Summer is the time for salads made from fresh and crisp vegetables, herbs and lettuce leaves. And don’t forget about berries, they also make incredibly tasty summer salads. No need to wait, it's time to cook! 10 summer salad recipes with photos and detailed descriptions.

Treat your taste buds with this simple yet delicious salad. For 3-4 servings of salad you will need:

1 long cucumber or 3 small cucumbers;
2 apples;
a small bunch of green onions;
1 tbsp. l. lemon juice;
dill for decoration.

Refueling:

1 tbsp. honey;
4 tbsp. natural yogurt;

Preparation:

1. Cut the cucumber into circles, apples into small slices, finely chop the green onions. Collect all ingredients in a bowl.

2. Mix dressing in a small bowl. Pour it over the salad, stir, sprinkle chopped dill on top.

Green salad with eggs and cheese

A light green salad, completely self-sufficient, but can be a good companion to any meat or fish. This salad can be prepared at a dacha or picnic, just boil the eggs in advance.

For 1 serving of salad you need:

50 gr. lettuce leaves (any you like or can find);
1 egg or 3-4 quail eggs;
30 gr. hard cheese;
1 small clove of garlic;
1 tbsp. olive oil;
1 tbsp. orange juice;
salt, pepper to taste.

Preparation:

1. Hard boil the eggs, cool and peel. Cut into quarters.

2. Prepare the dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisk the mixture with a whisk or fork and pour in the olive oil to form an emulsion.

3. Take lettuce leaves, if the leaves are large, you can tear them with your hands, leave the small ones as is. Mix them with the dressing and place on a plate. Place egg slices on top.

4. Using a paring knife, shred the cheese onto the salad. And you can serve it right away!

Shopska salad is one of the dishes of Bulgarian cuisine, which has taken root well here too. The freshness of crispy vegetables and the salty taste of feta cheese are the perfect combination. To prepare the salad you need:

1-2 cucumbers;
2 medium sized tomatoes;
1 medium red onion;
2 bell peppers;
100 gr. feta cheese;
10 pitted olives;
for dressing 1 tbsp. lemon juice and 2-3 tbsp. olive oil.
salt and pepper to your taste.

Preparation:

1. Wash the peppers and dry with paper towels. Place on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and let cool for 10 minutes.

2. When the peppers have cooled, core, peel and dice the peppers.

Note! You can skip the peppers step and make a salad with fresh peppers.

3. Wash and cut the remaining vegetables: tomatoes into slices, cucumbers into strips or quarters 2 cm thick, onions into half rings, cut the olives in half or can be left whole. Place everything in a salad bowl. Add peppers and feta cheese, cut into cubes.

4. Drizzle the salad with olive oil and lemon juice. Shopski salad is ready!

Summer Indian salad

This salad is a storehouse of antioxidants, super healthy and vibrant. For 4-5 servings of salad you will need:

3 small carrots;
1 bunch of radishes;
1 small zucchini;
1/2 small red onion (do not overdo it with onions, otherwise you may ruin the salad);
a handful of mint leaves;

For salad dressing:

1 tbsp. mayonnaise;
2 tsp Dijon mustard;
2 tbsp. olive oil.

Preparation:

1. First, let's deal with the vegetables: peel the carrots and grate them on a large grater or cut them into small strips; finely chop the onion; Cut the zucchini into strips, and the radishes into thin circles, tear the mint leaves with your hands. Collect everything in one large bowl.

2. Prepare the dressing: mix mayonnaise, vinegar and mustard in a small bowl, whisk until smooth. Add oil while stirring constantly. Now you can pour this dressing over the salad and mix everything well.

Summer Indian salad is ready!

Good to know! The salad can be stored in the refrigerator in a closed container for about a day.

For this recipe you will need:

2 cups spiral or feather pasta;
1 carrot;
1 cucumber;
1 red pepper;
1 green pepper;
salt, pepper to your taste;

Preparation:

1. Boil the pasta until tender, BUT! don't overcook it. Let them cool.

2. Cut vegetables into cubes of equal sizes. Place vegetables and pasta in a salad bowl.

3. Prepare Italian dressing and pour it over the salad, add spices to your taste. Stir and serve!

Good to know! It is very tasty to season the salad with pasta seasonings, they are sold in stores.

Summer salad with arugula and ricotta cheese

A fresh and super light summer salad with a hint of summer. For two servings of this recipe you will need:

100 gr. fresh herbs (this can be any salad mixture);
100 gr. ricotta cheese;
a handful of pecans or walnuts;
1/2 cup blueberries;
mint leaves (to your taste);
1 tbsp balsamic vinegar;
2 tbsp. olive oil.

Preparation:

1. This salad is prepared in portions. Place lettuce leaves on each plate. Top with pieces of ricotta cheese, washed blueberries and nuts.

2. Top the salad with a dressing of balsamic vinegar and olive oil. Serve this salad and eat it right away!

Salad with green beans and radishes

To prepare you will need:

400 grams of green beans (frozen beans are fine);
10 pieces. cherry tomatoes;
6 pcs. radish;
100 gr. Feta cheese.

For refueling you need (for a simple refueling option, the first two ingredients are enough):

3-4 tbsp. olive oil;
1 tsp honey;
1 tsp mustard;
2 tbsp. lemon juice;
1 tbsp. white wine vinegar;
salt, pepper to your taste.

1. First, prepare the honey mustard dressing by mixing all ingredients except oil until smooth. Stirring with a whisk or fork, carefully pour in the oil.

2. Green beans need to be boiled in boiled water for 2-3 minutes. Drain the water and drain the beans.

3. In a large bowl, combine beans, cherry tomato halves, radishes cut into mugs and feta cheese pieces. Drizzle with dressing and serve.

