Sun-dried tomatoes in salads. Salad with chicken and sun-dried tomatoes. Salad with Chinese cabbage and sun-dried tomatoes

Published: 08/10/2017
Posted by: Drug
Calories: Not specified
Cooking time: 10 min

Salad with sun-dried tomatoes according to a recipe from Yulia Vysotskaya will appeal not only to you, but also to all your friends, especially girlfriends. Fresh, piquant, light and quite filling, and its taste will delight even the most sophisticated gourmets. This one is very tasty too.

Cooking time 10 minutes\Number of servings 2




To prepare the salad, take all the necessary ingredients.

- lettuce - a bunch,
- arugula - a small bunch,
- sun-dried tomatoes - 6-7 pcs.,
- olives or black olives - 100 gr.,
- boiled chicken breast - 300 gr.,
- olive oil - 2 tbsp.,
- white balsamic or lemon juice - 1 tbsp.,
- sea salt - to taste,
- ground black pepper - to taste.

Step-by-step recipe with photos:





Wash the lettuce and arugula and dry with a paper towel. Place the salad on a serving platter and sprinkle with arugula.




Cut the sun-dried tomatoes into strips, pit the olives and chop them.
The easiest way to peel olives is to press them with your palm, and the pit will easily separate from the pulp.




Cut the boiled chicken breast the way you like. I like it coarsely chopped. Place the breast in a bowl with the tomatoes and olives, stir.




Place chicken, olives and sun-dried tomatoes on lettuce. Mix lemon juice or white balsamic with olive oil, pour over the salad, season with salt and pepper, and serve. I think you'll like this one too

Sun-dried tomatoes are an ideal addition to almost any dish, both in summer and winter. Sun-dried tomatoes go harmoniously with chicken, cheese, mushrooms or ham, and fresh vegetables in salads and sandwiches.

How to cook sun-dried tomatoes?

To prepare sun-dried tomatoes at home, one kilogram of ripe tomatoes is washed under running water, dried, and then each vegetable is cut into four parts. Fruit slices are placed in several rows on a baking sheet, seasoned with spices and sprinkled with olive oil. Place the tomatoes in an oven preheated to 180°C for six to seven hours.

To speed up the process of moisture evaporation while drying tomatoes, the oven door should be slightly open. Place the cooled sun-dried tomatoes in a glass container and cover with a tight lid. Store the product on a shelf in the refrigerator for up to three months.

Today, the classic recipe for salad with sun-dried tomatoes has undergone many changes. In addition to the main ingredient, beans, mushrooms, Chinese cabbage, and anchovies began to be added to the dish. Separately, all these ingredients in combination with sun-dried tomatoes give the snack a new piquant aroma.


Avocado and sun-dried tomato salad

  • Cherry tomatoes - 10 pcs.
  • Hard cheese - 30 g.
  • Pine nuts - 50 g.
  • Avocado - 0.5 pcs.
  • Sun-dried tomatoes - 3 pcs.
  • Vinegar (balsamic and apple) - 1 tsp each.
  • Olive oil - 50 ml
  • Salt (sea) - 1 pinch
  • Pepper - to taste
  • Lettuce leaves - 1 small bunch

Your actions:

  1. Heat a dry frying pan on the stove, and then dry the pine nuts over moderate heat for about five minutes.
  2. Lettuce leaves are sprinkled with water, dried and placed on the bottom of a deep bowl. If desired, lettuce leaves can be chopped with a knife or simply chopped by hand.
  3. Each washed cherry tomato is cut into two halves, and the sun-dried tomatoes are cut into thin strips and the ingredients are sent to a salad container.
  4. Peel the avocado, remove the pit, carefully scoop out the pulp with a teaspoon and cut the fruit into proportional cubes. Season the ingredients with apple and balsamic vinegar, add salt and pepper, and thoroughly stir the salad with the sauce.
  5. Place the finished salad with sun-dried tomatoes on a shared or serving plate, sprinkle with grated cheese and chopped pine nuts on top.
  6. To prevent the tomatoes from releasing juice and wilting, it is recommended to serve the salad immediately after preparation.

To find an original note of taste while preparing a dish, any housewife cannot do without a salad with sun-dried tomatoes according to Julia Vysotskaya’s recipe.

  • Sun-dried tomatoes - 200 g.
  • Chicken breast (or fillet) - 1 pc.
  • Olives - 8-10 pcs.
  • Lemon juice - 1 tbsp. l.
  • Rucolla - 1 bunch
  • Salt and ground black pepper - to taste.
  • Olive oil (for dressing).

Your actions:

  1. Chicken meat is washed with cold water and dried on a paper towel, and excess veins and skin are cut off. Boil the breast in lightly salted water until tender. At the end of the process, transfer the chicken to a separate bowl and allow the meat to cool. Cut the breast into small cubes of the same size.
  2. Sun-dried tomatoes are chopped into thin strips. The pits are removed from the olives and each olive is cut into two halves (or the olives are cut into rings).
  3. Fresh arugula is chopped very finely. Instead of arugula, parsley, dill, and cilantro are added to the dish. However, depending on the type of greens chosen, the salad can take on a completely different taste.
  4. To prepare the dressing, in a separate bowl, mix freshly squeezed lemon juice, olive oil, pepper, salt and mix everything thoroughly until smooth.
  5. Combine chicken, tomatoes, olives in a salad bowl, season the ingredients with sauce, and stir the salad again. For spiciness, you can add a little mustard to the dressing.
  6. Garnish the appetizer with chopped arugula.
  7. A salad with sun-dried tomatoes will be more tender and spicy if you stuff a chicken breast with garlic cloves, rub with salt and pepper, and then bake in foil in the oven. The cooled chicken meat must be cut into pieces and added to the rest of the ingredients.

The salad is served as an independent dish or as an appetizer. Its taste goes harmoniously with boiled or fried potatoes, fish, and scrambled eggs.

The Italian salad with sun-dried tomatoes has gained considerable popularity among real chefs. This snack option is ideal for people who do not eat meat. Due to the fact that the appetizer is based on pasta, this salad can be considered a hearty, full-fledged dish.

The American Indians did not know anything about conservation, so they resorted to the help of the sun. They laid out ripe sliced ​​tomatoes in the sunny heat and waited until almost all the moisture had evaporated from them. These sun-dried tomatoes were stored for a very long time and did not spoil.

Sun-dried tomatoes came to the taste of Spanish and Portuguese sailors who had to overcome thousands of miles of sea space. No fresh vegetables could be stored for that long, and you couldn’t live long on meat and fish. In addition, a constant supply of vitamins is necessary to prevent scurvy. And sun-dried tomatoes contain a fair amount of vitamins and minerals.

Making sun-dried tomatoes at home is very easy. To do this, you need to take a dozen ripe and juicy tomatoes and cut them into quarters. Next, place them evenly on a baking sheet, salt, pepper and sprinkle with olive or sunflower oil. Place the baking sheet in an oven preheated to 80-100 °C. Leave the oven door with a small gap so that the moisture evaporates faster. Dry the tomatoes in this way for 6-7 hours.

Sun-dried tomatoes perfectly complement and diversify our diet. For example, in a good year, you can wilt these vegetables in the summer, and in the winter you can delight yourself with dishes made from natural, albeit sun-dried, tomatoes, and not from those odorless and tasteless ones that are sold in stores in winter. In addition, you can cook anything from sun-dried tomatoes. Any dish containing fresh tomatoes can be adapted to dried ones. As an example, consider salads with sun-dried tomatoes.

  • chicken breast - 1 pc.
  • sun-dried tomatoes – 220 g
  • olives - to taste
  • olive oil
  • lemon juice
  • arugula - 1 large bunch
  • ground black pepper - to taste

Boil the chicken breast and cut into cubes. Cut the sun-dried tomatoes into thin strips. Remove the pits from the olives and cut them into halves. Chop the arugula finely enough.

For the dressing, mix olive oil and lemon juice with pepper and salt in a separate bowl. Combine all ingredients, pour over dressing. Mix dynamically. Garnish with fresh arugula.

Vegetarian salad with sun-dried tomatoes

Ingredients needed to prepare the salad:

  • bell pepper – 2 pcs.
  • ripe cherry tomatoes – 2 pcs.
  • avocado – 1 pc.
  • fresh herbs
  • nut butter – 2 tablespoons
  • lime juice

Peel the bell pepper from seeds and entrails, then cut into half circles. Remove the inner pit from the avocado and cut the flesh into cubes.

Cut sun-dried tomatoes into small pieces. Chop the greens. Squeeze the juice from the lime and drizzle over the rest of the prepared ingredients. Mix all.

