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Summer salad

Summer salad


Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Summer salad:

Boil the potatoes in their skins in salted water. Meanwhile, chop the small dill and fine onion, cut the radishes and cheese into cubes. Boiled eggs are cut into thin slices, and the tomato as well and then in two. When the potatoes are cooked, peel them and cut them into small cubes. When warm, add a little olive oil, a little vinegar, salt and pepper and mix with the other ingredients and let cool for 30 minutes.


  • 150 g canned tuna
  • 100 g wholemeal pasta
  • 200 g cherry tomatoes
  • 100 g of salad created
  • 80 g mozzarella
  • 50 g olives
  • sare, oregano
  • extra virgin olive oil

The first time we boil the pasta in salted water, and when they are ready we pass them through a stream of cold water and let them drain well.
The tuna, which must be well drained of oil, I put it in a bowl and grind it carefully with a fork.

I added the well-washed, dried and torn lettuce pieces, then the olives.

I cut the tomatoes and mozzarella balls in half and added them, then the cold pasta and I sprinkled salt and oregano, then the olive oil (3-4 tablespoons).

I lightly mixed the ingredients, put in two smaller bowls and served. Very simple, easy and good. Good job and good appetite!

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Cucumber salad is perfect for a healthy summer lunch

Ingredient:

  • 3 cups (approx. 400 grams) of sliced ​​cucumbers
  • 1 cup (approx. 130 grams) of sliced ​​red onion
  • & frac12 cup (approx. 75 grams) chopped coriander
  • 100 grams of feta cheese
  • 1 cup (approx. 130 grams) of boiled chickpeas
  • & frac14 cup extra virgin olive oil
  • Juice from 1 lemon
  • & frac12 teaspoon hot pepper flakes
  • & frac14 teaspoon salt
  • Black pepper

Method of preparation:

Mix the salad ingredients (cucumber, red onion, coriander, chopped feta cheese and chickpeas) in a large bowl.

In a smaller bowl, mix the dressing ingredients (olive oil, lemon juice, hot pepper flakes, salt and pepper) until the vinaigrette becomes creamy. You will be able to add more salt and pepper, if you feel that it is still needed after mixing the dressing with the salad.

Gently pour the dressing over the salad and mix. You can serve it immediately, but our advice is to leave the salad in the fridge for at least 30 minutes, to intensify all the flavors. You can keep it cold for up to 2 days.

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Summer salad

Summer salad is one of my favorites, because it is made quickly and it is cheap. Because we are in the period when fresh vegetables are in large numbers in the market and in the supermarket, I try to make a salad every few days or to accustom those in the house to eat them as often as possible. You can make summer salad from anything you like but you have to pay attention to how to combine foods. So I chose a simple and fast combination, I think it didn't take me more than 15 minutes to do it.

  • iceberg salad
  • arugula
  • Cherry tomatoes
  • cucumber
  • pepper
  • cheese
  • boiled egg
  • avocado

The quantities can vary depending on how much you like the respective vegetables or for how many people you prepare this salad!

The dressing can be made from olive oil, balsamic vinegar, salt and a little low-fat yogurt.


Couscous salad with peas

250 g Băneasa couscous
salt
250 ml homemade vegetable soup
250 g peas
150 g canned corn grains
1 clove of garlic
1 larger red bell pepper
1 juicy lemon
3 tablespoons olive oil
mint leaves for decor

Put the couscous in a bowl, pour the hot soup, a pinch of salt and mix with a fork. Cover the bowl with a clean towel, leave for 15 minutes, then mix well with a fork until fluffy.
Put the peas in boiling water with a little salt until they soften, pour them into a colander, let them drain and cool.

Mix the couscous with the peas, the well-drained corn kernels, the crushed garlic and the diced red pepper.

Mix the oil with the lemon juice and a little salt and pour the dressing over the couscous. Mix lightly, put the salad in bowls, decorate with mint leaves and serve.


RECIPES: Greek quick summer salad

Do you want to make it softer with heavy foods and eat healthier foods? Immediately prepare a Greek salad, according to a super-quick and tasty recipe, which you will love!

INGREDIENTS

or lettuce
2 pieces of bell pepper
1/2 red onion
150 g black olives
150 g cherry tomatoes
1/2 fabio cucumber
150 g feta cheese

DRESSING INGREDIENTS

3 tablespoons extra virgin olive oil
lemon juice and juice
2 teaspoons chopped parsley
1/2 teaspoon oregano
salt
pepper

METHOD OF PREPARATION:

1. Wash the lettuce and break it coarsely with your hands.
2. Then clean the peppers and onions, then cut the onion into scales and combine them with the rest of the sliced ​​or diced ingredients.
3. Separately, combine the extra virgin olive oil with the juice and juice of a lemon with salt and pepper to taste, then add the parsley and oregano. You can mix the emulsion with the vertical blender for a more homogeneous dressing.
4. Pour the dressing over the Greek salad just before serving, as it can soften the lettuce.