Summer recipe with lettuce, apple and cucumber

Fresh and crisp, this salad is ideal for a light lunch or dinner and will be a good addition to chicken dishes.

For 2 servings you need:

100 gr. lettuce leaves (any kind you can buy or find at home will do);
1 medium cucumber;
1 apple;
2 tsp peeled sunflower seeds.

Preparation:

1. Wash the salad leaves and tear them into 5 cm pieces with your hands. Cut the cucumber into slices, and the apple into thin slices. Place everything in a salad bowl and mix.

2. As a dressing, you can use regular olive oil or a mixture of 1 tsp. mustard, 1 tsp. honey and 2 tsp. olive oil.

3. Sprinkle seeds on top of the salad.

Carrot salad with lemon

The sunniest and most summer salad of the entire selection. It's quick and easy to prepare, and the taste will surprise everyone. For 4 servings of salad you need:

4 medium carrots;
juice and zest of 1 lemon;
1 bunch of parsley;
olive oil;
1-2 tsp. liquid honey;
salt, pepper to your taste.

Preparation:

1. Grate the carrots on a coarse grater or cut into strips using a Korean carrot grater.

2. Cut off the stems of the parsley and finely chop the leaves.

3. Mix carrots with lemon juice and zest, honey and chopped parsley, season with oil and mix. Add salt and pepper to taste. Let the salad sit for a bit before serving!

Salad with spinach and strawberries

In summer, strawberries are an affordable product. Did you know that it makes amazing light salads? No! Then try and cook. For 2 servings of salad you need:

100 gr. spinach leaves;
2 cups strawberries;
guest almond flakes/pecans or walnuts

Refueling:

1 tsp lemon juice or white wine vinegar;
2 tbsp. olive oil

Preparation:

1. Wash the spinach and dry the leaves with paper towels. Wash the strawberries, separate the stems and cut them. Place everything in a salad bowl.

2. Add nuts.

3. Prepare the dressing and pour it over the salad. The salad should be served immediately.

Interesting to know! This salad has variations, you can add additional pieces of goat cheese, and use balsamic vinegar or mustard salad dressing as a dressing.

In anticipation of the holidays, every housewife, dreaming of surprising with something new and original, begins an active search for new recipes. I want it to be not like everyone else, but better, tastier, more beautiful.

But, as you know, the new is the well-forgotten old. Vegetables are rightfully especially popular during feasts, because at holidays there are usually a lot of dishes, you want to try all the dishes while maintaining your health - not every stomach can handle a large amount of heavy food.

Here are some easy summer options.

Salad "Black Prince"

This salad has oriental roots and the black prince is not only because the salad contains eggplant.

Round eggplant - 1 medium size;
sweet pepper – 1 medium size;
tomato – 3 medium sizes;
garlic – 2 cloves;
onion – 1 medium size;
parsley;
dill;
basil;
sunflower oil;
apple cider vinegar;
soy sauce.

First, let's prepare the eggplant: you need to take one eggplant and bake it in the oven until a crust appears.

Remove, cool and peel.

Finely chop the pulp.

Add finely chopped or crushed garlic, soy sauce, or garlic sauce, and vegetable oil to the eggplant mixture.

Cut the tomatoes into slices without removing the seeds.

Chop the onion into thin half rings and add apple cider vinegar to remove bitterness. Cut the sweet bell pepper into thin strips.

Finely chop the dill, parsley and basil.

Goes well with meat, poultry, barbecue and vodka!

Place tomatoes, peppers and onions in a deep dish, pour eggplant dressing over everything and sprinkle with chopped herbs. There is no need to add salt to the salad, as soy sauce is salty.

Serve the salad immediately, otherwise the tomatoes will release a lot of juice and the salad will turn into a cold soup, which is also not bad in principle. This summer salad is bright, with a mild, spicy basil flavor and garlic aroma.

Salad “Sea Breeze”

The following salad is a good alternative to traditional herring under a fur coat, but it is much healthier and less caloric.

Sea kale – 1 package dried or 1 jar canned;
beets – 1 medium size;
salted herring - 1 small fish;
blue or red onion - 1 head;
mayonnaise - approximately 2 tablespoons;
coriander;
dill.

Boil the beets or cook them in the microwave - put them in a bag without tying them up and cook at full power for about 15 minutes, depending on the size, let them cool, peel them and grate them into long strips on a special grater.

Good served with potato dishes.

Drain all the liquid from the seaweed; it will not be needed (you can use dried seaweed after boiling it).

Cut the onion into thin half rings. Peel the herring from skin and seeds and cut into strips as thin as possible.

Mix all ingredients, sprinkle with dill and dry coriander. Add Mayo. No need to add salt.

These ingredients will make original ones.

Greek salad

The classic combination of cheese and tomato in this salad is given a new twist by Adyghe cheese, which has a curdled structure and a salty taste.

Tomato – 2 medium sizes;
sweet bell pepper – 1 large;
cucumber – 1 medium size;
onion – 1 medium head;
lettuce leaves - a bunch;
Adyghe cheese, or similar to it – 150 g;
olives (olives) – 10 pieces;
parsley, cilantro;
olive oil;
soy sauce.

Remove the core from the tomatoes; it will not be needed; it can be used to prepare sauce for another dish. Cut vegetables into equal cubes.

Salad "Stozhok"

An original and very easy to prepare salad, guests for a long time cannot recognize potatoes in it - the taste is so unusual.

Potatoes – 2 medium sizes;

dried wood mushrooms – 1 briquette;

vegetable oil;

soy sauce;

dill.

Peel the potatoes and grate them raw on a coarse grater. Boil water in a saucepan.

Place the grated potatoes in a small colander and place in boiling water. Cook for about 3 minutes, remove and rinse with cold water.

Pour boiling water over the mushrooms, let them swell and spread. Cut the mushrooms into small curls.

