Recipes for simple salads with olives, cheese, tomatoes. Fresh salad with olives and cherry tomatoes With olives and crab sticks

Create wonderful, unusual and memorable dishes - use olive salad recipes from the website. A variety of dishes with seafood, various cheeses, crackers, poultry, mushrooms, rice, a variety of vegetables, herbs and many other ingredients. Lots of ideas for any housewife. The hardest part is deciding where to start!

Olive (or, in other words, oil tree) grows in countries with a warm, humid climate. The so-called white fruits are picked when they are still green in October, and they finally ripen and turn black only in December. In January, the harvest also continues, but in dried form. Varieties differ in the method of using raw materials in production, the color of ripened fruits and their size. It is interesting that dividing fruits by color into olives and black olives is practiced only in Russia.

The five most commonly used ingredients in olive salad recipes are:

Interesting quick recipe:
1. You can use boiled or smoked poultry. In the first case, the dish will turn out more tender, in the second - with a brighter, richer taste.
2. Cut the chicken fillet into 1-1.5 cm cubes.
3. Boil the eggs and chop them coarsely too.
4. Chop the pickled mushrooms.
5. Divide the olives into 4 parts.
6. Mix all ingredients with mayonnaise.
7. Can be consumed immediately or allowed to brew in the cold for better absorption.

Five of the most nutritious olive salad recipes:

Helpful Tips:
. To give the food an even more interesting look and taste, you can use both green and black olives for cooking at the same time.
. Various vegetables (tomatoes, cucumbers and others) will help diversify the composition and reduce its calorie content.
. You can use small sprigs of herbs to decorate the dish.
. For spicy lovers, it is recommended to additionally season the salad with ground pepper.
. The mayonnaise in the composition can be easily replaced with any white sauce.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Mar 30 2018

Content

Juicy, healthy and very tasty olives are an excellent addition to salads with vegetables, meat, eggs, herbs, legumes and other ingredients. Olive fruits give dishes an interesting texture, excellent taste and subtle aroma with hints of the Mediterranean. Snacks with olives will decorate the table and allow you to take a fresh look at many traditional salads. The main thing is to choose quality products, make the right dressing and strictly follow the proportions specified in the recipe.

The benefits of olives for the body

Olive fruit is a unique natural antioxidant, rich in microelements and macroelements. In Greece, they are considered almost the elixir of youth and the best remedy for premature aging. Olives, black olives and unfiltered olive oil are actively used in folk and even official medicine. Due to the content of polyunsaturated fatty acids, dietary fiber and vitamins, they have the following beneficial properties:

• have a beneficial effect on the general condition of the body, due to the content of folic acid, potassium, calcium, iron, phosphorus, magnesium;
• maintain the elasticity of the walls of blood vessels;
• have a choleretic effect;
• prevent the formation of blood clots and normalize the rheological properties of blood, due to the content of polyphenols;
• normalize cholesterol levels and restore areas damaged by cholesterol plaques;
• improve the functioning of the digestive system and intestinal motility, heal microcracks in the stomach;
• prevent the occurrence of atherosclerosis, arthrosis, osteochondrosis, stroke, heart attack;
• restore liver cells;
• are the prevention of cancer, thanks to the content of oleocanthal, which destroys cancer cells;
• stimulate collagen production, have a beneficial effect on the condition of nails, skin, and hair;
• reduce blood glucose levels.

How to choose the right olives for salad

The snack will be tasty, healthy and effective if you choose the right olive fruits. It's important to remember that black olives and pistachio green olives come from the same tree, so they can be used interchangeably in most recipes. The only difference is their degree of ripening and color. In supermarkets you can buy olive fruits with various fillings, with and without seeds. However, these are not the only criteria that it is advisable to pay attention to when purchasing. A few recommendations will help you choose a truly high-quality product:

• If you choose fruits in glass containers, you can immediately assess their integrity, size, and appearance.
• The caliber indicated on the package (for example, 300/320 or 60/80) is the number of fruits per kilogram of dry weight of the product. The lower the number, the larger the olives.
• High-quality, naturally preserved olive fruits are stored for no more than six months.
• Olives that list many nutritional additives on their packaging may be olives that have been dyed black with chemical dyes.
• It is believed that fruits with seeds contain more nutrients and vitamins.

