When it's unbearably hot outside, you really want totry something bright, light and fresh. You don't even want to think about any dumplings or borscht. This is where fresh fragrant herbs and seasonal vegetables and fruits come to the rescue, providing us with vitamins and energy. Salad with cherry tomatoes is not only a great dish for hot weather, but also a wonderful opportunity to get into a summer mood and prepare your body for rainy autumn and cold winter. Today we will consider several of its options.
Salad with cherry tomatoes and feta
Using this recipe, you can surprise everyone.exotic aroma of the presented dish. The mixture of citrus fruits and various herbs will make any gourmet dizzy, mint with tomatoes will bring a little relief from the stuffiness, and juicy olives and cream cheese will give this summer dish a unique taste. Ingredients:
- 10-12 cherry tomatoes
- 40 grams of pitted olives
- 20 grams of purple fresh basil
- 20 grams of parsley
- 1 large orange
- 60 milliliters of olive oil
- 200 grams of Fetax cheese
- 60 grams of olives without pits
- 30 grams of fresh mint
- 1 medium lemon
- 1 red onion
- 1 pinch of freshly ground black pepper
Method of preparation:First, cut each tomato in half. Cut the cheese into small cubes. Cut the olives into thin strips. Cut the red onion into small cubes. Chop the parsley, basil and mint into strips. Remove the zest from the orange and lemon. Now put all the ingredients in a deep salad bowl, add freshly ground pepper and three tablespoons of olive oil, and mix everything thoroughly. The salad is ready!
Salad with cherry tomatoes and champignons
We offer you a wonderful recipe that belongs to Mediterranean cuisine – a salad of fried mushrooms, fresh aromatic vegetables and parmesan. Ingredients:
- 1 bunch of arugula
- 12-15 cherry tomatoes
- 250 grams of champignons
- 100 grams of Parmesan cheese
- 1 large bell pepper
- 150 milliliters of olive oil
- 15 milliliters of lemon juice
- Freshly ground pepper, salt to taste
- 1 teaspoon wasabi
Method of preparation:First, clean the mushrooms and cut them into thin slices. Place them in a hot frying pan with olive oil, pepper and fry until golden brown. While the champignons are cooling, cut the arugula into small pieces or leave it whole. Cut the cherry tomatoes in half. Cut the Parmesan cheese into thin slices. Cut the bell pepper in half, remove the seeds and chop into half rings. Now season all the ingredients with olive oil, add lemon juice and mix everything well. Considering that the recipe is special, you can add wasabi next, but if you are not a fan of spicy cuisine, you can omit it. The salad is ready!
Green salad with cherry tomatoes and pomelo
The recipe for this salad is very simple. I would like to say in advance that you can safely use orange instead of pomelo. It is better to serve the dish immediately. Ingredients:
- 350 grams of cherry tomatoes
- ½ pomelo or orange
- 5 large radishes
- 150 grams of salad mix of your choice
- ½ part of the Schisandra's stem
- 20 ml of rice vinegar
- 20 ml of olive oil
- 30 ml soy sauce
- 15 ml of sesame oil
- 10 ml maple syrup
- 1 pinch of sesame seed
- ½ teaspoon fish sauce
Method of preparation:Cut cherry tomatoes into quarters. Wash radishes, cut into thin circles. Peel lemongrass stalks, chop finely. Wash, dry and chop salad mix finely. Peel pomelo, cut into small cubes. Now make dressing by mixing olive oil, rice vinegar, sesame oil, soy sauce, fish sauce and maple syrup in a bowl. Put all ingredients here, mix everything well and sprinkle with sesame seeds on top. Salad is ready!
Salad of Cherry and Shrimp Tomato
In spring and summer, our body needs various nutrients and vitamins more than ever. That's why we offer a recipe for a spicy salad of small cherry tomatoes and shrimp. Ingredients:
- 350 grams of shrimp
- 200 grams of lettuce leaves
- 5-6 cherry tomatoes
- 50 milliliters of olive oil
- salt to taste
- 1 chili pepper
- 2 cloves of garlic
- 2 teaspoons lemon juice
- 1 teaspoon of honey
Method of preparation:Prepare the shrimp in advance: defrost, dry, and peel them. Place finely chopped garlic and chili peppers cut into rings in a hot frying pan with olive oil. Fry for two minutes and remove from the pan. Now fry the shrimp in this hot oil until golden brown. Meanwhile, cut the lettuce leaves into thin long strips. Cut each tomato into four pieces. Now prepare the dressing. Mix honey, lemon juice, salt, and cooled hot oil in a separate bowl. Season the salad with the resulting sauce and mix everything thoroughly. Considering the recipe, you can experiment with the dressing: use maple syrup or balsamic vinegar instead of honey. You can exclude salt altogether. This salad is perfect for a festive table during Lent, especially on those days when you can eat butter and fish. For those who do not adhere to such rules, you can add grated Parmesan to the dish.
