1. I washed the tomatoes, cut them into slices about 2-3mm.
2. I cleaned the garlic and cut it into thin strips.
3. In a bowl I put the slices of tomatoes, I salted and peppered them, I put a few slices of garlic and olive oil, ..... and I continued to make the layers, until I finished the tomatoes. refrigerated an hour before serving.
Hummus with tahini, a day of fasting, a day with humus. Start the day with hummus and you will have a very hearty breakfast both on normal days and on fasting days. With toast, cakes, sticks, hummus is just as creamy and fine with tomatoes and parsley complete the vitamins and the taste will be as expected.
The chickpeas drain the juice from the can but we take care to keep it. Put the beans in a blender with 6 tablespoons of their water and blend them until it becomes a fine paste. Add a little of the juice if you think it is too thick, but not too much. Pour the pasta into a bowl and mix the olive oil with a spoon, then add the tahini paste one by one and mix well. The volume must increase and become finer and softer. Peel a squash, grate it and add it to the hummus, followed by salt, pepper and lemon juice, which is a must in this recipe. Serve on any day of fasting and at any meal is welcome. Good appetite!
Cut the tomatoes into cubes and chop the parsley, add to a bowl and season with oil and salt. Mix and serve with hummus, it complements wonderfully and you will surely like it. Good appetite!
a few lettuce leaves
Prepare all the ingredients, respectively the tomatoes and lettuce are washed well, the onion and garlic are cut very finely, and the potatoes are boiled. When they are ready to cook, cut the potatoes into rounds, put them in a bowl and add the onion, garlic, small sliced tomatoes and pitted olives, cut into small pieces. Season with salt, pepper and olive oil and mix all slowly. It sits nicely on a plate garnished with lettuce leaves. Good appetite!
Tomato salad with stuffed sticks
For the sauce, wash the mint and cut it into small pieces. Make it from walnuts, oil, lemon juice, cayenne pepper and honey with a mixer puree. Season with salt and pepper. Heat a pan and heat the sticks. Wash the vegetables.
Peel a squash, grate it and cut it into small pieces. Then cut it into small pieces. Place them on plates, salt and pepper.
Wash the mint sprigs, break the leaves and put them among the tomato slices. Pour in the walnut and vegetable sauce. Place the olives as a decoration over the salad. Meanwhile, cut the sheep's cheese into pieces.
Fill the sticks with salad leaves and cheese, roll them and cut them obliquely in the middle. Bring the stuffed rolls to the table with the tomato salad.
3 tablespoons chopped walnuts
7 mint branches
4 tablespoons olive oil
4 tablespoons lemon juice
1 cayenne pepper powder
1 teaspoon of honey
salt, freshly ground pepper
For the salad:
& frac12 of cucumber
1 green bell pepper
4 fleshy tomatoes
seedless black olives
4 leaves of lettuce
80 g sheep cheese
1. Cut tomatoes into slices or quarters, as desired. Combine them with green onions, finely chopped parsley, salt, pepper and plenty of olive oil.
2. Roast the chorizo slices in a little oil until golden brown and crispy.
3. Finally, add the lightly sliced oil. Place the crispy sausage slices and garlic on top of the tomato salad.
4. Serve the tomato salad according to Jamie Oliver's recipe as such, with cheese or as a side dish next to a meat dish.
Green tomato salad
For many years I did not want to hear about green tomatoes, being used to red and perfectly ripe tomatoes from Romania. But, in the area where I live, the most appreciated tomato salad it is made with green tomatoes, the ox heart tomatoes being ideal. Today I propose a green tomato salad recipe, delicious and very easy to make.
Last year I brought from Romania, directly from my cousin's yard, a small bag of seeds (real Romanian tomato seeds) and in the spring I planted them. I didn't expect to see any tomatoes from them, but here the miracle happened and at the moment I can boast over 30 tomato plants.
Ingredients & # 8211 Tomato salad
- 800 g green tomatoes
- 50 ml olive oil
- 2 tablespoons orchid sauce
- 1 teaspoon brown sugar
- 3 cloves of garlic
- 200 g cheese flakes / mozzarella / feta / telemea
- fresh thyme
Method of preparation
- Put the tomato slices in a bowl, add the olive oil, the Worcestershire Sauce, the finely cleaned and chopped garlic, the brown sugar, the pepper and 1 small sprig of fresh thyme.
- Mix well and let the tomatoes marinate for about 10 minutes.
- Heat a grill very well and fry the tomatoes for 2-3 minutes on each side (from time to time grease them with a little sauce).
- Place the tomato slices on a plate and, after they have cooled, add the very well drained cheese flakes.
- Before serving, sprinkle the slices with a little olive oil.
4.5 Based on 14 Review (s)
18 comments to & ldquo Tomato Salad & rdquo
Hi Laura, a recipe that must be tried immediately given the tomato season. Without a doubt, it is very good. But I have a question what do you call "cheese flakes" in the Italian version (I mean what product do you buy). All the best
Geta, my dear, in Italian they are called Vitasnella milk flakes. you can find other brands, at Conad, Lidl, Emi, Coop.
Pup with love!
I'm not a big fan of green tomatoes either. I'm thinking a bit about gogons, which are a bitter idea. But your photos are so successful that I'm thinking of trying them too! Congratulations!
My dear, I hope you like it!
it looks very good and is also very good. We did something similar before the tomatoes ripened in the garden and we really liked the taste. I will also try your version.
I'm glad you like it!
