Salads with dried tomatoes

Salads with dried tomatoes

Dried tomatoes have a rich sweet-sour taste, which can ennoble any snack, giving it a piquancy and delicacy. Moreover, they retain almost all valuable substances contained in fresh tomatoes, but in a more concentrated form. Salads with dried tomatoes are not only tasty, but also useful. Most of them are prepared according to simple recipes, since this ingredient is so good in itself that it does not need to be supplemented with a large number of ingredients.

Cooking Features

Cooking salads with dried tomatoes is not a difficult process, but it has a number of subtleties.

  • Dried tomatoes are usually stored in oil. Before adding them to a salad, it is worth blotting with a napkin to remove its excess. If you are not worried about the calorie content of ready-made meals, you can add the product to the appetizer, without releasing it from the oil.
  • Some chefs recommend washing dried tomatoes before use. There is no need for this. This manipulation will slightly reduce the calorie content of the product, but will negatively affect its taste.
  • How finely chopped dried tomatoes depends on the selected recipe. Sometimes they are cut into small pieces, sometimes into strips, sometimes into large pieces. Some recipes involve the use of whole tomatoes.
  • It is customary to cool foods that have been heat-treated before combining with other ingredients. This is not a fad: when mixing products with different temperatures, snacks deteriorate faster. The exception is warm salads, which are often prepared from dried tomatoes.

Dried tomatoes go well with cheese, fish, seafood, chicken, meat, sausages, eggs, greens, and many other products. Salads with them can be prepared according to completely different recipes and have a different taste.

Salad with dried tomatoes and champignons


  • dried tomatoes - 150 g;
  • fresh champignons - 0, 3 kg;
  • Bulgarian pepper - 0, 2 kg;
  • red onion - 100 g;
  • fresh greens - 100 g;
  • lemon - 0, 5 pcs .;
  • olive oil - 60 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Wash the champignons well, dry with a napkin. Slice as thin as possible. Put in a bowl.
  • Squeeze juice out of half a lemon, pour mushrooms on it. Sprinkle with pepper and salt, mix. Leave to marinate for half an hour.
  • If your dried tomatoes are large, cut each into 2-4 pieces. Leave small tomatoes whole, put to mushrooms.
  • Free from the husk and cut the onion into thin half-rings. Add to mushrooms and dried tomatoes.
  • Cut greens into medium-sized slices, send to bowl with other products.
  • Wash the Bulgarian pepper, remove the seeds from it, at the same time removing the stem. Pepper pulp cut into strips, combine with the rest of the components.
  • Fill the salad with vegetable oil.

Instead of fresh mushrooms, pickled with his own hand, you can use canned champignons.

Salad with dried tomatoes and green beans


  • dried tomatoes - 100 g;
  • string beans - 0, 25 kg;
  • fresh basil - 20 g;
  • dried herbs - 5 g;
  • feta cheese or similar cheese - 0, 2 kg;
  • olive oil - to taste.

Method of preparation:

  • Boil water. Dip the haricot beans, washed and cut into 1, 5-2 cm pieces. Add salt and pepper, cook for 15 minutes.
  • Remove the beans with a slotted spoon, put them in a container with cold water. After 5 minutes, drain in a colander, let dry. Pour into a bowl.
  • Dried tomatoes cut into thin strips, send to the beans.
  • Add basil leaves to products.
  • Season with a spoonful of olive oil, put on a dish.
  • Cut the cheese into slices, lay them on top.
  • Sprinkle with dried herbs, drizzle with oil.

Salad made according to this recipe can be considered dietary. It will appeal to those who monitor the health and control their weight.

Salad with dried tomatoes, chicken breast and Chinese cabbage


  • Chinese cabbage - 0, 25 kg;
  • dried tomatoes - 0, 2 kg;
  • chicken breast fillet - 0, 2 kg;
  • onions - 100 g;
  • vegetable oil - 20 ml;
  • salt, mayonnaise, fresh dill - to taste.

Method of preparation:

  • Boil the chicken breast fillet, cool, cut into small cubes, place in a mixing bowl.
  • Coarsely dried tomatoes, add to chicken.
  • Free the onions from the husk. Cut into thin half rings.
  • Heat the butter, put the onion in it and fry until golden brown. When the onion has cooled, transfer it to the other ingredients.
  • Disperse cabbage into leaves, wash them, dry with a napkin. Putting the leaves in piles, chop them into pieces of medium size, combine them with the rest of the products.
  • Salt the salad to taste, season with mayonnaise.

Before serving, sprinkle the snack with chopped dill.

Salad with dried tomatoes and cherry tomatoes


  • dried tomatoes - 100 g;
  • cherry tomatoes - 0, 2 kg;
  • fresh cucumber - 0, 2 kg;
  • quail eggs - 5 pcs .;
  • goat cheese - 100 g;
  • green onions - 50 g;
  • grape vinegar (6%) - 20 ml;
  • olive oil - 40 ml;
  • fresh greens, salt, pepper - to taste.

Method of preparation:

  • Cut dried tomatoes into strips. Put in a bowl.
  • Cut fresh cherry tomatoes into quarters, put them to dried tomatoes.
  • Boil quail eggs, cool and peel. Cut into quarters, put to the tomatoes.
  • Wash cucumber. Pat dry with paper towel. Cut off the tips. Cut the vegetable in half lengthwise, cut into semicircles, add to other foods.
  • Cut cheese into cubes, combine with other components.
  • Add finely chopped herbs and onions.
  • Fill the salad with a mixture of vinegar and olive oil.

The recipe for this dish refers to Italian cuisine, where dried tomatoes are added to many salads.

Salad with dried tomatoes, arugula and avocado


  • dried tomatoes - 0, 25 kg;
  • arugula - 100 g;
  • leaf lettuce - 100 g;
  • avocados - 0, 4 kg;
  • pumpkin seeds (peeled) - 20 g;
  • sunflower seeds (peeled) - 20 g;
  • balsamic vinegar - 20 ml;
  • olive oil - 60 ml;
  • salt, pepper - to taste.

Method of preparation:

  • Lettuce leaves and arugula wash. Drain, tear hands. Put half of the mixture on the dish, put the rest in the mixing bowl.
  • Add dried tomatoes to the salad mixture.
  • Mix olive oil with balsamic vinegar. Pour half of the resulting sauce to lettuce leaves and dried tomatoes, mix.
  • Cut the avocado in half, remove the bones. Peel the fruit, cut into slices, spread on lettuce leaves on a dish. Water the remaining dressing.
  • Put a mixture of arugula, lettuce leaves and dried tomatoes on an avocado.
  • In a dry frying pan, lightly fry pumpkin and sunflower seeds, sprinkle them on the finished salad.

Pumpkin and sunflower seeds in this recipe can be replaced by pine nuts: they are also well combined with dried tomatoes.

Salad with dried tomatoes, ham and olives


  • salad mix - 0, 2 kg;
  • pickled gherkins - 100 g;
  • dried tomatoes - 100 g;
  • pitted olives - 100 g;
  • ham - 0, 2 kg;
  • mozzarella - 100 g;
  • salt, spices, olive oil - to taste.

Method of preparation:

  • Tear lettuce leaves, put in a bowl.
  • Slice the olives, add to the salad.
  • Cut the ham into thin slices, put it to the salad and olives.
  • Gherkins cut into circles, combine with other ingredients.
  • Cut tomatoes into straws, add to other products.
  • Stir the contents of the bowl, place on the dish.
  • Break mozzarella balls with your hands, lay them on a salad.
  • Sprinkle the salad with oil, sprinkle with spices, salt and seasonings.

Salad according to this recipe is nourishing, but at the same time not heavy for the stomach.

How to decorate a salad with dried tomatoes

Dried tomatoes in the composition of the salad give it a sophisticated and noble look. But this does not mean that there is no need to decorate such snacks when serving them to the table, especially when it comes to a festive meal. You can offer a few ideas on how to decorate a salad of dried tomatoes.

  • You can spread the salad not on a bare plate, but on a leaf covered with salad leaves.
  • Leaves of spinach or basil can be spread around the salad, giving it a resemblance to a flower.
  • Salad tomatoes themselves can become a salad dressing. Several pieces can be left intact and put on the surface of the snack or around it.
  • Salad will look more elegant if sprinkled with sesame or pine nuts.
  • When preparing the salad with mozzarella, cut it into semi-circles or large plates, spread it on top, pour it with olive oil, sprinkle with dried aromatic spices. The snack, designed in this way, looks stylish and appetizing.
  • A salad of dried tomatoes can be decomposed into portion plates, giving it a cylindrical shape. A tin can with a carved bottom will help.

If you serve a salad of dried tomatoes in bowls, the guests will not be offended either.

Salads with dried tomatoes have a unique taste, look elegant and bright. Despite the ease of preparation, these snacks are often served to the holiday table.

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