vegetable salads What can be compared with such an easy and dietarydish like vegetable salads? This dish is extremely rich in vitamins and trace elements, and it also facilitates the easy assimilation by our body of proteins, fats and carbohydrates. And what could be better than a delicious vegetable salad? Let's consider some easy and fast ways of preparation of vegetable salads - both with various sauces, and with vegetable oil.

Assorted salad

If you like olives, an unusual vegetable salad "Assorti" will surely interest you. The recipe is very simple. For four portions of "Assorti" salad we need:

  • white cabbage - 300g
  • red bell pepper - 2-3 pods
  • seasonal greens (dill or parsley) - 100g
  • tomatoes 3-4 pcs.,
  • olives - 250g
  • salt, black pepper to taste
  • vegetable oil (olive oil) - 3 tbsp.
  • vinegar - 20g

Let's start preparing the basis of our salad: peeled from external hard leaves, washed cabbage, shredded and put into a container more than the volume of salad. Solim, watered with vinegar and set aside for 5-7 minutes, in order that the cabbage gave juice. The washed Bulgarian pepper is cut into thin half-rings, which will enable us to preserve its taste in the salad. After that, pour the chopped pepper into the pot of cabbage. Washed greens finely chopped and added to a common salad. Olives cut into thin rings and add to the general basis of lettuce. So, our foundation is ready. Now sprinkle the base with ground black pepper and season with vegetable oil. We put the vegetable salad in a salad bowl and decorate with quarters of tomatoes around the salad bowl.

Salad «Andalusian»

Another true decoration of the table will be a vegetable salad "Andalusian". The recipe is also not complicated. To prepare 4 portions of "Andalusian" salad we need:

  • tomatoes -250 g
  • cucumber -200g
  • radishes -150 g
  • onion - 150g
  • seasonal greens (parsley or dill) - 100g
  • vegetable or olive oil - 70g
  • table or apple cider vinegar - 30 g
  • pepper black ground, paprika, salt

Radish peeled, rinse and dry ona large grater. Then pour vinegar and wait until it releases juice. The juice must be drained. Tomatoes, cucumbers and onions shall be cut into small cubes and added to the radish. Pepper and salad to taste. We will add large cut greenery and fill our salad with oil. We mix it carefully and serve it to the table. One of the fine salads to meat in French or a chic steak will be a French salad. Such vegetable salads are difficult to prepare, but they can easily replace garnish with meat dishes. The recipe is offered below. To prepare 4 portions you will need:

  • boiled potatoes -5 pcs.
  • lemon - 1 pc
  • cucumber 2 pcs
  • green peas 150 g
  • boiled celery root -2 pcs
  • boiled carrots - 1 pc
  • onion - 2 pcs.
  • tomato sauce - 1h. l
  • mayonnaise - 200g
  • seasonal greens - 100g
  • pepper ground black, salt

Boiled hot potatoes, celery, onions,Cucumber and carrots are cut into small cubes and placed in a large container. Let's prepare a dressing for our salad. To make a dressing, mix mayonnaise, tomato sauce, add spices, lemon juice and finely chopped greens. Let's fill the salad and serve it to the table. This salad can optionally be filled with vegetable oil, but the taste, of course, will not be the same. Yes, and the recipe will change slightly. vegetable salads

Summer mosaic salad

You can not ignore such a tasty and useful salad as "Summer mosaic". To prepare this recipe, we will need:

  • zucchini - 1-2 pieces
  • eggplant - 1 pc
  • sweet peppers - 5-7-pcs
  • sour milk (sour milk or sour cream) - 1 glass
  • seasonal greens (dill or parsley) -100g
  • juice of one lemon
  • garlic - 3-4 cloves
  • vegetable oil 100g
  • salt, black pepper to taste

Let's start collecting our mosaic. Eggplant and zucchini wash and peel. Then, cut into cubes of medium size or circles. Eggplants are best cut into thin slices, as this will not only give an interesting touch to our salad, but also help to quickly remove the bitterness from them. To do this, salt our eggplants, cut into thin rings, and put in water for 7-10 minutes, so that bitterness comes out. Zucchini salted, but only in a separate from eggplant capacity. We'll wash the peppers, cleanse the seeds and cut them into cubes. Now roll the slices of courgettes and eggplant rings, fry in warmed vegetable oil. When zucchini and eggplants are ready, we put them in a salad bowl and let it cool down - this salad should not be hot. In the meantime, we will fry the sweet peppers in vegetable oil. After the pepper is ready, we mix it in a salad bowl with zucchini and eggplant. It's time to refill our summer mosaic. To do this, we take garlic, finely chopped or smashed and poured with sour milk (sour cream or curdled milk), then add the lemon juice without zest and finely chopped parsley or dill. Let the sauce steep for 7-10 minutes. Sauce can also be replaced with vegetable oil. The final touch of our mosaic - stir thoroughly all the vegetables and dress the sauce. Our salad recipe can serve as a second course to meat or simply a delicious table decoration.

Salad "Pasodobl"

A nice decoration of the table and a bright representativeGreek culinary traditions will become a salad "Pasodobl". The salad recipe is rather unusual, but very tasty. To prepare 4 servings of salad, we need: Base:

  • Salad - 2 heads
  • Root celery - 300g
  • Marinated cucumbers - 300g
  • Marinated sweet pepper - 3-4 pieces
  • Lemon juice - 2 tbsp. l.