Shake the salad dynamically and cover with a lid. Season with nut butter and stir. Garnish the vegetarian salad with cherry tomato halves.

Ingredients needed to prepare the salad:

  • green salad – 200 g
  • sun-dried tomatoes – 0.5 cups
  • onions 0.5 pcs.
  • garlic - 1 clove
  • Adyghe cheese - 220 g
  • olive oil - 3.5 tablespoons
  • wine vinegar - 1 tablespoon
  • spices

Cut the onion into rings and marinate in vinegar, then rinse with boiling water. Cut Adyghe cheese into cubes. Pass the garlic through a garlic press. Tear the green salad into long strips with your hands. Chop the sun-dried tomatoes as desired.

Combine all ingredients in a spacious salad bowl. Drizzle with olive oil and add spices as desired. Mix carefully and serve.

Simple salad with beans and sun-dried tomatoes

Ingredients needed to prepare the salad:

  • beans
  • Sun-dried tomatoes
  • olive oil
  • green salad
  • soft cheese
  • basil and other herbs to taste

Cut the cheese into cubes. Boil the beans until tender. Cut the green salad into squares and line the bottom of the salad bowl. Chop basil and other herbs. Chop the sun-dried tomatoes into strips. Mix everything and drizzle olive oil over a simple salad.

Salad with Chinese cabbage and sun-dried tomatoes

Ingredients needed to prepare the salad:

  • Chinese cabbage – 220 g
  • sun-dried tomatoes – 220 g
  • chicken breast – 180 g
  • Provencal mayonnaise – 180 g
  • dill
  • freshly ground black pepper
  • red onion – 1 pc.
  • sunflower oil – 3 tablespoons

Boil the chicken breast in salted water, let it cool, then cut into cubes of the same size. Separate the Chinese cabbage into individual leaves, which are finely chopped.

Cut the sun-dried tomatoes into pieces. Cut the onion into half rings and fry in oil until transparent. Mix mayonnaise with salt and freshly ground black pepper to obtain a salad sauce. Combine the prepared ingredients and season with sauce. To stir thoroughly. Garnish with fresh dill sprigs.


Ingredients needed to prepare the salad:

  • arugula
  • green salad
  • canned champignons – 4-8 pcs.
  • sun-dried tomatoes – 0.5 cups
  • cheese – 50 g
  • garlic – 2 cloves
  • olive oil – 3 tablespoons
  • anchovies
  • spices
  • greenery

Cut the mushrooms into thin slices. Chop green salad along with arugula. Cut sun-dried tomatoes into strips. Crush the garlic in a mortar with salt and spices.

Grate the cheese. Cut the anchovies into pieces. Mix the necessary components of the future salad on a beautiful dish decorated with herbs. Drizzle with olive oil and stir.

Salad with sun-dried tomatoes and pasta

Ingredients needed to prepare the salad:

  • pasta – 220 g
  • sun-dried tomatoes – 190 g
  • garlic – 1 clove
  • roasted pine nuts –55 g
  • basil
  • parsley
  • Sunflower oil – 2 tablespoons

Boil the pasta in lightly salted water until tender. Cut the sun-dried tomatoes into small oblong pieces. Fry the pine nuts a little. Chop basil and parsley.

Combine ingredients. Season with sunflower oil. Mix well. Garnish the salad with fresh herbs and pine nuts.

Italian salad with sun-dried tomatoes

Ingredients needed to prepare the salad:

  • sun-dried tomatoes – 12 pcs.
  • fresh cucumber - 1 pc.
  • cherry tomatoes – 8 pcs.
  • green onion feathers
  • chicken eggs – 2 pcs.
  • olive oil – 4 tablespoons
  • goat cheese – 60 g
  • basil
  • dill
  • table vinegar - to taste

Cut sun-dried tomatoes into strips. Chop the cucumbers into slices. Cut the cherry tomatoes into halves. Cut the goat cheese into cubes. Finely chop hard-boiled eggs.

Chop dill and basil. Cut the green onion feathers into pieces no longer than 2 cm. Combine everything, pour olive oil. To add flavor, add a drop of vinegar. Dynamically stir the Italian salad. Serve immediately to the dinner table.

Step-by-step recipes for nutritious and dietary salads with chicken, sun-dried tomatoes, cheese and herbs

2017-09-26 Marina Danko

Grade
recipe

2683

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

5 gr.

Carbohydrates

9 gr.

136 kcal.

Salad with sun-dried tomatoes and boiled chicken

The truth that fresh vegetables and fruits, fresh from the garden, are healthier than those prepared in any way is not in doubt. At the same time, sun-dried tomatoes retain the original composition of microelements almost completely. Dishes with them differ noticeably in taste and texture; many salads, which would otherwise “flow” from excess liquid, can be safely seasoned with olive oil. Any salad with sun-dried tomatoes looks completely different, and this also plays into the hands of a dexterous cook.

Ingredients:

  • sun-dried tomatoes - 200 gr.;
  • one chicken fillet;
  • ten pitted olives;
  • half a medium-sized lemon;
  • olive oil;
  • a small fresh bunch of arugula.

Cooking method:

We wash the chicken fillet, put it in a saucepan and add enough cold water and set it to cook. Be sure to add a little salt, otherwise the meat will be bland. Cook the fillet at a minimum boil for at least half an hour from the moment of boiling.

We sort through the arugula and remove the withered greens. We thoroughly wash the good leaves and place them on a towel to dry.

We take the finished fillet out of the broth, put it in a separate bowl and let it cool a little. Cut the chicken into small, sized cubes.

Chop the sun-dried tomatoes into thin strips and cut the olives into rings.

Prepare salad dressing. Squeeze the lemon juice and strain it through a sieve. We measure out a spoonful and pour it into a small bowl. Add a pinch of salt and mix well. It is advisable to dissolve the salt as much as possible in the juice. Add a couple of tablespoons of oil, be sure to add a little pepper and stir thoroughly. For spiciness, add a little mustard.

Place boiled fillet, sun-dried tomatoes, arugula and olives in a salad bowl. While stirring, season the salad with the previously prepared sauce.

Arugula can be replaced with almost any other herb: dill, lettuce, parsley or cilantro. The taste of the salad will change, but this will not make it any less attractive. This salad is most often served as an independent dish; fried potatoes are best suited as a side dish.

Baked chicken salad with sun-dried tomatoes and hard cheese

The aroma of spices and the light taste of sun-dried tomatoes gives this dish a feeling of lightness, however, the salad is quite filling and can serve as an excellent afternoon snack.

Ingredients:

  • 100 grams of sun-dried tomatoes;
  • chilled chicken fillet (breast) - 300 gr.;
  • 50 gr. parmesan or similar hard cheese;
  • five peppercorns;
  • garlic;
  • sunflower, highly refined oil;
  • “Provencal herbs” - 2 tsp;
  • a third of a spoon of spicy homemade mustard;
  • quarter of a lemon;
  • 150 gr. fresh lettuce leaves.

Cooking method:

Grind peppercorns. If you don’t have a special device, you can grind the peas in a mortar or grind them with a coffee grinder; it is important that the pepper is freshly ground.

After pouring the pepper into a small bowl, add a third of a spoonful of salt and mix thoroughly. Add a teaspoon of grated or crushed garlic, spices and a little vegetable oil, and grind.

After washing the fillets with cool water, remove excess moisture using paper towels. Rub the chicken with the prepared spicy mixture and let it sit for about a quarter of an hour.

Wrap the chicken tightly in foil and place it on a baking sheet in a hot oven, bake for 40 minutes, keeping the heat strictly at 180 degrees.

Remove the finished fillet from the foil, cool well and cut into small cubes, transfer to a bowl.

Cut the sun-dried tomatoes into small square slices.

Cut the lettuce leaves into strips or tear them into small pieces.

Cut hard cheese into thin short strips.

Add slices of tomatoes, strips of lettuce and cheese to the chicken.

Squeeze the juice out of the lemon. Add mustard, two tablespoons of vegetable oil and stir thoroughly.

Mix the salad with the dressing, adding a little salt and be sure to season.

When preparing the dressing, add salt before adding the oil, otherwise it will not dissolve. If you forgot to do this on time, it is better to add salt to the salad itself and only then dress it.

Warm salad with chicken, sun-dried tomatoes and asparagus

A variety of salads that can be used not only as a snack, but also as a good refreshment. A recipe for Southern European cuisine, quite satisfying with a moderate calorie content.

Ingredients:

  • half a kilo of chicken breast (fillet);
  • a small head of radicchio (red leaf lettuce), can be replaced with a large bunch of regular lettuce leaves;
  • half a kilo of asparagus;
  • five sun-dried tomatoes;
  • 60 milliliters of olive oil;
  • 20 ml balsamic vinegar;
  • garlic;
  • teaspoon brown sugar.

Cooking method:

Remove the stems from the asparagus and cut the stems into three parts. Finely chop the garlic.

Dry the washed fillet and cut into thin, proportionate strips.

Heat a little oil in a frying pan well. Add chicken and quickly fry. The pieces should be well browned on the sides.

Add asparagus and garlic to the chicken and add some salt. Cook over medium heat until the asparagus softens.

While the chicken is roasting, you have time to prepare the dressing. Dissolve sugar in vinegar, add a pinch of pepper, add a little salt and mix. Add two tablespoons of vegetable oil and stir again.

Line the bottom of the salad bowl with washed and dried lettuce leaves.

Cut sun-dried tomatoes into thin strips.

Place the finished chicken on lettuce leaves and place tomato strips on top. Pour the dressing evenly over the warm salad and serve.

The fillet will turn out juicier if it is soaked in soy sauce for some time. You can do it differently: add a spoonful of this sauce to the chicken as soon as the pieces are browned. Wait until it evaporates completely and only then add the asparagus.

Salad with sun-dried tomatoes and pickled cheeses

Sun-dried tomato salads with pickled cheeses are very good for breakfast. If a high-calorie diet is not recommended for you, divide a portion of this salad in half and start and end your morning meal with it.

Ingredients:

  • lettuce leaves - 300 gr.;
  • head of sweet onion;
  • 30 gr. sun-dried tomatoes;
  • a teaspoon of honey;
  • 100 gr. mozzarella, lightly salted feta cheese or Adyghe cheese, or a mixture of these cheeses;
  • four tablespoons of olive oil;
  • two spoons of balsamic vinegar.

Cooking method:

Wipe the washed lettuce leaves dry with a towel.

Cut the cheese into small cubes and place the pieces in a salad bowl.

We tear the dried lettuce leaves with our hands and place them with the cheese.

Cut the peeled onion lengthwise and finely chop the halves crosswise. Add onion to cheese, add sun-dried tomatoes.

Prepare honey sauce. Add a little fine salt to the honey and grind thoroughly. Add oil, and then balsamic vinegar, stir until smooth.

After pouring the dressing into a salad bowl, season the salad with pepper and mix all the ingredients well.

If there are no sun-dried tomatoes, you can find a way out as follows. Take small, fleshy tomatoes and cut them in half. Place the halves, skin side down, on a baking sheet or frying pan and sprinkle with spices. Lightly spray the tomatoes with olive oil, then place in a not very hot oven for 40 minutes. Use instead of dried ones after they have cooled completely. These, of course, are not exactly sun-dried tomatoes, but they taste very similar and can easily replace sun-dried ones in this salad.

In our country, sun-dried tomatoes are less common than, for example, in Italy. Italians eat tomatoes all year round and it has already become a tradition to use tomatoes in all the most incredible forms from our point of view. Meanwhile, properly prepared sun-dried tomatoes with spices and in oil are a real delicacy, once tasted, you want to come back again and again. Without exaggeration, they can be called a delicacy, if not in terms of cost, then in terms of the amount of labor invested.

Although anyone can make their own sun-dried tomatoes at home. They will cost much less and you can enjoy their amazing taste as much as you like.

Sun-dried tomatoes can be used for decoration, as a filling for sandwiches, or placed in hot dishes - soups, pasta. They go well with many cold foods, so they are widely used in salads. The important thing is that by putting sun-dried tomatoes in a jar and filling them with vegetable oil (preferably olive oil), they can be stored in the refrigerator for a long time.

Some recipes recommend soaking sun-dried tomatoes in water before using, but this way they lose most of their rich, piquant flavor. In general, this product has a number of useful properties. This is the case when we can say with confidence - both tasty and healthy.

Dried tomatoes contain a lot of vitamins and microelements; they promote good digestion and are considered a real antidepressant. They contain the so-called happiness hormone serotonin, which improves our mood and increases our efficiency. There are studies that have confirmed the positive effect of this product on brain cells - eating dried tomatoes improves memory and intelligence.

Sun-dried tomatoes contain a lot of potassium, which is necessary for proper cardiac function. This delicious product reduces the risk of blood clots and generally improves the condition of blood vessels. It is considered a good prevention of vision problems. Helps get rid of swelling by removing excess fluid.

Sun-dried tomatoes can be a delicious dish on their own and an excellent snack, but they are also added to a variety of other dishes, from pizza to pasta and risotto. They are combined with fish, meat, and various vegetables. We have collected for you some of the most interesting, in our opinion, salad recipes that include dried tomatoes. We hope that you will find something to cook for your family and guests.

How to make sun-dried tomato salad - 17 varieties

Here's what we'll use in this recipe:

  • any lettuce leaves, salad mix or just arugula
  • Sun-dried tomatoes
  • fresh cherry tomatoes
  • cucumber
  • unleavened Mozzarella cheese
  • Pine nuts
  • hard Parmesan cheese

We invite you to see in detail how this salad is prepared. It turns out exquisite and pleases with a truly unusual taste.

Let's take the following products:

  • chicken breast 0.5 kg
  • radicchio 1 head
  • asparagus ⅕ kg
  • sun-dried tomatoes 3 pcs.
  • garlic 1 pc.
  • olive oil 60 ml
  • vinegar 20 ml
  • brown sugar 10 g
  • ground black pepper 5 g
  • sea ​​salt 5 g

You can add a little soy sauce to the chicken meat.

Let's start preparing the salad with chicken, asparagus and radicchio:

  1. Cut the chicken into thin strips and fry in a frying pan with hot oil. Here we also add asparagus without stalks with stems cut into 3 parts and finely chopped garlic. Add salt and spices.
  2. While the chicken is fried, prepare a dressing from olive oil, vinegar (raspberry vinegar, if available), sugar, salt and pepper.
  3. We also cut sun-dried tomatoes into strips.
  4. Separate the radicchio into individual leaves and place on a serving plate.
  5. Place fried chicken and asparagus on the ridicchio greens, top with tomatoes and drizzle with dressing. Salad ready.

The composition of the salad is very simple:

  • Sun-dried tomatoes,
  • corn,
  • arugula,
  • pickled onion,

Quite simple and affordable ingredients in small quantities, but the result is amazing.

Watch the video to see for yourself.

A very charming salad and a great dinner or lunch! :) Maximum benefits and a volcano of taste - try it!

We take the following products:

  • Long grain rice 1.5 cups +- (h=180 ml);
  • Cherry tomatoes 200 gr.;
  • Sun-dried tomatoes 7-10 pcs.;
  • Black olives 200 g;
  • A handful of pine nuts;
  • A bunch of parsley.

Refueling:

  • 2 tbsp. soy sauce
  • 4-6 tbsp. olive oil (also use tomato oil)
  • 2 tbsp. balsamic vinegar

This salad is prepared as follows:

  1. We won’t tell you such simple things as how to properly cook rice - you can always find out in the corresponding article. And there’s not much else to cook here.
  2. Roast the nuts in a frying pan.
  3. Divide small cherry tomatoes into 4 parts each.
  4. Cut the olives into rings.
  5. We also chop sun-dried tomatoes and parsley.
  6. Now in a large container we combine all the prepared ingredients and add the dressing, which we prepare separately.
  7. Leave the salad to stand for 15 minutes and serve, garnished with olive rings.

If you don't have sun-dried tomatoes, you can easily get out of the situation this way. Cut regular fresh tomatoes (you can use cherry tomatoes) into halves, place skin side down on a frying pan or baking sheet, sprinkle with spices on top and a drizzle of vegetable oil. Place in the oven for about half an hour. These aren't exactly sun-dried tomatoes, but they're similar and just as delicious!

We will prepare a salad from the following products:

  • olive oil
  • balsamic vinegar
  • basil
  • sun-dried tomatoes
  • suluguni cheese or mozzarella
  • olives
  • red onion
  • salt pepper
  • leaf salad

We invite you to get acquainted with the cooking process filmed in the following video.

A very light spring salad with a pleasant spicy taste. It’s especially good after long holidays with rich feasts.

The products in it are:

  • Salad mix - 200 g
  • Soft cheese with white mold - 0.5 packs
  • Sun-dried tomatoes - 30 g
  • Crimean onion - 1
  • Refueling:
  • Honey - 1 tsp.
  • Olive oil - 20 ml
  • Balsamic vinegar - 10 ml

Now get acquainted with the process of preparing this salad:

  1. The onion will need to be cut into thin rings or half rings if possible. The cheese must first be cut diagonally to form thin triangles.
  2. Prepare the dressing - to do this, use a blender or whisk to beat all the ingredients until smooth.
  3. Mix the salad mix with sun-dried tomatoes and onions. Pour in the dressing and stir with tongs or two forks. Then repeat the operation adding cheese. Serve this salad immediately after preparation. Bon appetit!

This salad has only three ingredients, but its taste is as good as the most sophisticated dishes - elegant and original. After all, everything ingenious is simple!

Products:

  • 250 g sun-dried cherry tomatoes
  • 100 g cheese
  • arugula

The video below shows the entire simple cooking process step by step. Watch and cook with pleasure!

Penne is a pasta that goes well with sun-dried tomatoes and can be either a stand-alone salad or a side dish for a meat dish, such as a layered meatloaf.

Here's what we need:

  • Penne - 400 g
  • Garlic - 3 g
  • Provencal herbs
  • Sun-dried tomatoes - 6
  • Olive oil

To decorate the dish:

  • Leaf lettuce - 1-2 bunches (I have Ketezh salad, lettuce mustard, regular lettuce)
  • Dill and parsley.
  • Sun-dried tomatoes - 7-8 halves.

For refueling:

  • Olive oil - 2 tbsp. l.
  • Balsamic vinegar - 1 tsp.
  • Lemon juice - 2 tsp.
  • Sugar - 0.5 tsp.
  • Ground pepper
  • Grainy mustard - 1 tsp.

Here's how we'll prepare this dish:

  1. Boil the pasta.
  2. Heat the oil in a frying pan and fry the garlic along with Provençal herbs - this gives the oil a very rich garlic flavor. Throw sun-dried tomatoes here for 5 minutes. And at the end we add penne.
  3. Prepare the dressing and serve.
  4. On a nice shallow plate, place lettuce leaves on which we place penne with tomatoes. Or if you are serving with a meat appetizer, then it is better to place the meat in the center (on the leaves), then the penne.
  5. Top everything with dressing and serve. Bon appetit!

Let's prepare the following products for this dish:

  • salad mix 75 g - corn and chard
  • fresh cucumber 2.
  • brie cheese 50 g (can be replaced with camembert)
  • sun-dried tomatoes 50 g
  • pine nuts 20 g
  • olive oil 40 ml
  • 20 ml olive brine
  • garlic 1 g
  • balsamic vinegar to taste
  • grated parmesan cheese 20 g

Watch a video about how these products make an aesthetically pleasing and very tasty dish with a somewhat unusual, original taste.

Products for salad:

  • avocado half
  • cherry tomatoes 10 pcs.
  • sun-dried tomatoes 3
  • salad mix
  • hard cheese 30 g
  • pine nuts 1 handful
  • olive oil 2 tbsp. l.
  • balsamic vinegar 1 tsp.
  • apple cider vinegar 1 tsp.
  • pepper salt

The process of preparing a salad with avocado, sun-dried tomatoes and pine nuts comes down to the following steps:

  1. The pine nuts will need to dry a little.
  2. Cut fresh cherry tomatoes into halves, dried ones into thinner halves.
  3. Remove the pulp from the avocado and cut it.
  4. Mix everything, add dressing and place on lettuce leaves or in a salad bowl (in this case, first put lettuce leaves in a separate container, then everything else and mix).
  5. Garnish the salad with thin flakes of cheese (you can cut them with a potato peeler) and pine nuts, which you sprinkle on the finished dish.

If the sun-dried tomatoes are not dry, but in oil, then it is better to cut them larger. It is better to take hard cheese that is aromatic, such as Parmesan.

The ingredients you will need for the salad are:

  • Champignon
  • Sun-dried tomatoes
  • lemon juice
  • bell pepper
  • Red onion
  • greenery

You can find out more by watching the video below. The salad turns out to be easy to digest and healthy. Well, you can judge the taste for yourself - we hope you won’t be disappointed)

We take the following products for a salad with sun-dried tomatoes and bows:

  • bow pasta 150 g
  • pine nuts 50 g
  • 1 bunch fresh spinach
  • sun-dried tomatoes 3 pcs.
  • green onion 1 bunch
  • red chili pepper 1 pc.
  • olive oil 20 ml
  • ground black pepper 5 g
  • sea ​​salt 7 g

Sun-dried tomatoes can be added directly to the olive dressing.