Cut the sausage into thin strips. Mix the ingredients, place on a plate in a stack, sprinkle generously with soy sauce and pour over oil, crumble dill on top. Meat salads are irreplaceable.

Salad “Crunchy”

Almost everyone loves to crunch cabbage, but cabbage alone is boring, but with an apple and a red berry it’s just a storehouse of vitamins and a sea of positive emotions.

Cabbage;

apple;

cranberries or lingonberries;

lemon;

sugar and salt;

vegetable oil.

Chop the cabbage into very thin strips. Sprinkle it with sugar and salt and knead it well with your hands until the juice appears.

The salad turns out crispy, juicy and beautiful. Suitable for potato dishes, meat, fish and spirits.

Pour over the juice squeezed from one lemon. Stir and taste - the cabbage should taste slightly salty and sweet and sour.

Add a thinly sliced green apple and pour olive oil over the salad. Place the berries on top nicely.

Salad “Funny Chicken”

The salad is easy to prepare, light, and women really like it; it has a piquant, slightly spicy oily flavor with sour notes.

Chicken breast fillets – 2 small sizes or 1 large;

green or red salad - 1 bunch;

round radishes - 6 pieces;

crackers – 1 sachet;

garlic – 1 medium clove;

dill;

parsley;

green onion;

unrefined sunflower oil;

mayonnaise;

soy sauce;

Apple vinegar.

Boil the fillet or cook in the microwave: put in a bag and cook at full power for 3 - 5 minutes. Cut the radishes into slices and fillet into cubes. Finely chop the garlic.

Mix radishes, chicken, garlic, croutons and chopped herbs. Tear the lettuce leaves with your hands into pieces of arbitrary size and shape.

Suitable for white wines, but can be served with any other drink.

Mix mayonnaise, soy sauce and sunflower oil in equal proportions and add a little apple cider vinegar.

Place lettuce leaves on a flat dish, place the rest of the salad on them, pour dressing over the entire area of the salad. After serving, stir the salad.

Salad “Rainbow Mood”

This salad turns out very beautiful, bright, and is liked by women and children.

Cucumber – 1 medium size;

tomato – 2 large;

pepper – yellow, red, green – half each;

green apple - half;

purple cabbage - one quarter fork, or half if small;

carrots – 1 medium size;

dill;

feathers of batun or any other onion - 1 small bunch;

dill;

olive oil.

Chop cucumber, pepper, cabbage into thinner strips. Chop the apple and carrots on a coarse grater.

Finely chop the onion and dill. Cut the tomato into slices.

The salad goes well with any meat and fish dishes.

Place the salad on a plate and lightly sprinkle with fine salt. Sprinkle oil on top.

Salad “Spicy cucumber”

You need to be careful with this salad: it is suitable for those who like it spicy.

Cucumber – 5 small pieces;

garlic – 1 large head;

fine salt;

ground black pepper - half a pack;

mustard seed;

sunflower oil;

apple cider vinegar.

We cut the cucumbers lengthwise into 4 parts and then crosswise. Finely chop the garlic.

Place the cucumbers in a deep bowl, add salt, garlic, pepper and mustard seeds, vinegar and sunflower oil.

The salad turns out to be spicy, but not hot. It goes very well with new potatoes, meat, fish and strong drinks.

Leave for an hour and a half in a cold place, then stir and serve, pouring over the released juice.

Salad “Satisfied Chinese”

The spiciness of this salad should be slightly noticeable, so you should never overdo it with hot seasoning: after standing, the salad will become saturated and become even spicier and saltier.

Starch noodles – 0.5 packs;

cucumber – 2 medium sizes;

onion – 1 large head;

carrots – 1 small;

raw smoked sausage – 150 grams;

vegetable oil;

soy sauce;

Weijing seasoning;

seasoning "Malasyan".

Boil the noodles without untying them. Rinse with cold water in a colander and let the water drain well. Remove the threads and cut the noodles into lengths of approximately 5–7 cm.

This is a variation of the Chinese Haihe salad. The salad has a bright, spicy taste. Goes well with neutral dishes of rice and potatoes.

Chop the cucumber and carrots into thin long strips lengthwise or grate them on a special grater.

Cut the sausage into long thin noodles.

Chop the onion into thin half rings.

Mix all ingredients, add seasonings, soy sauce, vegetable oil.

Place the salad on a large flat dish.

Weijing seasoning is white crystals consisting of monosodium glutamate. Seasoning "Malasyan" is an orange spicy seasoning. They are sold in small bags, with a picture of a Chinese chef on the packaging. Starch noodles are white, thin, long starch-based noodles sold in bags, usually 2 bundles, tied with threads. There is no need to cook it - just pour boiling water over it and wait for it to soften.

Salad "Tsukesha"

Raw zucchini is very rarely used, but in vain - this vegetable is rich in vitamins, nutritious and tasty if cooked correctly.

Zucchini – 1 small size;

onion – 1 head;

parsley;

garlic – 2 small cloves;

dill;

table vinegar;

sunflower oil;

salt.

Cut fresh, small young zucchini, without seeds, together with the peel into very thin slices, then into strips 2–3 cm wide.

Chop the onion into half rings. Finely chop the dill and parsley. Finely chop the garlic.

The salad is very light, goes well with boiled new potatoes and meat dishes, good quality, and with strong drinks.

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In the summer, we often want to eat light, but satisfying food. Salads certainly fall into this category.

website shares with you the secrets of preparing 30 of the most delicious salads that will please your taste during the hot season.