  • Cream - 200g
  • Lemon juice 1 tbsp. l.
  • Green parsley - 150 g
  • Garlic - 3 cloves
  • Salt and pepper black ground to taste

Clear the root of the celery from the peel and remove itcoarse fibers. Then we cut it with thin straws, pour the juice of the lemon and leave it in the salad bowl for 3-5 minutes. While our celery is pickled, cut the pickled cucumbers and peppers in thin strips, and chop the salad. Add the chopped vegetables to the celery and mix everything thoroughly. Let's start cooking our sauce. Take the garlic, finely chop and hang it, then we'll pour the cream. Let's add in the sauce finely chopped greens, salt, pepper black ground to taste and mix thoroughly. Let's sauce for 10 minutes, then fill it with a salad. The sauce can be replaced with vegetable oil. Can be served to the table.

Greek salad"

Perhaps the most famous salad of Greek cuisine -this eponymous legendary salad "Greek". It is the perfect snack for red young wine. And at the same time, it is light and easy to prepare. To become the creators of the legend, we need:

  • Tomatoes - 4 pieces
  • Cucumbers - 2 pieces
  • Shallot 1 pcs. small size
  • Sweet peppers - 1 pc
  • Brynza (feta) -250 g
  • Olives without pips - 12 pcs
  • Marjoram greens - 1ch.L.
  • Olive oil - 3 tbsp. l.
  • Lemon juice - 1 tbsp. l.
  • Salt and black pepper to taste

Let's start with vegetables. Cucumbers will be washed and cut into two parts to remove the seeds. Then cut them into medium size cubes and put them in a salad bowl. Each tomato is cut into 6-8 slices and added to the cucumber. Pepper, after washing, cleanse the seeds and cut into cubes, approximately 2 x 2 cm. Cut the onions into half rings. Brynza is cut into 2 x 2 cm cubes, but it is better to break it into pieces of the same size (in the original, somewhere in Thessaloniki, you will be served a salad with a large piece of cheese and a bottle of olive oil, so that you feel like you are the author of a piece of culinary art). All the vegetables are put in a salad bowl and add the sliced ​​cheese and whole olives without pits. Then fill with olive oil and lemon juice. Although you can fill with any other vegetable oil. We add salt and black ground pepper to taste, although it is not necessary to salt, as the cheese already contains a sufficient amount of salt. We carefully mix our salad and rejoice our guests with the glorious traditions of Greece. salads vegetable recipes

Salad "Tango"

A very satisfying, very useful and unusual salad recipe - "Tango". To prepare 4 servings you will need:

  • 150 g of young carrots
  • 150 g long string beans
  • 150 grams of broccoli
  • 150 g of green asparagus
  • salt and sugar
  • 1 bunch of different seasonal greens
  • 1 hard boiled egg

For sauce:

  • 3 tbsp. spoons of sour cream
  • 3 tbsp. spoons of mayonnaise
  • 2 tbsp. spoons of lemon juice
  • 1 clove of garlic
  • ground black pepper

Let's start with the preparation of the sauce, as it mustto brew. Sour cream and mayonnaise is mixed and poured into foam. Garlic finely chopped and interpreted. Put the garlic in a mixture of sour cream and mayonnaise, season with lemon juice and add a little black ground pepper. Leave for 10-15 minutes. We'll clean the carrots. We remove the hard beans from string beans, wash the pods and drain them. We cut off the stems of broccoli, clean it well and cut it into pieces 3 cm long. We will wash and clean asparagus. Vegetables separately welded in strongly salted water until incomplete softening. The cooking time of carrots is about 15 minutes, beans - 8 minutes, broccoli - 10 minutes and asparagus - 20 minutes. In the water for asparagus, you can add a pinch of sugar. At this time, we will wash the greens, we will dry with a paper napkin and finely chop. Our vegetables are cooked, and we can begin to create a salad. With vegetables, we will salt the water, cool it, so that the salad is not hot, then decompose on a plate and sprinkle with herbs. We dress our salad with sauce, but do not mix. Sauce can be replaced if desired with vegetable oil. As you can see, the recipe is quite simple. We serve to the table.

Salad of baked pepper and corn

And finally, an unusual but simple salad thatwill not leave indifferent, even the most exquisite gourmets - salad of baked pepper with corn under garlic sauce with vegetable oil. To prepare this salad we will need: Basis:

  • Sweet pepper (large) - 8-10 pieces
  • Corn (canned) - 300g
  • Tomatoes - 200g
  • Onion - 100 g
  • Garlic - 6-8 denticles
  • Dill, celery (herbs) - 200g
  • Leaves of green salad


  • Lemon juice - 50g
  • Cream - 200g
  • Flour - 20g
  • Vegetable oil 60 g
  • Salt and black pepper to taste

First of all, we prepare the pepper. To do this, we wash it and put it completely on a baking sheet lubricated with vegetable oil. Put in the oven and bake at a temperature of 180-200 degrees 15-20 minutes. On readiness, we will get our pepper, we shall clear from a skin and seeds with a peduncle. Then cut into thin straws and put in a salad bowl to cool it. Tomatoes we will cut slices in width of 1 sm, we will cut leeks half-rings. Let's start preparing the sauce. In the frying pan pour vegetable oil, lightly warmed over low heat. Then add the cream and, preliminarily finely chopped garlic. Add salt and black ground pepper to taste. Bring to a boil, stirring constantly, and add flour. As soon as the sauce starts to thicken - turn off and let the sauce cool - hot will not work, as it neutralizes all useful substances. Ready basis is filled with cold sauce. And do not forget - vegetable salads should not only be tasty, original and useful, but also beautiful. We hope you have been helped by our recipes. Bon Appetit! We advise you to read: