1. Salad with tomatoes, chicken, bacon and spinach filling
Cooking
Chop the spinach in a blender. Add the lemon juice and mayonnaise and stir until smooth. Remove the dressing in the refrigerator.
Heat in a pan half the butter, cut the bread in large pieces and fry until Golden brown, turning occasionally.
Heat the remaining oil, RUB the chicken with spices and place on pan. Fry 15-20 minutes until fully cooked. Cool and cut into large cubes.
Fry the bacon until crisp, place on paper towel to stack fat, and finely chop.
Slice the tomatoes in large pieces. Mix them with chicken, bacon, fried bread and chopped onions. Pour the salad dressing of spinach.
Ingredients
- 170 g of spinach;
- 1 tablespoon of lemon juice;
- 3 tablespoons of mayonnaise;
- 4 tablespoons of vegetable oil;
- a few slices of white bread;
- 2 chicken Breasts;
- salt – to taste;
- ground black pepper – to taste;
- 6 slices of bacon;
- 250 g small tomatoes;
- a few feathers green onions.
2. Salad with tomatoes, mozzarella and corn
Ingredients
- 250 g cherry tomatoes;
- 100 g of the mozzarella balls;
- 250 g of canned or boiled corn;
- 1 bunch Basil;
- 3 tablespoons red wine vinegar;
- 2 tablespoons olive oil;
- 1 teaspoon seasoning “Italian herbs”;
- salt – to taste;
- ground black pepper – to taste;
- 1 clove of garlic.
Cooking
Cut the tomatoes in half and mozzarella – into quarters. Add the corn and chopped Basil. Mix vinegar, oil, seasoning and chopped garlic. Pour salad dressing and mix well.
3. Salad with tomatoes and roasted eggplant
Ingredients
- 2 eggplant;
- 2 tablespoons olive oil;
- 3 large tomatoes;
- ½ Red onion;
- 1 lemon;
- ½ Bunch of parsley;
- 2 cloves of garlic;
- salt – to taste.
Cooking
Cut the eggplant in half lengthwise and place on a baking tray lined with parchment. Grease them with 1 tablespoon of oil and place in a preheated 190 °C oven for 20 minutes. Then cool and peel.
Cut the eggplant and tomatoes are the same cubes. Add to them the finely chopped onion, juice of a whole lemon, chopped parsley, chopped garlic, salt and remaining butter and stir.
4. Salad with tomatoes, crab sticks and cheese
Ingredients
- 200 g crab sticks;
- 1 red bell pepper;
- 2 large tomatoes;
- 100 g of hard cheese;
- 1 clove of garlic;
- 3 tablespoons of mayonnaise.
Cooking
Slice the crab sticks, pepper and tomatoes in small strips. Add grated cheese and chopped garlic. Season the salad with mayonnaise and mix.
5. Warm salad with tomatoes, olives and feta
Ingredients
- 250 g feta cheese;
- 200 g of delicious bread;
- 500 g tomatoes (the dish will look more interesting if you take the tomatoes of different colors and sizes);
- a handful of olives;
- 3-4 tablespoons of olive oil;
- salt – to taste;
- ground black pepper – to taste;
- ½ Bunch of Basil.
Cooking
Break the feta and the bread into large pieces. Slice the tomatoes in large wedges. Mix these ingredients with the olives in a deep baking pan.
Drizzle with oil, season and place in a preheated 180 °C oven for 30 minutes. Before serving, sprinkle the salad with Basil leaves.
6. Salad with tomato, shrimp and beans
Ingredients
- 2-3 tablespoons of olive oil;
- 450 g peeled shrimp;
- 400 g of canned white beans;
- 200 g cherry tomatoes;
- 1 red onion;
- ¾ Teaspoon grated lemon peel;
- 1 bunch of arugula;
- 3 tablespoons red wine vinegar;
- 120 ml of olive oil;
- 2 cloves of garlic;
- salt – to taste;
- ground black pepper – to taste.