Spicy carrot, cucumber and ginger salad

Ingredients:

200 g cucumbers
500 g carrots
1 clove of garlic
fresh ginger
20 g sesame
50 ml soy sauce
40 ml sesame oil

Preparation:

Peel the carrots and grate them as for Korean carrots. Then chop the cucumber and add it to the carrots.
Peel fresh ginger and garlic. Finely chop the garlic and grate the ginger on a fine grater. Grind everything well in a mortar until you get a homogeneous mass.
Add oil, soy sauce and stir. Pour the dressing into the salad, stir, let stand for about 30 minutes in a cool place. Sprinkle sesame seeds on top.

Pineapple and chicken salad

Ingredients:

200 g chicken meat
300 g hard cheese
2 cloves garlic
250 g canned pineapple
1-2 cucumbers
100 g sour cream
salt, ground black pepper - to taste

Preparation:

Grate the cheese on a fine grater.
Cut pineapples and cucumbers into cubes.
The chicken must be pre-boiled and cooled, and it must also be cut into small pieces.
Press the garlic cloves through the garlic press.
Mix all the products and add sour cream, pepper and salt to taste. Here is such a simple recipe.

Grape, melon and feta salad

Ingredients:

75 g salad
100 g feta cheese
a handful of grapes (seedless)
500 g melon
20-30 g almond petals
2 tbsp. l. olive oil

Preparation:

Place lettuce leaves on a plate.
Cut the melon into small slices, cut the berries in half and add to the lettuce.
Add diced feta cheese and mix everything thoroughly.
Garnish the salad with almond flakes and drizzle with olive oil.

Radish and orange salad

Ingredients:

10 radishes, sliced
2 medium oranges, sliced and peeled
1/2 head lettuce, such as radiccio, chopped
3 tbsp. l. olive oil
1 tbsp. l. wine vinegar
1 tsp. orange zest
1/4 tsp. salt
dill and freshly ground black pepper - to taste

Preparation:

In a suitable bowl, thoroughly whisk together the olive oil, vinegar, salt and zest. Add chopped radishes to the bowl.
Stir until each slice comes into contact with the marinade and refrigerate for 20-30 minutes.
Combine chopped orange slices, lettuce leaves and pickled radishes, season with pepper and dill and serve.

Fresh cucumber salad in sour cream

Ingredients:

3 fresh cucumbers
1/4 cup sour cream
1/2 tbsp. spoons of vinegar
greens, salt, black pepper - to taste

Preparation:

Wash and peel the cucumbers, cut them into thin slices.
Lightly salt the cucumbers, sprinkle with pepper and pour over sour cream mixed with salt and vinegar.
Add herbs to taste.

Salad with kohlrabi, apple and carrots

Ingredients:

500 g kohlrabi (can be replaced with radish)
300 g apples
200 g carrots
150 g celery stalks
juice of half a lime (or lemon)
olive oil, salt, ground black pepper - to taste

Preparation:

Grate the kohlrabi on a medium grater. If there is a lot of juice, it must be squeezed out.
Grate the carrots on a medium grater, and grate the celery on a fine grater.
Peel the apples, remove the core, cut into strips. Add lime juice and stir.
Add kohlrabi, carrots, celery. Season with olive oil and salt to taste.

Fruit salad with pina colada

Ingredients:

1 cup fresh blueberries
1.5 cups fresh strawberries
200-250 g pineapple
0.5 cups fresh raspberries
280 g non-alcoholic pina colada mix
0.5 cups sugar
0.5 cups orange-pineapple juice

Preparation:

Wash all the berries and dry with a paper towel. Cut the grapes and strawberries in half.
Mix all the berries in a bowl. You can take canned pineapple, cut into pieces.
Mix Pina Colada with juice, adding sugar. Stir until sugar dissolves. Pour over fruit and serve.

Vegetable salad with pasta

Ingredients:

8 pitted olives
1 tomato
1/4 bell pepper
50 g spiral pasta

1 tbsp. l. olive oil
1 pinch of salt
1 pinch freshly ground black pepper
4 sprigs fresh cilantro
1 sprig purple basil
1 clove of garlic

Preparation:

Cook the fusilli pasta in boiling salted water. Drain in a colander and cool.
Cut the olives into slices, tomatoes and peppers into cubes.
Finely chop the cilantro and basil, mix with oil, salt, pepper and garlic, passed through a press.
Place the cooled pasta in a salad bowl, add vegetables, dressing and mix everything carefully.
Serve the salad after cooling it in the refrigerator. Bon appetit!

Salad with watermelon, cucumbers and feta cheese

Ingredients:

250 g watermelon pulp
2 medium cucumbers
120 g feta cheese
50 g salad

Preparation:

Cut 250 g of pulp from the watermelon, remove the seeds from it, cut into small cubes.
Wash and cut the cucumbers. If they have a rough, bitter skin, it should be removed first.
Slice the cheese.
Mix all ingredients. Salad ready!

Vegetable salad with rice and tofu cheese

Ingredients:

1 cup unpolished rice (brown, wild rice)
1/2 package soy tofu
1 red sweet pepper
2 tomatoes
1/3 cup canned or fresh corn
2 cloves garlic
1/2 small broccoli
1/2 bunch fresh spinach
1 tsp. brown sugar
fresh ginger - to taste
2 tbsp. l. vegetable oil
soy sauce (no more than 1/4 cup)
salt, ground red pepper - to taste

Preparation:

Boil the rice until done.
Using a blender or whisk, beat soy sauce, sugar, ground red pepper, salt, vegetable oil, finely chopped garlic and a little grated ginger.
Place the frying pan on medium heat. Pour in the sauce and heat it up. Then add tofu cubes and fry until golden brown. Next, add broccoli florets, sweet peppers (cut into thin strips), tomatoes and corn. Fry for 2-3 minutes so that the vegetables remain slightly crispy.
Mix prepared vegetables with fresh spinach leaves.
Place rice with vegetables and tofu on a plate. The dish is ready!

