Must Try: 3 Simple But Fun Vegetable Salad Recipes | Food

Vegetarian Caesar Salad

Ingredients (for 2 servings):

  • 2 short fruit cucumbers;
  • 4 cherry tomatoes;
  • 2 black tomatoes;
  • 2 yellow plum tomatoes;
  • fresh salad (the chef used “Kietaviškių” vegetables for the salad);
  • a small slice of white bread;
  • olive oil;
  • salt and pepper to taste.

for the sauce:

  • 1 stalk of parsley;
  • 3 tablespoons of mayonnaise;
  • cloves of garlic;
  • 40 g of grated parmesan cheese (reserve a little for sprinkling on the salad).

Create:

1. Immerse torn lettuce leaves in a bowl with 5-6 ice cubes – this salad will remain crisp and fresh.

2. Cut tomatoes and cucumbers.

3. After cutting a slice of bread into cubes, fry it in a pan sprinkled with olive oil over low heat.

4. Prepare salad dressing by mixing mayonnaise, cheese, garlic and parsley in a blender.

5. After removing the salad from the water, drain it and put it on a plate with other vegetables.

6. Drizzle everything with sauce and sprinkle with parmesan cheese.

Photo by Valeria Sto/Vegetarian Caesar Salad

Green tomato and cucumber salad with pine nuts

If you want to eat a light salad in the summer, this recipe may be the best. Water in cucumbers is rich in vitamins and minerals, lettuce is a real source of vitamin C, and lycopene in tomatoes is a unique remedy for many diseases. Therefore, after eating this salad, you will get a whole bunch of vitamins and energy. This snack is perfect for taking to work.

Ingredients (for 2 servings):

  • 1 pack of “Kietaviški” assorted tomatoes;
  • 2 short fruit cucumbers;
  • fresh and crisp salad;
  • 25 g of pine nuts.

for the sauce:

  • 1 lemon;
  • ½ teaspoon grain mustard;
  • ½ teaspoon of honey;
  • 2 teaspoons of olive oil;
  • salt;
  • angle.

Create:

1. Toast the pine nuts in a dry pan over low heat.

2. Cut the tomatoes, cut the cucumber into thin strips.

3. Cut the lettuce leaves and put them in 5 water6 ice cubes to keep them crisp and fresh.

4. Prepare the salad dressing by mixing well the lemon juice, olive oil, mustard, honey, salt and pepper in a bowl.

5. After draining the salad, put it on a plate with other vegetables, sprinkle with sauce and cover with toasted pine nuts.

Photo by Valeria Sto/Lettuce Green

Photo by Valeria Sto/Lettuce Green

Various tomato and mozzarella salad

Tomato and mozzarella are a classic duet that perfectly reveals the best qualities of each other’s taste. This combination is perfect for a light summer dinner. However, not everything is as predictable as it seems at first glance – the chef recommends preparing a salad with several types of tomatoes. In this way, you will not only appreciate the different taste of tomatoes, but also please the eye with the colors on the plate!

Ingredients (for 2 servings):

  • 23 yellow plum tomatoes;
  • 23 black tomatoes;
  • 16 different colored cherry tomatoes;
  • 150 g buffalo milk mozzarella;
  • ½ large tomato;
  • a pinch of cumin;
  • salt and pepper to taste;
  • basil leaves for garnish.

for the sauce:

  • 5 teaspoons of olive oil;
  • ½ large tomato;
  • 3 teaspoons of balsamic vinegar.

Create:

1. While preparing the sauce, chop one raspberry tomato, squeeze the juice from half of it and put it in a bowl. Mix the olive oil, balsamic vinegar, salt and pepper together with the tomato juice.

2. Cut all the tomatoes, pour a few spoonfuls of sauce on top and mix well.

3. Place tomatoes on plates with mozzarella pieces, sprinkle with salt, pepper and cumin. Garnish with basil leaves and enjoy!

Photo by Valeria Sto/Tomato and Mozzarella Salad

Photo by Valeria Sto/Tomato and Mozzarella Salad

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