoli salad has an interesting flavor and is great for a party. You can easily cook it the day before and keep it in the refrigerator. Refueling can also be done in a day, and you just need to mix all the ingredients before serving. All you need:
- 3 cups young broccoli;
- 1 cup tomatoes, chopped finely;
- 120 grams of cheese, diced;
- 1/4 cup red onion, chopped;
- 1 small carrot, grated in stripes.
For refueling:
- 3/4 cup mayonnaise;
- 3 tablespoons sour cream;
- 2 cloves of garlic;
- 1/2 teaspoon of tea salt;
- 1/4 teaspoon of tea pepper.
How to make raw broccoli salad?
Cut the broccoli into small twigs. Fry carrots, sliced with a special grater into thin strips.
Combine all salad ingredients in a serving bowl. Try and add more salt or pepper if necessary. In a separate dish, refuel by combining all the components for it. Add it to the rest of the ingredients and mix. If you do not plan to serve the salad right away, put it in the refrigerator.
Sun-dried tomato and tuna salad
This is a great recipe in which you can use the contents of your pantry. Canned beans and sun-dried tomatoes can be purchased much in advance, and onions and even anchovies can be omitted. Most importantly, use high quality tuna, olives and butter. In total you will need:
- 250 grams of canned tuna in olive oil, drained and crushed with a fork;
- 400 grams of canned red beans, drained and washed;
- 75 grams of sun-dried tomatoes;
- 16 anchovies, canned with salt or olive oil, drained and chopped;
- about 50 large olives ("royal"), halves;
- salt and freshly ground black pepper;
- 180 ml extra virgin olive oil;
- 2 tablespoons of Dijon mustard tea;
- 1 small red onion, very thinly chopped;
- 3 tablespoons chopped leaf (Italian) parsley;
- juice of 1 lemon.
Cooking salad
Place the tuna, beans, tomatoes, anchovies, onions, olives and parsley in a large serving bowl. Season well with salt and pepper. In a separate cup, mix olive oil, mustard and lemon juice. Try and see if lemon feels good in oil - remember, you are going to add this to a starchy product, so the taste should not be very concentrated. Pour the dressing over the beans and tuna mixture, being careful not to mix the ingredients very much. Try and adjust the number of spices if necessary.
Shrimp Tomatoes
Stuffed tomatoes have been the decoration of the festive table for many years. To make this appetizer look really impressive, look for bright red fragrant tomatoes without any soft patches or spots. For the original filler you will need:
- 500 grams of peeled chopped boiled shrimp;
- 1 celery stalk, finely diced;
- ¼ cup chopped fresh basil;
- 10 large olives, chopped;
- medium shallots, minced in minced meat;
- 2 tablespoons mayonnaise;
- 1 tablespoon white wine vinegar;
- some fresh pepper, ground pepper;
- 4 large ripe tomatoes.
How to make a salad in tomatoes?
Combine shrimp, celery, basil, olives, shallots, mayonnaise, vinegar and pepper in a medium bowl. Carefully cut the inside of each tomato using a small spoon. Fill each tomato with ½ cup shrimp mixture. You can store this original tomato salad in the refrigerator for up to three days.
Quinoa and Mint Salad
This dish is light and hearty at the same time. A salad of cucumbers and tomatoes in combination with parsley, mint and quinoa is suitable even for a festive table. It is required for him;
- 1 cup quinoa;
- 1 large tomato, divided into quarters;
- 1 large cucumber, with seeds removed, cut into thin pieces;
- salt;
- 2 small shallots, minced in minced meat;
- 1/2 cup coarsely chopped parsley leaves;
- 1/4 cup fresh mint leaves, cut into several pieces;
- 5 tablespoons extra virgin olive oil;
- 2 tablespoons of red wine vinegar;
- freshly ground black pepper.
Cooking Quinoa Salad
Combine quinoa and 2 cups of water in a small saucepan. Bring to a boil, mix, reduce heat to a minimum, cover and simmer for 7 minutes. Turn off the stove and let the grits stand until water is absorbed for about 5 minutes. Transfer the quinoa to the strainer and rinse under cold water until completely cooled. Leave to drain for 10 minutes.
At the same time, place the tomatoes and cucumbers in a colander installed in the sink. Season with salt and stir. Let the liquid drain into the sink.
In a large bowl, put quinoa, dried tomatoes and cucumbers, shallots, parsley, mint, olive oil and vinegar. Season to taste with salt and pepper. Serve immediately or leave overnight in a closed container in the refrigerator.