Salad with tortellini and bacon

Ingredients:

1 package of small tortellini with cheese
250 g spinach
250 g cherry or grape tomatoes
4-6 strips bacon or prosciutto
1 clove of garlic
3-4 tbsp. l. finely chopped parsley
3-4 tbsp. l. finely chopped basil (optional)
1/4 cup Italian dressing
ground black pepper
olive oil (extra virgin or regular)

Preparation:

Fry the bacon in the oven or in a frying pan until crispy and remove to a paper towel.
Cook tortellini according to package instructions. Drain the water, add a little olive oil, spinach and stir.
Add the remaining ingredients and mix again.

Salad with shrimp and broccoli

Ingredients:

100 g broccoli
100 g bell pepper
100 g shrimp
2 tbsp. l. olive oil
salt, ground black pepper, herbs - to taste

Preparation:

Separate the broccoli into florets and boil in salted boiling water for about 3 minutes.
Place the boiled broccoli in a sieve and plunge into ice water (this will prevent the cabbage from losing its color).
Boil the shrimp in boiling water for about 2 minutes and also place in a sieve.
Cut the bell pepper into strips or into arbitrary shapes.
We clean the shrimp (do not forget that on the back of the shrimp there is an esophagus that needs to be removed) and cut into pieces.
Mix all the ingredients, add olive oil, herbs to taste, lightly salt and pepper. Bon appetit!

Pasta and tuna salad

Ingredients:

300 g pasta
100 g canned tuna in oil
500 g tomatoes
6 olives
1 egg

Preparation:

Place the pasta in a pan of salted water, bring to a boil and simmer uncovered. When the water returns to a boil, reduce the heat so that the water continues to simmer and cook for another 10-12 minutes. Drain through a large colander and rinse under cold water. Let cool.
Hard boil an egg and finely chop it. Drain the tuna oil and shred it with a fork. Cut the tomatoes into slices.
Toss the pasta with olive oil, toss with the tuna and transfer the salad to a serving platter.
Place slices of tomatoes and olives along the edge, sprinkle with chopped egg. Refrigerate for 30 minutes before serving.

Caprese salad with prosciutto

Ingredients:

10 small tomatoes
100 g arugula
2 mozzarella balls
12 slices prosciutto
1 lemon
olive oil, salt and ground black pepper - to taste

Preparation:

Cut tomatoes and mozzarella into slices.
Place the arugula in a bowl, squeeze the lemon juice onto it, add olive oil and stir.
Place arugula on plates, top with prosciutto, then tomatoes and mozzarella.

Cucumber salad with radishes

Ingredients:

2 small cucumbers
1 bunch of radishes
1 lemon
100 g cheese
dill and parsley - to taste

Preparation:

Finely chop the cucumbers.
Peel the radishes, cut into thin rings, pour in lemon juice and let stand for a while.
Stir radishes and cucumbers into a dish. Grate the cheese and sprinkle it over the salad. You can decorate with finely chopped parsley and dill.

Salad with orzo pasta, chicken and tomatoes

Ingredients:

2 parts chicken fillet
1 onion
1 large tomato
2 tbsp. l. olive oil
200 g orzo
2.5 cups water
1 can of green peas
salt and seasonings - to taste

Preparation:

1. Cut the chicken fillet into small pieces, fry and season.

2. In a saucepan with butter, fry chopped onion and two basil leaves. When the onion is browned, remove the basil and discard.

3. Pour boiling water over a large tomato, remove the skin and cut the pulp into cubes.

4. Pour olive oil into a separate pan and add orzo. Fry until golden brown and add water.

5. Add chicken and tomato to the fried onion and season to taste. We are waiting for the tomatoes to release their juice.

6. When the orzo has almost absorbed all the liquid, you need to add the tomato mixture. We also add a can of peas and heat it up.

Fruit salad with yogurt

Ingredients:

2 kiwi
3 tangerines
2 bananas
2 apples
yogurt - to taste

Preparation:

Cut the peeled bananas into slices.
Peel the washed apples, cut them into halves and remove the core, and then cut them into small cubes.
We cut peeled tangerines and kiwis in the same way.
We put prepared fruits in a mound in beautiful bowls and fill them with sweet yoghurt. Sprinkle the salad with orange zest, cut into thin strips. Boiled prunes, grapes and various berries are also suitable for decorating the salad.

Salad with roasted peaches and mozzarella cheese

Ingredients:

5 peaches
3 stalks green onions (chopped)
1/4 cup chopped fresh cilantro
3 tbsp. l. honey
1 tsp. salt
1 tsp. lime zest
1/2 cup fresh lime juice
3/4 tsp. ground cumin
3/4 tsp. chili powder

Preparation:

Peel and chop 1 peach. Cut the remaining 4 into circles, removing the seeds.
Combine chopped peach, green onion, chopped cilantro, honey, salt, lime zest, lime juice, ground cumin and chili in a food processor (add tequila if desired). Once smooth, add the butter and pulse a little more in the food processor until the mixture is completely combined.
Spray the grill grate with special spray and place it in place. Preheat the grill to 200-250°C. Brush both sides of the peach slices with the peach sauce. Grill the peaches on both sides for 3 to 5 minutes until lightly charred.
Place watercress and arugula on 4 plates. Place 4-5 peach slices and 4-5 slices of cheese on each plate. Pour over the remaining peach sauce and garnish with cilantro sprigs.

Salad with squid, mushrooms and funchose

Ingredients:

300 g peeled squid
300 g mushrooms
150 g funchose
150 g onion
salt, pepper, vegetable oil - to taste

For refueling:

5 tbsp. l. vegetable oil
1 tbsp. l. vinegar
juice of half a lime
salt pepper

Preparation:

Place the squid in boiling water and boil for 3 minutes. Take out, cool and cut into strips.
Finely chop the onion and fry in vegetable oil. Cut the mushrooms into cubes and add to the onion, sprinkle with salt and pepper. Fry until done (about 15-20 minutes).
Pour boiling water over funchoza for 5 minutes.
For the dressing, mix oil and vinegar, add lime juice, salt and pepper.
Mix the ingredients and pour over the dressing.

