Traditional recipes

Tomato salad with stuffed olives and basil

Tomato salad with stuffed olives and basil


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A simple, delicious recipe that any small or large chef can handle. I am pleased to be pampered with such a salad prepared with fresh and quality ingredients. I wanted to eat a salad quickly. Of course with what I found in the fridge. The large, fleshy tomatoes and garden "roses" were very tasty accompanied by stuffed olives.


NICOISE SALAD & # 8211 French tuna salad with potatoes, tomatoes, beans, eggs and olives

Salad Nicoise it is perfect for hot days when we don't feel like cooking. Salata Nicoise, a traditional recipe from French cuisine is easy and fast, it is tasty, with extremely pleasant colors and textures, which combine absolutely perfectly.

It's summer, hot, and our dinner will be simple and tasty. A Nicoise salad is my proposal for you too. I don't know how to tell you, but there are salad recipes, such as this one, that give you the feeling that you are eating the most refined and elegant way possible.

Well, I made Nicoise salad, a few bowls of tapenades and a plate of cheese, opened a bottle of wine and waited for my friends for a late dinner by candlelight on the terrace. The waves of the sea or the smell of lavender were missing to make us feel like in France.

For the blog it is a new recipe, for me it is a salad so familiar that I didn't even realize I didn't have it on the blog. It is a salad that saves me dinner in the summer evenings, especially when I am waiting for friends to visit and I wanted to put some salads on the table. In this Nicoise salad I have everything I like: olives, red tuna, eggs, green beans, onions and last but not least potatoes. If you want to adapt the recipe, to put a few slices of radishes, cucumbers, capers or bell peppers, nothing will stop you from doing it. You will be a little further from the original salad recipe, but you have a tasty tuna salad that you will enjoy to the fullest.

To give a good Nicoise salad, but you need quality ingredients. If you keep spending money on a can of tuna, don't look at the price and put the best one on the shelf in the basket! Olives should be natural, for example Kalamata (I only had black olives brought from Greece at home & # 8211 unfortunately I didn't have olives from France), and I used olive oil with as little acidity as possible. The best ingredients do not endanger your health, so this seems to me the most valuable, not how much a can of tuna costs. You may have seen on the news that canned tuna from a producer was withdrawn from the market because they contained I don't know what nonsense. They were the cheapest cans on the shelf. Since then, I have been careful and I prefer to pay a few extra lei, but not to risk being in hospitals for a poor quality preserve.

Why is Nicoise salad so special?

I would start first with the presentation, the way it is arranged on the plate / plate. Each component of the salad is dressed with dressing, on a bed of greenery, without the ingredients being mixed together beforehand.

The good part is that the dressing can be prepared in advance (even the day before) and can only be used when making the salad.

To prepare the salad you must keep in mind that you need time to boil the potatoes, eggs, and the green beans will be blanched during this time.

Nicoise salad is a fresh salad, but quite consistent, which I enjoyed insatiably.

Here is the list of ingredients and how to prepare Nicoise salad:

INGREDIENT:
(for 4 people)

250 g new potatoes
3 eggs
250 g green beans
1 red onion
1 small green salad
200 g ton
150 g cherry tomatoes
100 g black olives
3 basil leaves
1/4 bunch of parsley
2-3 tablespoons of white wine vinegar
6 tablespoons extra virgin olive oil Costa d & # 8217Oro
1 teaspoon mustard
salt
pepper

I washed the potatoes with their skins and boiled them in cold water. I boiled them until the fork came in and out of them. The cooking time may be different, depending on the size of the potatoes. After cooking, quickly peel and slice or cut into halves or quarters, depending on size.

During this time I boiled eggs until they had a strong consistency (8 minutes). I cleaned them and cut them into quarters.

We wash and boil the green beans. If it is fresh, boil it for 10-15 minutes, then drain and immerse in cold ice water. If it is frozen you need a maximum of 3 minutes of cooking. I cleaned the onion, washed it and sliced ​​it. I had a salad mix that does not require washing, but if you have a salad on the market you will wash each leaf separately under running water, then dry the salad.

I drained the tone and tore it to pieces. I cut the cherry tomatoes in half or quarters.

On a large plate I arranged the salad, I put the tomato slices, green beans, potatoes, tuna, onions, olives and eggs. I seasoned with salt and pepper.

For the dressing, I chopped the basil and parsley very, very finely, I mixed them in a bowl with the olive oil, the mustard and the vinegar. You can keep the greens sprinkled especially on the potatoes, they absorb more than the rest of the dressing and are very good with greens. Optionally, if you like, you can put in the dressing a clove of garlic given by the press.

I seasoned the salad with the obtained dressing, I put a little more on the potatoes, then I ate it with great appetite.


Recipe Low Carb

That is, from the series to look for new grass to graze. We say arugula to be cunning, but it is actually the classic dandelion, the one we used to blow down when we were children. It was better to keep the leaves than to blow down in the wind because it is extremely rich in vitamin A, C and beta-carotene. So, I bought an arugula bag in one of my past shopping. To be. And while studying it online what and how to cook it and not reaching any conclusion, I decided to unleash myself in inventions.

And I used the following:

& # 8211 an arugula salad bag, like 300 grams

& # 8211 a bill of mozzarella & # 8211 I think it weighs about 200 grams

& # 8211 a tablespoon of olive oil and very little vinegar

& # 8211 salt, dried parsley and wonderful basil. I told you I entered the kingdom of spices. And this basil is absolutely delicious with tomatoes. And I put a lot of effort into it. It's amazing how much a spice powder (for better or worse) can change the taste of food.

Nothing complicated for this wonderful salad. I simply put the arugula leaves on the plate. On top I put the sliced ​​tomatoes. I put salt over the tomatoes, don't ask me why, that's just how it came to me then. I put the mozzarella slices over each tomato. This is complicated because you need an equal number of slices of tomatoes versus slices of mozzarella. And on top I put basil and some dried parsley. Because I missed the fresh one. It's ready to be salted.

Carbohydrates are by chance about the same: both tomatoes and arugula have about 3.7 grams of carbohydrates per 100 grams. It would have been about 15-17 on the whole salad and because it was eaten a quarter to half a portion, we pass to the 5 grams of success category. I'm not saying how appropriate and appropriate it is for any of the culinary moments of the day.

To be honest, when I tasted an arugula leaf, I kind of thought that this leaf is not very edible, so alone. It's kind of bitter. I mean, it's very bitter and so harsh. But I guarantee you that in this combination it is absolutely delicious. In fact, the plate in the image evaporated instantly. Luckily you managed to take the proof picture.


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 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 lettuce leaves and cheese, roll them and cut them obliquely in the middle. Bring the stuffed rolls to the table with the tomato salad.

For dressing:
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:
4 sticks
& frac12 of cucumber
1 green bell pepper
4 fleshy tomatoes
salt pepper
Mint
seedless black olives
4 leaves of lettuce
80 g sheep cheese


Tomato salad with stuffed olives and basil - Recipes

1 baked avocado (easy to press)

4-5 tomatoes (or 10-15 cherry tomatoes)

Parsley or basil leaves (optional)

Avocado and tomato salad

Wash the tomatoes and kapia peppers and cut them into cubes.

Avocado is washed, peeled and cut into small cubes. (Avocado is baked when you can press it lightly with your finger. If you bought hard avocado, it is necessary to leave it in the kitchen for 2-3 days until it becomes a little soft).

In a bowl, mix the tomatoes with the avocado, add the crushed garlic, salt and optionally the parsley or basil leaves.


2. Tomatoes stuffed with Quark cheese

Quark cheese is a type of creamy and slightly sour cheese, which contains few calories, and can be found in the dairy sector of any supermarket. If you can't find it, you can replace it with feta cheese. The texture and taste of the filling will be about the same, the only difference being the number of calories. Feta cheese is fatter, so the caloric content of the appetizer will be higher.

The ingredients will be used in the following quantities:

-10 large tomatoes (round or elongated)
-250 grams of Quark cheese
-2 strands of green onions
-a hand of fresh dill
-a handful of fresh parsley
-2 cloves of garlic
-2 tablespoons mayonnaise
-salt to taste.

The steps of preparing this recipe tomatoes stuffed with cheese they are about the same as in the previous recipe. It starts with cutting the "caps" of the tomatoes, then removing the seeds and pulp. If you have patience, you can zig-zag the "caps" of the tomatoes, giving them a festive look. If you opt for long tomatoes, you can cut them in the form of tulip petals. They will look sensational!

