vegetable salads


  • Salad "Assorted"
  • Salad "Andalusian"
  • Salad "Summer mosaic"
  • Salad "Paso Doble"
  • Greek salad"
  • Salad "Tango"
  • Salad of roasted peppers and corn

What can compare with the light and healthy options like fresh salads? This dish is very rich in vitamins and trace elements, as well as promotes easy assimilation by the body of protein, fat and carbohydrates. And what could be better than a delicious vegetable salad? Consider a few easy and fast ways to cook vegetable salad - both with different sauces, and vegetable oil.

Salad "Assorti"

If you like olives, unusual vegetable salad "Variety" will certainly appeal to you. The recipe is very simple. For four servings of salad "Variety" we need:

  • cabbage - 300g
  • red pepper - 2-3 pod
  • seasonal herbs (dill or parsley) - 100g
  • Tomatoes 3-4 pcs.
  • Olives - 250g
  • salt, ground black pepper to taste
  • vegetable oil (olive) - 3 tbsp
  • Vinegar - 20g

Let us proceed to the preparation of the foundations of our salad: purified from external hard leaves, washed cabbage, shinkuem and spread in a container larger than the volume of lettuce. Salt, pour the vinegar and set aside aside for 5-7 minutes to give the cabbage juice. Washed bell pepper cut into thin half-rings that will enable us to keep it in the shade of flavor salad. Then pour into a container of sliced ​​peppers to cabbage.

The washed finely chopped herbs and add to the common salad. Olives cut into thin rings and add to the overall framework of lettuce. So, our foundation is ready. Now sprinkle the basis of ground black pepper and dressed with vegetable oil. We spread a salad in a salad bowl and decorate with quartered tomatoes salad bowl in a circle.

Salad "Andalusian"

Another true ornament of the table would be a vegetable salad, "Andalusian". The recipe is also not difficult. To prepare 4 servings of salad, "Andalusian" we need:

  • tomatoes -250g
  • cucumber -200g
  • radish -150 g
  • onion - 150g
  • seasonal herbs (parsley or dill) - 100g
  • vegetable or olive oil - 70g
  • table or apple cider vinegar - 30 g
  • ground black pepper, paprika, salt

Radish peel, wash out and grate. Then polem vinegar and wait for it to start up the juice. Juice must be drained. Tomatoes, cucumbers and onions we shall cut into small cubes and add to the radish. Pepper and salt to taste salad. Add coarsely chopped herbs and season our salad oil. Stir thoroughly and serve.

One of the wonderful salads to meat in French or very expensive steak salad is French. Such vegetable salads difficult to prepare, but it can easily replace a side dish to meat dishes. The recipe below is offered to your attention.

To prepare 4 servings you will need:

  • boiled potatoes -5 pieces
  • Lemon - 1 pc
  • 2 cucumber pieces
  • green peas 150g
  • boiled celery -2 pieces
  • boiled carrots - 1 pc
  • onions - 2 pieces
  • -1ch tomato sauce. l
  • mayonnaise - 200g
  • seasonal greens - 100g
  • ground black pepper, salt

Boiled hot potato, celery, onion, cucumber and carrots we shall cut small cubes and place in a large container. Prepare dressing for our salad. To prepare the filling, mix the mayonnaise, tomato sauce, add the spices, lemon juice and chopped parsley. Dress the salad and serve. This salad can be, if desired, season with vegetable oil, but the taste, of course, is not the same. And the recipe is slightly changed.

 vegetable salads

Salad "Summer mosaic"

It is impossible to ignore such a delicious and healthy salad as "Summer mosaic". To make this recipe you'll need:

  • zucchini - 1-2 pieces
  • eggplants - 1 pc
  • Sweet Peppers - 5-7 pc
  • sour milk (yogurt or sour cream) - 1 cup
  • seasonal herbs (dill or parsley) -100g
  • juice of one lemon
  • Garlic - 3-4 cloves
  • vegetable oil 100g
  • salt, ground black pepper to taste

We start collecting our mosaic. Eggplant and zucchini will wash and peel. Then, we shall cut into cubes or slices of medium size. Eggplant cut into thin slices is better, because it will not only give an interesting touch to our salad, but will quickly withdraw from their bitterness. To do this, we salt our eggplant, sliced ​​into thin rings, and put into the water for 7-10 minutes to left bitterness. Squash salt, but only in a separate container from the eggplant. Will wash peppers, remove the seeds and we shall cut cubes.

Now, roll the pieces of zucchini and eggplant rings, fry in hot vegetable oil. When the zucchini and eggplant will be ready, we put them in a salad bowl and give cool - this salad should not be hot. In the meantime, we fry sweet peppers in vegetable oil. After the pepper is ready, mix it in a salad bowl with zucchini and eggplant.

It's time to fill our summer mosaic. We take the garlic, finely shall cut or istolchem ​​and fill with sour milk (or sour cream), then add the lemon juice and zest, without chopped parsley or dill. Give the sauce brew for 7-10 minutes. The sauce can also be replaced with vegetable oil.

A final touch to our puzzle - mix thoroughly all vegetables and dressed with sauce. Our salad recipe can serve as a second dish with meat or a tasty table decoration.

Salad "Paso Doble"

A good table decoration and a brilliant representative of the Greek culinary traditions will Salad "Paso Doble". Recipe salad rather unusual, but very tasty. To prepare 4 servings of salad, we need:


  • Lettuce - 2 head
  • Root celery - 300g
  • Pickles - 300g
  • Pickled peppers - 3-4 pieces
  • Lemon juice - 2 tbsp. l.


  • Cream - 200g
  • Lemon juice 1 tbsp. l.
  • Parsley - 150 g
  • Garlic - 3 cloves
  • Salt and ground black pepper to taste

Clean up celery root peel and remove the coarse fibers. Then we shall cut it into thin strips, fill with lemon juice in a salad bowl and leave for 3-5 minutes. While our celery marinated, we shall cut thin strips of pickled cucumbers and peppers and chop salad. Add the chopped vegetables to the celery and mix everything carefully.

Let us proceed to the preparation of our sauce. Take garlic, finely shall cut potolchem ​​and then fill it with cream. Add the sauce chopped herbs, salt, ground black pepper to taste and mix thoroughly. We give the sauce for 10 minutes, after which they fill with salad. The sauce can be replaced by vegetable oil. You can bring to the table.

Greek salad"

Perhaps the most famous Greek salad dishes - is the legendary self-titled Salad "Greek". It is an ideal snack for the young red wine. And at the same time, it is easy and simple to prepare. To become creators of legends, we need:

  • Tomatoes - 4 pieces
  • Cucumbers - 2 pieces
  • Shallots 1 unit. small size
  • Sweet pepper - 1 pc
  • White cheese (feta) -250g
  • Pitted black olives - 12 pcs
  • Green marjoram - 1ch.l.
  • Olive oil - 3 tbsp. l.
  • Lemon juice - 1 tbsp. l.
  • Salt and ground black pepper to taste

Let's start with vegetables. Cucumbers will wash and cut into two pieces to remove the seeds. Then we will cut their average size cubes and place in a salad bowl. Each cut the tomato into 6 -8 slices and add to the cucumbers. Pepper previously after washing, remove the seeds and can cut into cubes of about 2 x 2 cm. Onions cut into half rings.

Cheese cut into cubes 2 x 2 cm, but the best break in pieces the same size (in the original, somewhere in Thessaloniki, you will be served a salad with a large piece of cheese and a bottle of olive oil so that you feel the author of a work of culinary art).

Add up all the vegetables in a salad bowl and add the sliced ​​cheese and whole black olives, pitted. Then, dressed with olive oil and lemon juice. Although you can fill in any other vegetable oil. Add salt and black pepper to taste, add salt though not necessarily as cheese already contain enough salt. Thoroughly mix the salad and delighting our guests our glorious traditions of Greece.

 vegetable salad recipes

Salad "Tango"

Very rich, very useful and unusual salad recipe - "Tango". In the preparation of 4 servings you will need:

  • 150 g young carrots
  • 150 g of long green beans
  • 150 g of broccoli
  • 150 g green asparagus
  • salt and sugar
  • 1 bunch of different seasonal greens
  • 1 hard-boiled egg

For the sauce:

  • 3 tbsp. spoons of thick cream
  • 3 tbsp. tablespoons mayonnaise
  • 2 tbsp. tablespoons lemon juice
  • 1 clove garlic
  • ground black pepper

Let's start with cooking the sauce, since it must be insisted. Sour cream and mayonnaise and mix vzobem into foam. Garlic we shall cut finely and istolchem. Lay out the garlic to the mixture of sour cream and mayonnaise, season with lemon juice and add a little black pepper. Leave for 10-15 minutes.

Carrots cleaned. We remove the hard bean fiber pods will wash and dry. We cut off the broccoli stalks, well cleaned and we shall cut slices of 3 cm. Asparagus will wash and clean.

Vegetables alone cook in salted water until much incomplete softening. The cooking time of carrots is about 15 minutes, the beans - 8 minutes, broccoli - 10 minutes and asparagus - 20 minutes. The water for the asparagus can add a pinch of sugar. At this time, wash out the greens, dry paper towel and chop finely.

Our vegetables are cooked, and we can begin to build a salad. With vegetables merge water, cool to the salad was not hot, then spread out on a platter and sprinkle with herbs. We refill our salad dressing, but do not stir. Sauce can optionally be replaced by vegetable oil. As you can see, the recipe is simple enough. Served at the table.

Salad of roasted peppers and corn

Finally, an unusual but simple salad that will impress even the most refined - a salad of roasted peppers with corn with garlic sauce with vegetable oil. To make this salad, we need:


  • Sweet pepper (large) - 8-10 pieces
  • Corn (canned) - 300g
  • Tomatoes - 200g
  • Onion - 100g
  • Garlic - 6-8 cloves
  • Fennel, celery (green) - 200g
  • Lettuce


  • Lemon juice - 50g
  • Cream - 200g
  • Flour - 20 g
  • Vegetable oil 60 g
  • Salt and ground black pepper to taste

Primarily we prepare pepper. To do this, it will wash and completely laid out on oiled baking. We put in the oven and bake will be at 180-200 degrees for 15-20 minutes. When ready, we'll get our peppers, peel and seeds from the stalk. Then we shall cut into thin strips and place in a salad bowl to cool down. Tomatoes we shall cut slices of 1 cm wide, leek we shall cut into half rings.

Let us proceed to the preparation of the sauce. In a frying pan pour the vegetable oil, slightly podogreem simmered. Then add the cream and pre-chopped garlic. Add salt and black pepper to taste. Bring to a boil, stirring constantly, and add the flour. As soon as the sauce begins to thicken - turn off and give the sauce to cool - hot does not approach, since it neutralizes all the nutrients.

The finished framework dressed with cold sauce. And do not forget - vegetable salads should not only be delicious, original and useful, but also beautiful. We hope you have helped our recipes. Bon Appetit!

 Vegetable salads

We recommend that read: salad of green radish