RECIPES: Greek quick summer salad

Do you want to leave it softer with heavy foods and eat healthier foods? Immediately prepare a Greek salad, according to a super-quick and tasty recipe, which you will love!

INGREDIENTS

or lettuce
2 pieces of bell pepper
1/2 red onion
150 g black olives
150 g cherry tomatoes
1/2 fabio cucumber
150 g feta cheese

DRESSING INGREDIENTS

3 tablespoons extra virgin olive oil
lemon juice and juice
2 teaspoons chopped parsley
1/2 teaspoon oregano
salt
pepper

METHOD OF PREPARATION:

1. Wash the lettuce and break it coarsely with your hands.
2. Then clean the peppers and onions, then cut the onion into scales and combine them with the rest of the sliced ​​or diced ingredients.
3. Separately, combine the extra virgin olive oil with the juice and juice of a lemon with salt and pepper to taste, then add the parsley and oregano. You can mix the emulsion with the vertical blender for a more homogeneous dressing.
4. Pour the dressing over the Greek salad just before serving, as it can soften the lettuce.


Cucumber salad is perfect for a healthy summer lunch

Ingredient:

  • 3 cups (about 400 grams) of sliced ​​cucumbers
  • 1 cup (approx. 130 grams) of sliced ​​red onion
  • & frac12 cup (approx. 75 grams) chopped coriander
  • 100 grams of feta cheese
  • 1 cup (approx. 130 grams) of boiled chickpeas
  • & frac14 cup extra virgin olive oil
  • Juice from 1 lemon
  • & frac12 teaspoon hot pepper flakes
  • & frac14 teaspoon salt
  • Black pepper

Method of preparation:

Mix the salad ingredients (cucumber, red onion, coriander, chopped feta cheese and chickpeas) in a large bowl.

In a smaller bowl, mix the dressing ingredients (olive oil, lemon juice, hot pepper flakes, salt and pepper) until the vinaigrette becomes creamy. You will be able to add more salt and pepper, if you feel that it is still needed after mixing the dressing with the salad.

Gently pour the dressing over the salad and mix. You can serve it immediately, but our advice is to leave the salad in the fridge for at least 30 minutes, to intensify all the flavors. You can keep it cold for up to 2 days.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


RECIPES: Greek quick summer salad

Do you want to leave it softer with heavy foods and eat healthier foods? Immediately prepare a Greek salad, according to a super-quick and tasty recipe, which you will love!

INGREDIENTS

or lettuce
2 pieces of bell pepper
1/2 red onion
150 g black olives
150 g cherry tomatoes
1/2 fabio cucumber
150 g feta cheese

DRESSING INGREDIENTS

3 tablespoons extra virgin olive oil
lemon juice and juice
2 teaspoons chopped parsley
1/2 teaspoon oregano
salt
pepper

METHOD OF PREPARATION:

1. Wash the lettuce and break it coarsely with your hands.
2. Then clean the peppers and onions, then cut the onion into scales and combine them with the rest of the sliced ​​or diced ingredients.
3. Separately, combine the extra virgin olive oil with the juice and juice of a lemon with salt and pepper to taste, then add the parsley and oregano. You can mix the emulsion with the vertical blender for a more homogeneous dressing.
4. Pour the dressing over the Greek salad just before serving, as it can soften the lettuce.


RECIPES: Greek quick summer salad

Do you want to leave it softer with heavy foods and eat healthier foods? Immediately prepare a Greek salad, according to a super-quick and tasty recipe, which you will love!

INGREDIENTS

or lettuce
2 pieces of bell pepper
1/2 red onion
150 g black olives
150 g cherry tomatoes
1/2 fabio cucumber
150 g feta cheese

DRESSING INGREDIENTS

3 tablespoons extra virgin olive oil
lemon juice and juice
2 teaspoons chopped parsley
1/2 teaspoon oregano
salt
pepper

METHOD OF PREPARATION:

1. Wash the lettuce and break it coarsely with your hands.
2. Then clean the peppers and onions, then cut the onion into scales and combine them with the rest of the sliced ​​or diced ingredients.
3. Separately, combine the extra virgin olive oil with the juice and juice of a lemon with salt and pepper to taste, then add the parsley and oregano. You can mix the emulsion with the vertical blender for a more homogeneous dressing.
4. Pour the dressing over the Greek salad just before serving, as it can soften the lettuce.