Salad with cherry tomatoes and tuna
Ingredients:
- 400 grams of canned tuna
- 80 grams of arugula
- 300 grams of cherry tomatoes
- 1 onion bulb
- 4 boiled eggs
- 60 milliliters of olive oil
- 80 milliliters of soy sauce
Method of preparation:Cut the boiled eggs into circles. You can cut the arugula or leave the leaves whole - at your discretion. Cut the cherry tomatoes into halves. Cut the onion into thin half rings. Mash the tuna with a fork into small pieces. Transfer everything to a deep bowl or salad bowl, season with soy sauce and olive oil, now mix well. Serve the salad on portioned plates, garnishing with egg circles on top. The dish is ready!
Salad with cherry tomatoes, zucchini and beans
Ingredients:
- 350 grams of beans
- 350 grams of cherry tomatoes
- 1 large young zucchini
- 9-10 cloves of garlic
- 1 bunch of basil
- 20 milliliters of balsamic vinegar
- 50 milliliters of olive oil
- 30 milliliters of apple cider vinegar
- 1 pinch of freshly ground black and white pepper
- 1 teaspoon of sea salt
Method of preparation:Soak the beans in advance, preferably overnight. Put them on to cook. Now preheat the oven to 180 degrees. Meanwhile, prepare the tomatoes. Place them, without cutting, in a deep baking tray, salt and season with freshly ground pepper. Add the garlic cloves, balsamic vinegar and olive oil. Put all this in the oven for fifteen to twenty minutes. Now cut the zucchini into thin long strips. Place them in a preheated frying pan with olive oil and fry on both sides. Add a teaspoon of apple cider vinegar and olive oil, freshly ground pepper and sea salt to the cooked beans. Chop the basil. Serve in portions, placing the beans, tomatoes and zucchini on each plate. Pour the juice from the tomatoes in which they were stewed on top. Tip: if you choose this recipe, you can skip the sea salt and use regular salt. If you don’t have young garlic, take old garlic, but half as much.
Salad with cherry tomatoes, buckwheat and smoked chicken
Ingredients:
- 250 grams of smoked chicken fillet
- 12-15 cherry tomatoes
- 120 grams of buckwheat
- 150 grams of arugula
- 1 large stalk of celery
- 1 small onion red bulb
- 30 grams of Parmesan cheese
- ½ part chilli pepper
- ½ piece of lime
- 20 milliliters of soy sauce
- 1 pinch of freshly ground pepper
- 20 milliliters of sesame oil
- 2 cloves of garlic
- 20 milliliters of olive oil
- 1 teaspoon of honey
Method of preparation: Boil buckwheat.Cut the smoked chicken into thin strips. Cut the cherry tomatoes in half. Crush the garlic with a knife and chop finely. Mix all these ingredients together with the tomatoes, pour over the lime juice and leave to infuse. Meanwhile, cut the chili pepper into thin rings. Cut the red onion into eight wedges. Chop the celery into thin slices. Place all the ingredients in a salad bowl, season with sesame and olive oil, honey, soy sauce and mix well. Cut the Parmesan into thin flakes and garnish the salad. The dish is ready!
Lettuce salad
Ingredients:
- 500 grams of watermelon pulp
- 12-14 cherry tomatoes
- 120 grams of brynza
- 50 grams of salad mix
- 3 sprigs of fresh mint
- 50 milliliters of balsamic vinegar
- 40 milliliters of olive oil
- 15 milliliters of lemon juice
- 1 pinch of salt and freshly ground pepper
Method of preparation:Cut the watermelon pulp into large cubes. Cut the feta cheese in the same way. Put the salad mix on a plate and top it with halved cherry tomatoes. Drizzle it all with balsamic vinegar, lemon juice and olive oil. Put the watermelon and feta cheese on top of the tomatoes. Decorate everything with mint leaves, pepper and sprinkle with vinegar and olive oil. The salad is ready! Today we have presented you with wonderful recipes for salad with cherry tomatoes, which are very easy to prepare. Enjoy your meal! We recommend reading:
