Salad with tomatoes and cheese - general principles of cooking
Tasty and beautiful dish - a pledge of good appetite and good health. To do this, follow these rules:
- Use only natural and organic products
- Refuse to use products of industrial production, sweet and flour
- Eat as much fruit and vegetables as possible
Given these rules, it will be easy to lose not only excess weight, but also health problems. For breakfast, lunch and dinner, prepare healthy salads by combining various foods. Very useful and at the same time incredibly tasty will be a salad with tomatoes and cheese. Combining healthy carbohydrates and the necessary proteins for any organism, you provide a service to your health. Also a special plus in the preparation of a salad with tomatoes and cheese is delicious, fresh and completely light salads.
Salads with tomatoes and cheese - preparation of food and dishes
When purchasing tomatoes, give preference to fruits grown in the territory of your native country. Imported imported products look beautiful, but before shipment the cargo is seriously affected by preservatives, so that the vegetables are delivered in the best possible way, and then they can be sold for about a month. Imported fruits and vegetables need to be very carefully washed, and then remove the skin or peel.
Domestic vegetables should also be thoroughly washed, as the fields are treated with pesticides. But in any case, tomatoes grown in native fields are more useful than imported ones.
When buying cheese, pay attention to the price - you should not buy a cheap product. The price must be either average or above market. It is very good if you know specific manufacturers of high-quality dairy products or you have proven dairies in the city.
For a salad with tomatoes and cheese, choose soft sorts of medium-fat cheese - Fet, mozzarella, cheese, Philadelphia-style syrts. It is best if the cheese is weak or medium salted.
When choosing dishes for salad, give preference to deep bowls made of ceramic or porcelain. Also, do not forget to prepare for convenience of cooking 4-5 pial or plates for the components. Tomato and cheese salad recipes:
Recipe 1: Salad with Tomatoes and Cheese
Salads with vegetables and lactic acid products are consumed throughout the world, but the Italians especially like these salads with tomato and cheese. Their climate does not allow to eat fatty foods, and therefore local craftsmen and housewives have introduced culture with the consumption of vegetables with cheese, which is magnificent in combining the nutrients that people need.
- Mozzarella 200 grams
- Tomatoes 2-3 pieces (fresh, medium size)
- Fresh basil
- Black pitted olives
- Olive oil
Wash tomatoes and peel them. Cut the tomatoes into thin slices.
Cut mozzarella into thin slices.
Fresh basil wash and cut large with a knife.
Each olive cut in half.
Put the salad, putting tomatoes and cheese in layers, add olives and basil, sprinkle with oil and salt. Serve this salad with tomatoes and cheese for breakfast and lunch.
Recipe 2: Salad with tomatoes and cheese in Greek
In addition to the Italians, the Greeks have long tasted and appreciated the taste of salad with tomatoes and cheese, and everyone knows the salad called “Greek”. Try its fresh spring-summer variation.
- Fresh tomatoes 2-3 pieces
- Fresh cucumber 2 pieces
- Feta cheese or light-salted brynza 200 grams
- Bulgarian pepper fresh 1 piece (preferably yellow)
- Fresh parsley
- For dressing - Dijon mustard, olive oil, soy sauce
Wash the vegetables thoroughly, remove the tails, and the seeds from the pepper. Cut the tomatoes into large slices, the cucumber into half-round slices, and the pepper into straws. Cut vegetables large, so they should be in a salad with tomatoes and cheese in Greek. Sliced large vegetables give up less juice.
Cheese, you chose for salad, cut into cubes, also not small.
Wash and chop the parsley.
Mix the butter, mustard (2 teaspoons) and soy sauce (1 dessert spoon). Dijon mustard pips will give the salad some spice.
Mix the ingredients gently, so as not to flatten the vegetables and so that they do not emit a lot of juice, adding gradually dressing and greens.
Recipe 3: Salad with tomatoes and cheese in a Mediterranean style
If you are preparing a salad with tomatoes and cheese, keep in mind that seafood is perfectly combined with these products. Salad with tomatoes and cheese will be great with shrimps and squid. You can also add your own fish, preferably red and slightly salted, mussels or octopuses.
- Mozzarella or low-fat feta 200 grams
- Tomatoes 3 pieces (fresh, medium size)
- Squid 2 fresh-frozen carcass
- Shrimps 200 grams
- Green olives without stones
- For dressing - olive oil, salt, parsley and fresh dill
Tomatoes wash and remove the tails. Cut the tomatoes into large cubes.
Cheese also cut into cubes.
Thawed squid carcasses lower in boiling salted water for 2 minutes, then remove. Cool and cut into straws.
Boil the shrimps (5-6 minutes in boiling salted water), drain, cool and peel.
Each olive cut in half, wash and chop the greens.
Mix all the ingredients of the salad with tomatoes and cheese, add olive oil and salt to the vegetables and seafood.
Recipe 4: Salad with Tomatoes and Cheese and Ham
Another variation of light and fresh salad is a salad with tomatoes and cheese with ham. In this salad, you can also use hard varieties of cheese, give preference to varieties with a light spicy taste. But the ham should be lean.
- Cheese of any grade 200 grams
- Tomatoes 3 pieces (fresh, medium size)
- Ham 200 grams
- Bulgarian pepper 1 piece
- Dill fresh, parsley
- For dressing - fat sour cream, pumpkin seeds, salt
Tomatoes and peppers wash well, remove the tails and seed from the pepper. Cut vegetables into large cubes.
Cheese grate on a coarse grater - if you have chosen a solid variety of cheese for salad. If you prefer soft varieties, then cut with a sharp knife into cubes.
Ham cut into thin strips.
Wash fresh greens and cut them as small as possible.
Mix the salad by adding sour cream and pumpkin seed to it. Seeds in a salad with tomatoes and cheese will not only make it healthier, but spicier and more unusual.
Recipe 5: Salad with Tomatoes and Cheese Warm
This salad can be prepared when there are fresh young zucchini on the market. This salad with tomatoes and cheese is used both as a side dish and as a separate dish.
- Salty cheese of any solid grade 200 grams
- Tomatoes 3 pieces fresh
- Young squash 2 pieces
- Olives or pitted olives
- Sunflower oil
- Basil dried salt
Wash tomatoes well and cut into thin slices.
Zucchini also wash, cut the tails and cut it into semicircular slices.
Cheese grate on a medium grater.
Cut each olive with a knife into two parts.
Lubricate the red-hot pan with oil, put zucchini on it, salt it. Stir gently for 10 minutes, stirring occasionally. In 5 minutes add tomatoes and dry basil to the pan. After turning off the fire immediately serve, sprinkled with lettuce and cheese.
Salad with tomatoes and cheese - secrets and tips from the best chefs
Salad with vegetables and cheese is better to fill with vegetable oil - linseed, olive or unrefined sunflower.
If you are preparing a salad exclusively with vegetables, then use soft cream cheese varieties, but if meat or sea food predominates in the salad, then wiped hard cheese varieties are perfect. These salads fill with sour cream or other sour cream dressings.
On the shelves of stores not so long ago appeared dried tomatoes. You can also add them to the salad with tomatoes and cheese to give the dish an original flavor.
If you filled a salad with tomatoes and cheese with sour cream dressing, then it would be appropriate to put it in the refrigerator for an hour or two before serving for greater impregnation.