Cooking
In a pan heat the oil over high heat. In several approaches, fry shrimp until Golden brown. In a salad bowl put the beans, pre-drain her fluid, halved tomatoes, finely chopped onions, lemon zest and arugula. Add the cooled shrimp.
Mix vinegar, oil, chopped garlic, salt and pepper. Pour this dressing on salad and mix well.
7. Salad with tomatoes, chickpeas, avocado and pomegranate
Ingredients
- ¼ Bunch green onions;
- ¼ Bunch of parsley;
- 250 g cherry tomatoes;
- 2 ripe avocados;
- 1 yellow bell pepper;
- ½ Pomegranate;
- 250 g of canned or boiled chickpeas;
- 3 tablespoons olive oil;
- 3 tablespoons of lemon juice;
- 1 clove of garlic;
- salt – to taste;
- ground black pepper – to taste.
Cooking
Finely chop the onion and parsley. Cut in half tomatoes. Dice avocado and bell pepper. Put these ingredients in a salad bowl, add pomegranate seeds and chickpeas.
Mix the oil, lemon juice, minced garlic, salt and pepper. Pour dressing on salad and mix thoroughly.
8. Salad with tomatoes, peppers and cheese
Ingredients
- 150 g of cottage cheese;
- a few feathers green onions;
- 1 green bell pepper;
- 1 large tomato;
- salt – to taste;
- ground black pepper – to taste;
Cooking
Add to the cream cheese chopped onion, diced pepper and tomato. Season with salt and pepper and mix.
9. Salad with tomatoes, cucumbers and beef
Ingredients
- 4 tablespoons of vegetable oil;
- 500 g of ground beef;
- 2 teaspoons sesame seeds;
- 1 teaspoon of cumin;
- salt – to taste;
- ground black pepper – to taste;
- 1 cucumber;
- 6 medium tomatoes;
- 200 g cherry tomatoes;
- 2 tablespoons of lemon juice;
- 1 red onion;
- 4-5 tablespoons heavy cream or sour cream;
- a few sprigs of mint.
Cooking
Heat in a pan half the oil and fry the mince, stirring occasionally until it has browned and become crispy. Grind the sesame seeds and cumin in a mortar. Add this to meat mixture and salt and pepper and mix well. You can add other seasonings to your taste.
Peel the cucumber and cut into small cubes. Slice the tomatoes in large wedges. Lay out the vegetables on a serving dish, pour the remaining oil and lemon juice.
Put vegetables sauteed beef and thin onion rings. Pour the salad cream or sour cream and garnish with mint leaves.
10. Spicy salad with tomatoes, arugula, peach and tofu
Ingredients
- 2 green chili peppers;
- 120 ml of water;
- 120 ml rice vinegar;
- 1 teaspoon of sugar;
- salt – to taste;
- 120 ml + 3 tablespoons of olive oil;
- 170 g tofu;
- 2 large tomatoes;
- 2 peach;
- 1 bunch of arugula;
- ½ Bunch of Basil;
- 1 tablespoon soy sauce;
- 1 tablespoon lime juice;
- 1 tablespoon grated fresh ginger;
- 1 teaspoon of mustard.
Cooking
Slice chili thin slices and place in a heatproof dish. In another container pour the water and vinegar, add sugar and ½ teaspoon salt. Bring to a boil, stirring occasionally to dissolve sugar. Pour the hot chili mixture and leave for 15 minutes, until the pepper has cooled to room temperature.
In a pan heat the oil. Cut the tofu in cubes and fry over moderate heat, turning occasionally, about 5 minutes. Tofu should be lightly browned on all sides. Season with salt.
Slice the tomatoes thin slices, and peaches – small slices. Place them on a serving dish, add the cooled tofu and Chile, arugula and Basil leaves.
Combine the soy sauce, lime juice, ginger, mustard and remaining oil and pour over salad the dressing.