Let's prepare a delicious, satisfying and healthy salad with bows and sun-dried tomatoes:

  1. Slice the onion and pepper thinly, slightly diagonally, after removing the seeds from the pepper.
  2. Dry the nuts in a frying pan.
  3. Chop the spinach and sun-dried tomatoes (you can use strips in tonic).
  4. Boil the pasta and at this time prepare a dressing from olive oil, chili peppers, which we cut, and regular peppers.
  5. Drain the pasta, mix with onions, sun-dried tomatoes and spinach, pour over the dressing.
  6. Sprinkle nuts on top.

This dish can be served as a side dish, warm or cold, as a salad. It’s delicious either way.

We select products according to the list:

  • salad mix
  • pickles
  • tomatoes dried in olive oil
  • olives
  • Chees Feta
  • prosciutto
  • olive oil and spices

The cooking process is recorded on video, which you can watch right now.

Very tasty and, most importantly, unusual salad! Treat yourself and your loved ones to a delicious dish based on an original recipe.

Here's what we'll use to prepare this salad:

  • seafood cocktail 500 g
  • broccoli 400 g
  • sweet pepper (red and green) 1 pc.
  • lemon juice 2 tbsp.
  • green olives stuffed with anchovies 200 g
  • green beans 300 g
  • handful of shelled walnuts
  • olive oil 2 tbsp.
  • handful of sun-dried tomatoes

For refueling:

  • olive oil 200 ml
  • juice of 0.5 lemon
  • salt, black pepper

Now let's see how to prepare a seafood salad with vegetables and sun-dried tomatoes:

  1. Boil seafood in salted water for several minutes, drain the water and let cool.
  2. We do the same with the bean pods, then fry them for a few more minutes in olive oil.
  3. We also boil the broccoli, after disassembling it into inflorescences. Add a spoonful of olive oil to the cooking water.
  4. Place the washed peppers in the oven for 15 minutes and after cooling, remove the skin, remove the seeds, and cut the pulp into thin strips.
  5. All that remains is to mix everything and pour over the dressing, which we prepare from olive oil with lemon juice and spices.
  6. Place in a large salad bowl or in portions, sprinkle with nuts and sun-dried tomatoes on top. Bon appetit!

Let's take for him:

  • green iceberg lettuce
  • dried cherry
  • bell pepper
  • zucchini

Few ingredients, which means little time to prepare. But a completely unusual combination and a very interesting taste. Watch the video and prepare your culinary masterpiece!

Couscous is an interesting cereal made from durum wheat or barley and rice. It can be classified as a dietary product, healthy and recommended for consumption by almost everyone. An interesting feature of couscous is that this grain goes very well in salads with a variety of foods. Its grains are imbued with the taste of the “neighbors” and become unusually pleasant. We invite you to prepare an unusual salad called tabbouleh, in which couscous is almost perfectly combined with sun-dried tomatoes.

For it we will take the following products:

  • Couscous 150 g
  • Sun-dried tomatoes 100 g
  • Sweet pepper 200 g
  • Hot water 250 ml.
  • Cashew, pine or walnut nuts 40 g
  • Juice of one lemon
  • Olive oil 3 tbsp
  • Cilantro or parsley 15 sprigs
  • Mint 10 sprigs
  • Asafoetida or green onions
  • Salt, black pepper
  • Lettuce for decoration

You can complement this salad with olives and capers.

Watch the video to see what to do and how to do it - everything is explained in detail, there will be no ambiguities left after watching.

In this salad, the tender pulp is very successfully complemented by the spicy and salty taste of sun-dried tomatoes, giving together a spicy, unusual taste.

The products we need are:

  • Rocket leaves 200 g
  • Pumpkin seeds, roasted 20 g
  • Iceberg 120 g
  • Sunflower seeds, roasted 20 g
  • Avocado 2 pcs
  • Sun-dried tomatoes (confit) 300 g
  • Olive oil 100 ml
  • White balsamic vinegar 30 ml
  • Salt, pepper, sugar to taste

How to prepare the salad, watch the video recipe, which also provides detailed recommendations for serving and decorating.

Loading...Loading...