Happy Birthday! I wish you good health, joy and everything you want. You are extraordinary
I'm glad you like it. Yes, I made the recipe.
Interesting recipe, but I knew that green tomatoes contain solanine, a toxic substance. During a google search I also found the fragment below:
& # 8222Solanin is found in appreciable amounts in all green organs of the potato, including berries (tomato-like fruits). It is also found in eggplant, gogonele, tomato stalk. & # 8221
I posted a message last night about solanine that is found in green tomatoes and today I don't see this message anymore. Did it contain wrong information?
In my grandmother's village (and later I found out that not only there) there is a & # 8230 & # 8222zacusca & # 8221 called & # 8222liutica & # 8221 (elsewhere, I heard her say & # 8222ciusca & # 8221) from: green tomatoes, baked on the plate on the embers or on the grill, baked peppers (it must be hot and one-two), garlic and hot oil & # 8230 sometimes, when it's the season, put a small eggplant, rather rounds fried in oil (in which case no more oil is added at the end) than baked. The ripe tomatoes and eggplant are crushed in a bowl of garlic crushed with salt, with the & # 8222 wooden urinal & # 8221, the baked / fried pepper on the plate is peeled and cleaned of seeds and finely chopped with a knife. Leave about a pepper baked per person, untouched and with a spine, immersed in the bowl with the resulting mixture. In summer, when the tomatoes were ripe, the green tomatoes were replaced by the ripe ones. I mean I was lying in that bowl all at the table with hot bread (the holes in the bread were filled with lute) and I was blowing on my fingers & # 8211 I didn't know any if I was blowing scalding (both lute and bread were eaten hot) or hot or both. The youngest in the family was always allowed to wipe the bowl (I was the youngest in the family). If there was a piece of goat's cheese that was only a week old, it was crazy! And everything was even more appreciated at noon, in the field, in the shade of the press hanging from the raised bolts of the cart & # 8230 after which I pulled a half-hour nap and a large cup of spring water from the shade and back to the job!
My dear, thank you very much for this beautiful story. You made me want to and I think I'll try lute too because I have some green tomatoes that certainly don't ripen now. Thanks a lot for the recipe! I kiss you dearly!
Tomato salad with cucumbers
Tomato salad with green cucumbers, seasoned with dill and served with oil and vinegar dressing
Tomato and cucumber salad.
Tomato and cucumber salad, prepared with bell peppers, onions, Telemea cheese and hot peppers
Baked pepper salad with tomatoes
Baked pepper salad with tomatoes and dressing in oil and vinegar, seasoned with dill
Lentil salad with peppers and tomatoes
Lentil salad with tomatoes, peppers, onions and olives, with dressing of lemon juice and oil
Delicious tomato salad with yogurt sauce it is prepared in a maximum of a quarter of an hour, that is why it is an ideal garnish for the moments when you are in a time crisis.
1. Cut the tomatoes, onions, peppers and cucumbers into cubes.
2. Finely chop the parsley.
3. Mix the yogurt, parsley, mustard, salt, basil and gradually add the oil to even the sauce.
4. Add the chopped vegetables over the yogurt sauce and mix to integrate the vegetables.
Tomato salad with yogurt sauce it has a light consistency and therefore can be served with grills and steaks. Good appetite!
How do we prepare the recipe for hummus and tomato salad with pomegranates?
We drained the canned chickpea juice into a cup - we'll need it.
The chickpeas, along with all the other ingredients, I put them in the vegetable chopper. (It can also be made in a small blender).
I mixed them. The result was a little gnarled, so I poured a little juice from the canned chickpeas. I mixed again.
(The juice is added, little by little, as needed, until the hummus is well homogenized and has a pleasant silky consistency).
For the salad:
I chopped the diced tomatoes. I prepared the salad dressing from oil, lemon juice and pomegranate concentrate. I poured it on top and mixed well.
I added finely chopped mint and parsley, and pomegranate seeds.
The average grade given by the jury for this recipe is 8.75.
Recipes with Gina Bradea & raquo Recipes & raquo Hummus and tomato salad with pomegranates, quick, simple and healthy recipe
Preparation tomato salad
We place a bed on a plate lettuce leaves.
Pour a salad over the salad simple dressing of: 1-2 tablespoons vinegar + 1 tablespoon olive oil + 1 teaspoon sugar + 150ml water.
Mix the dressing with the salad leaves and we can add a little more vinegar if necessary.
Put the plate aside until we prepare the other ingredients.
Shallots finely chop and place in a bowl.
ginger clean and grind with the garlic clove.
Place the ginger over the shallots together with 1 tablespoon of olive oil and 1 tablespoon of vinegar.
Shallots do not have the strong taste of ordinary onions. And ginger only brings a refreshing air and a lemon flavor. The combination is absolutely special.
Ginger onion is placed over the salad. And we put them aside until we prepare the tomatoes.
Onions with ginger and vinegar can also be tried separately. That is, without tomatoes and lettuce leaves.
Goes great with vegetarian dishes, such as the pea dish you find here.
Tomatoes cut round slices and place over the first 2 layers.
Sprinkle the tomatoes with the last tablespoon of olive oil. And sprinkle over dried herbs: thyme, oregano, basil.
An even better option in summer is decorating with freshly chopped parsley.
The salad can be garnished with grated Telemea cheese. If you do not like the cheese in the salad then it does not spoil a pinch of salt over the tomatoes.
If you want to try other salad dressings that will make you make friends with vegetables and fruits, see also Salad dressings: 3 recipes you have to try.
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