Traditional American Cobb Salad

Ingredients:

handful of lettuce leaves (romano or lettuce)
1 boiled or baked chicken breast
2 small tomatoes
2 boiled eggs
1 avocado
2 celery sticks
small piece of cheddar cheese
4 strips bacon

For refueling:

1 tsp. mustard with grains
1 tsp. Dijon mustard
1-2 cloves of garlic
2 tbsp. l. white grape vinegar
4 tbsp. l. olive oil

Preparation:

Pass the garlic through a press and mix with two types of mustard and oil.
Fry the bacon in a hot frying pan until it becomes a little crispy.
Cut all the ingredients for the salad (except lettuce leaves) into small cubes or short strips.
First put lettuce leaves on a plate, and on top, in strips, everything else.
We serve the dressing separately.

Vegetable salad with salmon

Ingredients:

4 tbsp. l. soy sauce
200 g salmon
2 medium potatoes
6 radishes
6 cherry tomatoes
2 tbsp. l. vegetable oil
3 tbsp. l. olive oil
small piece of cheddar cheese
4 strips bacon
1 tbsp. l. vinegar (rice)
1 tsp. wasabi
lettuce leaves

Preparation:

We clean the fish, fillet it, leave the skin on, and cut it into thin strips.
While the salmon is marinating, peel the potatoes and cut into thin strips, frying in vegetable oil until golden.
Remove the potatoes from the pan, add more oil if necessary and fry the marinated salmon until golden brown.
Place the cooled fried salmon in a deep plate, add cherry tomatoes, cut in half, and radishes, cut into thin strips. Place the cooled fried potatoes in there. Mix.
Prepare salad dressing. Take soy sauce, add olive oil, rice vinegar and wasabi. Adjust the amount of wasabi to taste.
Pour the dressing over the salad and sprinkle with finely chopped green onions.
Serve immediately when ready. Bon appetit!

Cauliflower and Pomegranate Salad

Ingredients:

8-10 cauliflower florets
5-6 lettuce leaves
3-4 walnuts (or hazelnuts)
small pomegranate
2-3 cloves of garlic
1 bunch of young greens
salt, pepper and apple cider vinegar - to taste

Preparation:

Place the cauliflower in boiling salted water with dissolved saffron. Cook for 5 minutes and drain in a colander.
Finely chop the nuts and herbs.
Remove the seeds from the pomegranate.
Combine all ingredients and season with apple cider vinegar.

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In the summer, we often want to eat light, but satisfying food. Salads certainly fall into this category.

website shares with you the secrets of preparing 30 of the most delicious salads that will please your taste during the hot season.

Spicy carrot, cucumber and ginger salad

Ingredients:

200 g cucumbers
500 g carrots
1 clove of garlic
fresh ginger
20 g sesame
50 ml soy sauce
40 ml sesame oil

Preparation:

Peel the carrots and grate them as for Korean carrots. Then chop the cucumber and add it to the carrots.
Peel fresh ginger and garlic. Finely chop the garlic and grate the ginger on a fine grater. Grind everything well in a mortar until you get a homogeneous mass.
Add oil, soy sauce and stir. Pour the dressing into the salad, stir, let stand for about 30 minutes in a cool place. Sprinkle sesame seeds on top.

Pineapple and chicken salad

Ingredients:

200 g chicken meat
300 g hard cheese
2 cloves garlic
250 g canned pineapple
1-2 cucumbers
100 g sour cream
salt, ground black pepper - to taste

Preparation:

Grate the cheese on a fine grater.
Cut pineapples and cucumbers into cubes.
The chicken must be pre-boiled and cooled, and it must also be cut into small pieces.
Press the garlic cloves through the garlic press.
Mix all the products and add sour cream, pepper and salt to taste. Here is such a simple recipe.

Grape, melon and feta salad

Ingredients:

75 g salad
100 g feta cheese
a handful of grapes (seedless)
500 g melon
20-30 g almond petals
2 tbsp. l. olive oil

Preparation:

Place lettuce leaves on a plate.
Cut the melon into small slices, cut the berries in half and add to the lettuce.
Add diced feta cheese and mix everything thoroughly.
Garnish the salad with almond flakes and drizzle with olive oil.

Radish and orange salad

Ingredients:

10 radishes, sliced
2 medium oranges, sliced and peeled
1/2 head lettuce, such as radiccio, chopped
3 tbsp. l. olive oil
1 tbsp. l. wine vinegar
1 tsp. orange zest
1/4 tsp. salt
dill and freshly ground black pepper - to taste

Preparation:

In a suitable bowl, thoroughly whisk together the olive oil, vinegar, salt and zest. Add chopped radishes to the bowl.
Stir until each slice comes into contact with the marinade and refrigerate for 20-30 minutes.
Combine chopped orange slices, lettuce leaves and pickled radishes, season with pepper and dill and serve.

Fresh cucumber salad in sour cream

Ingredients:

3 fresh cucumbers
1/4 cup sour cream
1/2 tbsp. spoons of vinegar
greens, salt, black pepper - to taste

Preparation:

Wash and peel the cucumbers, cut them into thin slices.
Lightly salt the cucumbers, sprinkle with pepper and pour over sour cream mixed with salt and vinegar.
Add herbs to taste.

Salad with kohlrabi, apple and carrots

Ingredients:

500 g kohlrabi (can be replaced with radish)
300 g apples
200 g carrots
150 g celery stalks
juice of half a lime (or lemon)
olive oil, salt, ground black pepper - to taste

Preparation:

Grate the kohlrabi on a medium grater. If there is a lot of juice, it must be squeezed out.
Grate the carrots on a medium grater, and grate the celery on a fine grater.
Peel the apples, remove the core, cut into strips. Add lime juice and stir.
Add kohlrabi, carrots, celery. Season with olive oil and salt to taste.

Fruit salad with pina colada

Ingredients:

1 cup fresh blueberries
1.5 cups fresh strawberries
200-250 g pineapple
0.5 cups fresh raspberries
280 g non-alcoholic pina colada mix
0.5 cups sugar
0.5 cups orange-pineapple juice

Preparation:

Wash all the berries and dry with a paper towel. Cut the grapes and strawberries in half.
Mix all the berries in a bowl. You can take canned pineapple, cut into pieces.
Mix Pina Colada with juice, adding sugar. Stir until sugar dissolves. Pour over fruit and serve.

Vegetable salad with pasta

Ingredients:

8 pitted olives
1 tomato
1/4 bell pepper
50 g spiral pasta

1 tbsp. l. olive oil
1 pinch of salt
1 pinch freshly ground black pepper
4 sprigs fresh cilantro
1 sprig purple basil
1 clove of garlic

Preparation:

Cook the fusilli pasta in boiling salted water. Drain in a colander and cool.
Cut the olives into slices, tomatoes and peppers into cubes.
Finely chop the cilantro and basil, mix with oil, salt, pepper and garlic, passed through a press.
Place the cooled pasta in a salad bowl, add vegetables, dressing and mix everything carefully.
Serve the salad after cooling it in the refrigerator. Bon appetit!

Salad with watermelon, cucumbers and feta cheese

Ingredients:

250 g watermelon pulp
2 medium cucumbers
120 g feta cheese
50 g salad

Preparation:

Cut 250 g of pulp from the watermelon, remove the seeds from it, cut into small cubes.
Wash and cut the cucumbers. If they have a rough, bitter skin, it should be removed first.
Slice the cheese.
Mix all ingredients. Salad ready!

Vegetable salad with rice and tofu cheese

Ingredients:

1 cup unpolished rice (brown, wild rice)
1/2 package soy tofu
1 red sweet pepper
2 tomatoes
1/3 cup canned or fresh corn
2 cloves garlic
1/2 small broccoli
1/2 bunch fresh spinach
1 tsp. brown sugar
fresh ginger - to taste
2 tbsp. l. vegetable oil
soy sauce (no more than 1/4 cup)
salt, ground red pepper - to taste

Preparation:

Boil the rice until done.
Using a blender or whisk, beat soy sauce, sugar, ground red pepper, salt, vegetable oil, finely chopped garlic and a little grated ginger.
Place the frying pan on medium heat. Pour in the sauce and heat it up. Then add tofu cubes and fry until golden brown. Next, add broccoli florets, sweet peppers (cut into thin strips), tomatoes and corn. Fry for 2-3 minutes so that the vegetables remain slightly crispy.
Mix prepared vegetables with fresh spinach leaves.
Place rice with vegetables and tofu on a plate. The dish is ready!

Salad with tortellini and bacon

Ingredients:

1 package of small tortellini with cheese
250 g spinach
250 g cherry or grape tomatoes
4-6 strips bacon or prosciutto
1 clove of garlic
3-4 tbsp. l. finely chopped parsley
3-4 tbsp. l. finely chopped basil (optional)
1/4 cup Italian dressing
ground black pepper
olive oil (extra virgin or regular)

Preparation:

Fry the bacon in the oven or in a frying pan until crispy and remove to a paper towel.
Cook tortellini according to package instructions. Drain the water, add a little olive oil, spinach and stir.
Add the remaining ingredients and mix again.

Salad with shrimp and broccoli

Ingredients:

100 g broccoli
100 g bell pepper
100 g shrimp
2 tbsp. l. olive oil
salt, ground black pepper, herbs - to taste

Preparation:

Separate the broccoli into florets and boil in salted boiling water for about 3 minutes.
Place the boiled broccoli in a sieve and plunge into ice water (this will prevent the cabbage from losing its color).
Boil the shrimp in boiling water for about 2 minutes and also place in a sieve.
Cut the bell pepper into strips or into arbitrary shapes.
We clean the shrimp (do not forget that on the back of the shrimp there is an esophagus that needs to be removed) and cut into pieces.
Mix all the ingredients, add olive oil, herbs to taste, lightly salt and pepper. Bon appetit!

Pasta and tuna salad

Ingredients:

300 g pasta
100 g canned tuna in oil
500 g tomatoes
6 olives
1 egg

Preparation:

Place the pasta in a pan of salted water, bring to a boil and simmer uncovered. When the water returns to a boil, reduce the heat so that the water continues to simmer and cook for another 10-12 minutes. Drain through a large colander and rinse under cold water. Let cool.
Hard boil an egg and finely chop it. Drain the tuna oil and shred it with a fork. Cut the tomatoes into slices.
Toss the pasta with olive oil, toss with the tuna and transfer the salad to a serving platter.
Place slices of tomatoes and olives along the edge, sprinkle with chopped egg. Refrigerate for 30 minutes before serving.

Caprese salad with prosciutto

Ingredients:

10 small tomatoes
100 g arugula
2 mozzarella balls
12 slices prosciutto
1 lemon
olive oil, salt and ground black pepper - to taste

Preparation:

Cut tomatoes and mozzarella into slices.
Place the arugula in a bowl, squeeze the lemon juice onto it, add olive oil and stir.
Place arugula on plates, top with prosciutto, then tomatoes and mozzarella.

Cucumber salad with radishes

Ingredients:

2 small cucumbers
1 bunch of radishes
1 lemon
100 g cheese
dill and parsley - to taste

Preparation:

Finely chop the cucumbers.
Peel the radishes, cut into thin rings, pour in lemon juice and let stand for a while.
Stir radishes and cucumbers into a dish. Grate the cheese and sprinkle it over the salad. You can decorate with finely chopped parsley and dill.

Salad with orzo pasta, chicken and tomatoes

Ingredients:

2 parts chicken fillet
1 onion
1 large tomato
2 tbsp. l. olive oil
200 g orzo
2.5 cups water
1 can of green peas
salt and seasonings - to taste

Preparation:

1. Cut the chicken fillet into small pieces, fry and season.

2. In a saucepan with butter, fry chopped onion and two basil leaves. When the onion is browned, remove the basil and discard.

3. Pour boiling water over a large tomato, remove the skin and cut the pulp into cubes.

4. Pour olive oil into a separate pan and add orzo. Fry until golden brown and add water.

5. Add chicken and tomato to the fried onion and season to taste. We are waiting for the tomatoes to release their juice.

6. When the orzo has almost absorbed all the liquid, you need to add the tomato mixture. We also add a can of peas and heat it up.

Fruit salad with yogurt

Ingredients:

2 kiwi
3 tangerines
2 bananas
2 apples
yogurt - to taste

Preparation:

Cut the peeled bananas into slices.
Peel the washed apples, cut them into halves and remove the core, and then cut them into small cubes.
We cut peeled tangerines and kiwis in the same way.
We put prepared fruits in a mound in beautiful bowls and fill them with sweet yoghurt. Sprinkle the salad with orange zest, cut into thin strips. Boiled prunes, grapes and various berries are also suitable for decorating the salad.

Salad with roasted peaches and mozzarella cheese

Ingredients:

5 peaches
3 stalks green onions (chopped)
1/4 cup chopped fresh cilantro
3 tbsp. l. honey
1 tsp. salt
1 tsp. lime zest
1/2 cup fresh lime juice
3/4 tsp. ground cumin
3/4 tsp. chili powder

Preparation:

Peel and chop 1 peach. Cut the remaining 4 into circles, removing the seeds.
Combine chopped peach, green onion, chopped cilantro, honey, salt, lime zest, lime juice, ground cumin and chili in a food processor (add tequila if desired). Once smooth, add the butter and pulse a little more in the food processor until the mixture is completely combined.
Spray the grill grate with special spray and place it in place. Preheat the grill to 200-250°C. Brush both sides of the peach slices with the peach sauce. Grill the peaches on both sides for 3 to 5 minutes until lightly charred.
Place watercress and arugula on 4 plates. Place 4-5 peach slices and 4-5 slices of cheese on each plate. Pour over the remaining peach sauce and garnish with cilantro sprigs.

Salad with squid, mushrooms and funchose

Ingredients:

300 g peeled squid
300 g mushrooms
150 g funchose
150 g onion
salt, pepper, vegetable oil - to taste

For refueling:

5 tbsp. l. vegetable oil
1 tbsp. l. vinegar
juice of half a lime
salt pepper

Preparation:

Place the squid in boiling water and boil for 3 minutes. Take out, cool and cut into strips.
Finely chop the onion and fry in vegetable oil. Cut the mushrooms into cubes and add to the onion, sprinkle with salt and pepper. Fry until done (about 15-20 minutes).
Pour boiling water over funchoza for 5 minutes.
For the dressing, mix oil and vinegar, add lime juice, salt and pepper.
Mix the ingredients and pour over the dressing.

Traditional American Cobb Salad

Ingredients:

handful of lettuce leaves (romano or lettuce)
1 boiled or baked chicken breast
2 small tomatoes
2 boiled eggs
1 avocado
2 celery sticks
small piece of cheddar cheese
4 strips bacon

For refueling:

1 tsp. mustard with grains
1 tsp. Dijon mustard
1-2 cloves of garlic
2 tbsp. l. white grape vinegar
4 tbsp. l. olive oil

Preparation:

Pass the garlic through a press and mix with two types of mustard and oil.
Fry the bacon in a hot frying pan until it becomes a little crispy.
Cut all the ingredients for the salad (except lettuce leaves) into small cubes or short strips.
First put lettuce leaves on a plate, and on top, in strips, everything else.
We serve the dressing separately.

Vegetable salad with salmon

Ingredients:

4 tbsp. l. soy sauce
200 g salmon
2 medium potatoes
6 radishes
6 cherry tomatoes
2 tbsp. l. vegetable oil
3 tbsp. l. olive oil
small piece of cheddar cheese
4 strips bacon
1 tbsp. l. vinegar (rice)
1 tsp. wasabi
lettuce leaves

Preparation:

We clean the fish, fillet it, leave the skin on, and cut it into thin strips.
While the salmon is marinating, peel the potatoes and cut into thin strips, frying in vegetable oil until golden.
Remove the potatoes from the pan, add more oil if necessary and fry the marinated salmon until golden brown.
Place the cooled fried salmon in a deep plate, add cherry tomatoes, cut in half, and radishes, cut into thin strips. Place the cooled fried potatoes in there. Mix.
Prepare salad dressing. Take soy sauce, add olive oil, rice vinegar and wasabi. Adjust the amount of wasabi to taste.
Pour the dressing over the salad and sprinkle with finely chopped green onions.
Serve immediately when ready. Bon appetit!

Cauliflower and Pomegranate Salad

Ingredients:

8-10 cauliflower florets
5-6 lettuce leaves
3-4 walnuts (or hazelnuts)
small pomegranate
2-3 cloves of garlic
1 bunch of young greens
salt, pepper and apple cider vinegar - to taste

Preparation:

Place the cauliflower in boiling salted water with dissolved saffron. Cook for 5 minutes and drain in a colander.
Finely chop the nuts and herbs.
Remove the seeds from the pomegranate.
Combine all ingredients and season with apple cider vinegar.