While you prepare the filling, drain the tomatoes on a towel. Put Quark cheese (or feta) in a bowl and mash it with a fork. Chop the green onions, dill and parsley and add them to the cheese bowl. Grind the garlic and put it over the greens. At the end, add mayonnaise and salt to taste. Mix the composition well and fill the tomatoes. You can decorate them with greenery or you can leave them undecorated. They are just as good-looking, thanks to the serrated edge. If you chose the tulip-tulip variant, don't forget the stalks: you can make them from the leaves of green onions. This recipe for tomatoes stuffed with cheese it is delicious and certainly your culinary talent will not go unnoticed.


Tomato salad with stuffed olives and basil - Recipes

A simple idea to eat well:
Pasta with fresh tomatoes and olives.

  • 500 gr Easter (I used whole spaghetti)
  • 1 kg peeled tomatoes and finely chopped
  • 2 medium onions, finely chopped
  • 300 gr chopped green olives (I used olives stuffed with garlic)
  • 4-5 garlic cloves
  • a few basil leaves
  • salt pepper
  • olive oil

WORK PLAN pasta with tomatoes

  1. we put the pasta in boiled water, in which I previously sprinkled a pinch of salt. Let them boil for 10 minutes (or as it says on the box). Drain the cooked pasta well.
  2. Prepare the tomato sauce: heat the finely chopped onion in olive oil.When it becomes translucent, we add tomatoes and leave on the fire for a few minutes, then add the crushed and finely chopped garlic. Sprinkle with salt and pepper, add the olives, cook for about 20 minutes (should decrease)
  3. 5 minutes before turning off the heat, add the basil leaves
  4. add Easter stir over the tomato sauce over low heat.
  5. good appetite for pasta with tomatoes!

Tomato salad with goat cheese and basil

Tomato salad with goat cheese and basil. And with garlic! With it you can make great bruschettas, on slices of toast. Tomato and garlic salad is great! If there are also basil leaves and pieces of cheese, it's even better! Summer is the time for fresh vegetable salads. On this heat wave, you really like a refreshing and light salad, aromatic and tasty.

I also told you about a salad with tomatoes, cheese, garlic and boiled eggs (Argentinian salad & # 8211 recipe here) that we have been doing in the family for about 35 years. We really like it!

It is more consistent than the tomato salad with goat cheese that I am telling you about now. It is great if you have fresh basil leaves (from pots) and a little aged balsamic vinegar (just a few drops) at hand. The oil I used is an extra virgin olive oil, perfect for salads (not for frying!).


  • 5-6 beautiful, garden tomatoes
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • salt pepper
  • basil leaves
  • 150 g goat cheese (or sheep's milk, feta, etc.)
  • fresh or toasted bread for serving

Tomato salad with anchovies and garlic sauce

Put the garlic with enough water to cover it, in a pan, to boil. Boil for 2 minutes, then drain. Repeat the operation twice more, until the garlic softens.

Strain the boiled garlic together with the milk with a blender. Season with salt and pepper.

Cut the tomatoes into slices and mix them in a bowl with the basil leaves and 2 tablespoons of oil. Season with salt and pepper. Incorporate the anchovies in the salad.

Pour the crushed garlic on a plate, place over the salad, drizzle with balsamic vinegar and the rest of the olive oil.

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What is bulgur and how does it differ from couscous?

Bulgur is a mix of shelled cereals, broken into large pieces, pre-cooked and then dried. Durum wheat is generally used. Some durum wheat grains. We find bulgur on sale in all supermarkets, packed in boxes or bags. The cuisine of the Near and Middle East uses bulgur intensely, including it in very tasty recipes. It is an alternative to rice.

Many people confuse bulgur with couscous. The latter is prepared from durum wheat semolina granules, compressed and steamed. Couscous does not require boiling but only scalding with hot water or soup. It softens immediately! It is used especially in North Africa but also in the Middle East. It is an extremely tasty garnish that I make quite often for example couscous next to a rabbit tagine & # 8211 recipe here.

I often make simple couscous with olive oil, green parsley and lemon & # 8211 see here.

Couscous looks more like pasta dough. That is why in Transylvania they are called couscous, small pasta (bean type) that is sautéed and stewed, sometimes with vegetables & # 8211 see here the recipe for couscous with vegetables.

You can find both couscous and bulgur in all large supermarkets. They are cheap, healthy and nutritious and take us out of the daily routine dominated by potatoes, polenta, beans and cabbage.

From the quantities below it results approx. 4 servings of bulgur with tomatoes. This is the Lebanese recipe (Lebanese bulgur) that inspired me.


Video: Καλλίδης Μενεγάκη Συνταγή Λαζάνια με ντομάτα, ελιές και φέτα (May 2022).