Salads with olives - recipes with photos

There are many proven ways to prepare delicious and healthy salads with olives. Such dishes are served immediately; the main ingredients are traditionally not subjected to heat treatment. The exception is eggs, potatoes, as well as chicken breast or other types of meat, which are boiled until tender. Pitted olive fruits are cut in half or into quarters, cut into circles, crushed or left whole. They are mixed with the rest of the ingredients or placed on top at the last stage. It all depends on the recipe, presentation and imagination of the hostess.

Made from olives and cheese

• Time: 2 hours 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 214 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

Olive and feta cheese salad is an easy appetizer served with warm, crispy toast or white bread. The olive fruits are carefully crushed, and the greens are torn by hand to give the dish a slight carelessness and make the serving more homely and appetizing. The taste of the salad will be piquant if you add a little hot pepper and a pinch of granulated sugar to the marinade. Instead of salty cow's milk cheese, you can use another pickled cheese, for example, feta or suluguni. The finished dish can be additionally sprinkled with olive oil mixed with ground pepper.

Ingredients:

• olives – 25 pcs.;
• feta cheese – 400 g;
• lettuce leaves – 200 g;
• wine vinegar - 3 tbsp. l.;
• cherry tomatoes – 10 pcs.;
• water – 2 tbsp. l.;
• Provencal herbs - to taste;
• olive oil – 12 tbsp. l.;
• garlic – 2 teeth;
• salt - a pinch.

Cooking method:

1. Combine vinegar, chopped garlic, water, Provençal herbs, and salt in a saucepan.
2. Boil, remove from heat.
3. Cool, add olive oil.
4. Cut the cheese into large cubes.
5. Pour marinade over for 2 hours.
6. Chop the washed lettuce leaves.
7. Crush the olive fruits.
8. Place lettuce leaves on a serving plate.
9. Place cherry tomatoes cut into halves or quarters on top.
10. Place olive fruits and pieces of cheese on the leaves.
11. Season the appetizer with the marinade in which the cheese was marinated.

With tomatoes, olives and basil

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 122 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

A simple homemade salad with olives and juicy tomatoes will sparkle with new colors if you complement it with bright purple basil leaves. Fragrant basil goes perfectly with olives and fresh vegetables, giving the appetizer a touch of traditional Italian cuisine. It has an antibacterial effect, contains tannins and camphor, which has a beneficial effect on the respiratory system and heart rate. Basil leaves can be chopped or left whole. For a more impressive presentation, you can combine tomatoes of different colors - red, yellow, burgundy and black.

Ingredients:

• olives – 35 pcs.;
• tomatoes – 400 g;
• basil – 150 g;
• red onion – 1 pc.;
• cheese – 100 g;
• olive oil – 4 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Cut the tomatoes into slices, red onion into half rings.
2. Make shavings from hard cheese using a knife or vegetable peeler.
3. Combine onions, cheese shavings, and tomatoes in a large salad bowl.
4. Add the olives, cut into slices.
5. Add salt and mix.
6. Place basil leaves on top.
7. Season the appetizer with olive oil.

With olives and chicken

• Time: 45 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 228 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

To prepare a hearty salad with chicken, eggs and olive fruits, use boiled or smoked breast, which can be replaced with chicken pastrami if desired. The meat is either julienned or hand-pulled to give the dish a rich texture and make it juicier. The original snack contains salted or pickled cucumbers, so it does not need to be salted. Salad with olives and chicken will be less calorie if you replace the mayonnaise with another sauce, for example, unsweetened yogurt or sour cream mixed with a little mustard and chopped garlic.

Ingredients:

• olives – 30 pcs.;
• chicken fillet – 200 g;
• pickled cucumber – 1 pc.;
• mayonnaise – 150 g;
• eggs – 2 pcs.;
• cheese – 100 g;
• salt - a pinch.

Cooking method:

1. Boil the fillet until tender, drain the broth.
2. Cut the cooled meat into strips.
3. Cut pickled cucumbers and hard-boiled chicken eggs into cubes.
4. Combine all ingredients, mix.
5. Add salt and sprinkle with grated cheese.
6. Season the appetizer with mayonnaise.

Greek salad with olives

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 88 kcal per 100 g.
• Purpose: snack.
• Cuisine: Greek.
• Difficulty: medium.

Horiatiki is a classic Greek salad that is popular all over the world and is suitable even for dietary purposes. The appearance of the snack will be more impressive if you cut the vegetables into shapes. The cucumbers are lightly cut along their entire length, making several shallow grooves at equal distances from each other, after which they are cut into thick circles. Tomatoes that are too sour should be sprinkled with a pinch of sugar before adding to the salad. If necessary, replace lemon juice with wine vinegar, and use regular onions instead of red onions.

Ingredients:

• olives – 20 pcs.;
• feta – 150 g;
• bell pepper – 1 pc.;
• tomatoes – 3 pcs.;
• cucumbers – 3 pcs.;
• oregano - to taste;
• ground black pepper - to taste;
• olive oil – 2 tbsp. l.;
• red onion – 1 pc.;
• lemon juice – 2 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Cut the tomatoes into large slices.
2. Cut the bell pepper into half rings or strips.
3. Cut the red onion into half rings, cucumbers into slices.
4. Cut the feta into large cubes.
5. Add salt and pepper.
6. Season with olive oil and freshly squeezed lemon juice.
7. Place pitted olives on top.
8. Sprinkle the snack with dry oregano.

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 66 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

A low-calorie salad with Chinese cabbage, green peas and olive fruits will diversify your diet menu and make it balanced. Chinese cabbage contains indigestible dietary fiber, which helps cleanse the body and lose weight, and remove toxic substances. This product is recommended for use for headaches, anemia, and depression. The appetizer is served with Borodino bread, optionally sprinkled with sesame seeds or chopped walnuts. Each serving can be garnished with a slice of lemon so that guests can pour their own lemon juice over the salad.

Ingredients:

• olives – 200 g;
• Chinese cabbage – 150 g;
• lemon juice – 2 tbsp. l.;
• tomatoes – 2 pcs.;
• cucumber – 1 pc.;
• canned green peas – 100 g;
• vegetable oil – 2 tbsp. l.;
• dill – 1 bunch;
• salt - a pinch.

Cooking method:

1. Shred the Beijing cabbage.
2. Cut the tomatoes into slices.
3. Cut the cucumbers into slices. If the peel is hard, the vegetables should be peeled first.
4. Finely chop the dill.
5. Add salt, green peas.
6. Season the appetizer with a mixture of oil and lemon juice.
7. Place olives cut in half on top.

Olives with pineapple, ham and corn

• Time: 25 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 267 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

To prepare a holiday salad, use pitted olives, pineapples, red or yellow bell peppers and any ham - canned, raw smoked, dry-cured, boiled. Canned pineapples add sweetness, juiciness and a delicious tropical flavor without making the dish overpowering. Those who like a more satisfying meal can add lean meat to the appetizer, for example, boiled brisket, rabbit meat, smoked chicken fillet. The taste of the original dish will become more interesting and piquant if you use olive fruits stuffed with cheese and paprika.

Ingredients:

• olives – 30 pcs.;
• ham – 250 g;
• canned pineapples – 150 g;
• bell pepper – 1 pc.;
• cheese – 150 g;
• mayonnaise – 200 g;
• salt - a pinch.

Cooking method:

1. Remove pineapples from the jar.
2. Drain in a colander (the dish will be watery if you do not allow excess liquid to drain).
3. Cut the pineapples into large cubes.
4. Cut the ham into strips.
5. Cut the bell pepper into half rings.
6. Grate the cheese.
7. Cut the olives into slices.
8. Add mayonnaise, salt. Mix.

With olives and crab sticks

• Time: 30 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 208 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

A light salad with crab sticks and olive fruits is served in a common salad bowl or in portions, using bowls or small bowls for presentation. If desired, you can add cucumber, bell pepper and your favorite seasonings to the dish, for example, ground black pepper, paprika, and dried herbs. Salad with olives, crab sticks and canned corn served with toast or fresh bread. The appetizer can be seasoned not only with aromatic olive oil, but also with homemade mayonnaise.

Ingredients:

• olives – 12 pcs.;
• crab sticks – 6 pcs.;
• garlic – 2 teeth;
• hard cheese – 200 g;
• canned corn – 100 g;
• eggs – 3 pcs.;
• olive oil – 3 tbsp. l.;
• salt - a pinch.

Cooking method:

1. Grate hard-boiled chicken eggs on a coarse grater.
2. Cut the olive fruits into slices.
3. Chop the garlic.
4. Grate the cheese on a coarse grater.
5. Cut the crab sticks into medium cubes or strips.
6. Add canned corn.
7. Add salt and mix.
8. Season with olive oil.

Caesar with olives

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 242 kcal per 100 g.
• Purpose: snack.
• Cuisine: North American.
• Difficulty: medium.

The famous salad with olives and Parmesan cheese is one of the best dishes of North American cuisine, which is easy to replicate at home. Caesar has an original texture, thanks to juicy greens and crispy white bread croutons. You can make delicious croutons yourself. The crust is carefully cut off from the baguette, the flesh is cut into cubes no more than 1 cm thick. The pieces are dried in a well-heated oven until they have a beautiful golden color, and are turned over from time to time. Before adding ready-made croutons to the appetizer, they need to be cooled.

Ingredients:

• olives – 10 pcs.;
• lettuce leaves – 200 g;
• olive oil – 5 tbsp. l.;
• croutons – 150 g;
• lemon juice – 2 tbsp. l.;
• garlic – 1 tooth;
• egg – 1 pc.;
• parmesan – 50 g;
• salt - a pinch.

Cooking method:

1. Grind the chopped garlic with salt and a tablespoon of quality oil.
2. Heat the mixture over low heat and add the croutons.
3. Stir, remove from heat after 2 minutes.
4. Wash the leaves and dry. Tear it with your hands.
5. Place in a bowl and add 4 tablespoons of olive oil.
6. Sprinkle with freshly squeezed lemon juice.
7. Add cooled croutons and stir.
8. Place a raw egg in boiling water for 1 minute.
9. Crack the egg over a bowl until the runny yolk covers the leaves.
10. Place olive fruits cut into slices on top.
11. Sprinkle the appetizer with grated Parmesan.

Salad with green olives and tuna

• Time: 30 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 164 kcal per 100 g.
• Purpose: snack.
• Cuisine: European.
• Difficulty: medium.

To prepare a delicious salad with tuna and olive fruits, you can use canned fish in its own juice, which has a rich taste and has beneficial properties. Tuna is high in protein, iodine, phosphorus, iron, and improves the condition of the cardiovascular system. If desired, you can add your favorite ingredients to the appetizer - mushrooms, carrots, cucumbers, asparagus and even grated apple. It is important to observe proportions and choose one thing so as not to overload the dish with a large number of products.

Ingredients:

• olives – 150 g;
• tuna in its own juice – 150 g;
• olive oil – 3 tbsp. l.;
• eggs – 2 pcs.;
• lettuce leaves – 100 g;
• red onion – 1 pc.;
• crackers – 150 g;
• salt - a pinch.

Cooking method:

1. Tear the leaves with your hands.
2. Hard boil chicken eggs, cut each into 4 slices.
3. Cut the olive fruits into slices.
4. Cut the red onion into half rings.
5. Cut the fish into small cubes.
6. Add crackers.
7. Add salt and mix.
8. Season the dish with unfiltered olive oil.

What dressing to prepare for salad with olives

The taste of the finished snack depends not only on the products, but also on the quality of the dressing. If guests are already on the doorstep, and time is sorely short, the salad with olives is seasoned with sunflower or olive oil and mayonnaise. An alternative option is a quick sauce, such as cream cheese. To prepare the cheese sauce, processed cheese is dissolved in 200 ml of cream, which is heated over medium heat. A delicious dressing can be prepared from simple and affordable ingredients and your favorite spices. You just need to remember a few simple recipes:

• To prepare a sauce that tastes like a classic vinaigrette, you need to whisk 2 tablespoons of mustard, a pinch of salt, 2 tablespoons of red wine vinegar, and a little black pepper. Stir the mixture until smooth, gradually add 7-10 tablespoons of olive oil.
• Caesar and other snacks with croutons can be seasoned with egg-mustard sauce. Beat the raw yolk in a blender with a clove of garlic, 3-4 anchovies, the juice of one lemon, and a small amount of grainy mustard. Add half a glass of olive oil, a little water, and a handful of grated Parmesan to the mixture.
• Honey mustard sauce will highlight the taste of appetizers with meat, such as smoked chicken breast. In a blender, mix 2 teaspoons of honey, the zest of half a lemon, 2 teaspoons of grainy mustard, salt, dried thyme, chopped chili pepper. The workpiece is diluted with 10-14 tablespoons of olive oil.

A real gourmet dish with amazing taste is olive salad. Despite the fact that the fruit of the olive tree is not the main ingredient, it perfectly complements the taste of vegetables, meat, seafood, and cheese. Original and beautiful snacks can be an excellent decoration for an everyday meal or an addition to a holiday table. There are many recipes where the finishing touch to the dish is whole or chopped olives.

Niçoise with canned tuna

It’s hard to imagine this classic French dish without olives. A large amount of vegetables, delicious canned fish and olives make it balanced and healthy. There are many variations on the Provencal appetizer; canned food can be replaced with fresh tuna, fried in a pan, or anchovies. Tarragon, garlic, and pepper can be used as seasonings.

To prepare a delicious dish you will need the following ingredients:

The process of preparing a salad with beans and olives should begin with preparing the vegetables. Rinse the bean pods under running water and boil in boiling water. This delicate vegetable needs to be cooked for 4-5 minutes. To ensure that the beans turn out crispy and the color of the product remains rich after cooking, it is recommended to immediately transfer them to a container with cold water and a few ice cubes.

After this, you need to boil the eggs, cool, peel them and cut them into quarters. Cherry tomatoes are cut in half or into 4 parts. All that remains is to prepare the salad dressing. To do this, mix balsamic vinegar with Dijon mustard and olive oil.

Open the olives, remove the required number of olives and dry them with a paper towel. Remove the canned tuna from the jar, ensuring that as little liquid as possible ends up on the plate. Place all the ingredients (except the egg) in one bowl, add the sauce, season with spices and mix.

All ingredients are laid out in portions on plates, which are decorated with eggs and fresh herbs. This bright dish is quick to prepare and is perfect for an everyday or holiday table. A salad with olives will not only be tasty, but also healthy, because olives contain fiber, vegetable fats and all kinds of vitamins.

Festive dish Sunflower

This colorful chicken and olive salad will be a real table decoration on a holiday. The finished dish looks very appetizing and visually resembles a sunflower flower strewn with seeds. Not only adults, but also children will definitely want to try this delicious snack thanks to its interesting presentation.

To prepare a colorful salad you will need the following ingredients:

Preparing this colorful dish will not take much time, most of which will be taken up by the presentation (imitation sunflower seeds). Chicken leg can be replaced with fillet or any other meat.

Fry the chicken meat in a small amount of vegetable oil. After cooling, separate it from the bone and chop it randomly with a knife. Boil the carrots and eggs, then grate them. Do the same with cheese. Cut the onion and pickled mushrooms into small cubes.

Sunflower salad is laid out in layers on a beautiful presentation dish. First add the meat, carrots and mushrooms. The next three layers are laid out with onions, chopped eggs and cheese. The dish will look more realistic if you give it a slightly rounded, convex shape. Each layer is carefully coated with mayonnaise. The top layer of the dish is sprinkled with chopped yolk and decorated with olives, cut into 4 parts. Place chips on the sides to imitate flower petals. The festive salad is ready!

Greek salad

This classic restaurant dish is very popular not only in Greece, but throughout the world. Everything ingenious is simple! This is exactly the thought that comes to mind when you try an amazingly tasty and healthy Greek salad, which is impossible to imagine without olives. Many housewives replace feta cheese with feta cheese or hard varieties of fermented milk product, replace ordinary tomatoes with cherry tomatoes, use a wide variety of dressings, but one thing remains unchanged. These are olives, which are the main ingredient of the vitamin snack.

To prepare Greek salad you will need the following ingredients:

Preparing this simple restaurant dish does not take much time, so unexpected guests can always be treated to a tasty and healthy salad. Peel the onion and cut it into thin half rings.

Chop all the vegetables with a knife so that you get large pieces and place them in a beautiful presentation dish.

Cut the feta cheese into large cubes and place in a salad bowl. There is no need to cut the olives. Season the “elegant” appetizer with lemon juice, olive oil, oregano, season with spices and mix all the ingredients thoroughly. Vitamin salad with olives, tomatoes and cheese is ready.

Appetizer with ham and corn

Not every gourmet will like this dietary dish. Aromatic ham, delicious pickled mushrooms and canned corn will help make a salad with olives more satisfying. The finished dish turns out festively colorful, nutritious and satisfying. What makes this recipe special is how quick and easy it is to prepare.

To make a bright appetizer for the holiday table, you will need the following components:

• can of canned corn:
• 200 grams of ham;
• 100 g pickled champignons;
• 100 grams of olives;
• chicken eggs - 2 pieces;
• lettuce leaves;
• mayonnaise.

First, let the eggs cook for 15 minutes, lightly salt the water so that the shell does not crack. While they are cooking, you can prepare the other salad components. Cut the ham into small cubes, chop the pickled mushrooms into strips. Pitted olives are cut into thin rings.

Chop the cooled eggs and mix all the ingredients in a salad bowl, seasoning them with mayonnaise and salt to taste. A simple salad with olives is served to the table in a common plate or laid out in portions. For a beautiful presentation, deep ice cream makers are suitable, on the bottom of which lettuce leaves are laid out, on top of which all the ingredients are placed. A simple salad with olives is ready, you can start eating this truly spring dish.

Seaside salad with squid

Olives perfectly highlight the taste of seafood, making it more refined and soft. Olives go especially well with squid and cabbage. This snack is light and rich in nutrients. A beautiful presentation makes the salad even more attractive, appetizing and festive.

To prepare a dish for 3-4 people you will need the following ingredients:

First of all, you need to prepare the squid. If you purchased unpeeled carcasses, they need to be scalded with boiling water to facilitate the process of removing the films. With cleaned seafood, everything is much simpler; you can immediately throw them into a pan of boiling water. Squid is a delicate seafood that can easily be overcooked. To make it ready, just cook it for 2 minutes. After this, remove the product from the boiling water and cut into thin strips.

Finely chop the cabbage and crush it with your hands so that the chopped vegetable releases its juice. Cut the pickled cucumbers and olives into small cubes, and grate the peeled apple on a coarse grater. Pour all the ingredients into a salad bowl, add canned peas, spices, mayonnaise sauce and mix the ingredients thoroughly. A delicious seafood salad is ready. All that remains is to decorate it with parsley sprigs, and you can serve it to the table.

Delicious delicacy with beef tongue

This exquisite salad, which includes tender beef tongue meat, will fit perfectly into the concept of a holiday dinner. This aromatic delicacy combined with juicy vegetables, oily olives and the creamy taste of cheese will definitely appeal to not only your household, but also your guests.

To prepare the salad you need to stock up on the following products:

• 350 grams of fresh tongue;
• 100 g hard cheese;
• 100 grams of boneless olives;
• one large bell pepper;
• 1 fresh cucumber;
• 1 medium sized tomato;
• spices (salt and ground black pepper);
• small tube of mayonnaise;
• 2 tablespoons lemon juice;
• a few sprigs of parsley.

Preparations begin with cooking the main ingredient - the tongue. You need to boil it for 2-2.5 hours until the meat becomes soft. To make beef tongue aromatic and spicy, add several bay leaves and black peppercorns to the water. Peel the finished product from the top films and cut into thin strips.

Wash the vegetables thoroughly, cut into quarters and remove the seeds. Thanks to this procedure, the salad will not be able to “float” due to excess liquid. Cut the peeled tomatoes and cucumbers into strips. The bell pepper is crushed in the same way, and the cheese is grated on a coarse grater. Chop the olives into thin slices.

Mix all the ingredients in a salad bowl, season them with mayonnaise, spices, and lemon juice. The finishing touch to the presentation will be a few sprigs of parsley decorating the top of the festive dish, which will look great on the New Year's table.

Vegetable extravaganza

This light and dietary salad was named so for a reason. The finished snack is low in calories, so it will be an excellent addition to numerous meat dishes or the basis of the diet of vegetarian food lovers. To prepare a vegetable salad you will need the following ingredients:

The process of preparing this simple salad will take approximately 40-45 minutes. The place to start is by boiling the vegetables. Wash the potatoes and carrots thoroughly and cook on the stove until fully cooked. Cool the finished vegetables, peel and cut into small cubes. Apply the same cutting method to cucumbers and onions.

The olives are cut into thin slices, and the Korean carrots are chopped into cubes. Mix all ingredients in one bowl, add canned peas, spices, vegetable oil. You can diversify the taste with any seasonings. Despite this absurdity of ingredients, the dish turns out very tasty, healthy and piquant.

Attention, TODAY only!

We are preparing a salad of tomatoes and olives, I warn you: there will be a lot of greens in it! Unpack the salad mixes and place them in a large salad bowl. Read on the packaging whether they need to be washed; they are mostly sold ready-to-eat. Now wash the cherry tomatoes and quickly cut them in half. The other day I posted a super useful article in which I told . It describes one secret that will definitely save you time in the future 😉
Place the chopped cherry tomatoes in the salad bowl. A fresh salad with olives and cherry tomatoes will turn out very colorful, I love this combination of bright colors, as in the photo! For a long time, a photo of this salad was on my main page :)
Add green olives. Now I’ll tell you another secret! I highly recommend using pitted olives only! They are much tastier, their taste is at least similar to those real olives that I tried in warm countries. It’s better to spend a few minutes and free them from the seeds yourself. To do this, place the blade of a wide knife flat on the olive and press on top with your palm - ready!

Place pitted green olives in a salad bowl, salt and pepper to taste. Drizzle with olive oil and squeeze in lemon juice. We always remember that the dressing for any salad or appetizer should contain oil and acid in proportions of 3 to 1. And fresh olive salad with Cherry tomatoes is no exception.
Mix the salad well with cherry tomatoes and olives so that all the flavors and aromas merge together.
And here is that red fish I was talking about! My recipe turns out simply magical! This is the food of the gods! She praised herself. And its ideal combination is a vegetable salad with tomatoes and olives!

Now let's quickly summarize.

Fresh salad with olives and cherry tomatoes. The recipe is short

1. Place the salad mix in a salad bowl, wash and dry the Cherry tomatoes.
2. Cut cherry tomatoes in half and also transfer it to the salad bowl.
3. We peel the olives from the pits: press them with each hand through the flat side of the knife, transfer them to the salad bowl.
4. Pepper, salt, pour olive oil and lemon juice in a ratio of 3 to 1.
5. Serve a fresh salad with olives and cherry tomatoes on the table!

Now you know another quick and tasty recipe and, of course, it was not the last! If you don't want to miss anything, sign up for the recipe newsletter in the right sidebar! Cook with love, leave comments and remember that you are more talented than you can imagine, and of course... Enjoy your meal!