Recipe: Tomato and cucumber salad. Calorie, chemical composition and nutritional value.

Salad of cucumbers and tomatoes with onions and sour cream dressing

Ingredients

• 1 large cucumber;
• 2 large tomatoes;
• ½ red onion;
• 1 clove of garlic - optional;
• several sprigs of parsley;
• several sprigs of dill;
• 100 g sour cream or natural yoghurt;
• 2 tablespoons lemon juice;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the cucumber and tomatoes into medium pieces, and the onion into small pieces. Add chopped garlic and chopped herbs.

Combine sour cream or yogurt, lemon juice, salt and pepper. Add the dressing to the salad and toss to coat.

How to prepare a salad of tomatoes and cucumbers for the winter - 15 varieties

1. Tomato and cucumber salad - classic recipe with onions
2. Salad of tomatoes and cucumbers with peppers and onions
3. “Lecho” with cucumbers and tomatoes
4. “Summer” salad for the winter
5. Kuban cabbage salad
6. Cucumber-tomato salad with carrots
7. Stewed tomato and cucumber salad
8. Eggplants with cucumbers for the winter
9. Cucumbers in tomato juice
10. “Lecho” without pepper
11. Tomato and cucumber salad with vodka
12. Salad "Borage"
13. Bean salad
14. “Autumn” salad with cucumbers, tomatoes and cabbage
15. Salad “Moments of Summer”

Salad of cucumbers, tomatoes and chickpeas with honey mustard dressing

Ingredients

• 450 g small tomatoes;
• 2–3 medium cucumbers;
• a few green onions;
• 1 sprig of fresh oregano;
• 300–350 g canned or boiled chickpeas;
• 2 tablespoons olive oil;
• 2 teaspoons red wine vinegar;
• 1 teaspoon Dijon mustard;
• 1 teaspoon honey;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Divide the tomatoes into quarters. Cut the cucumbers and green onions into long strips. Add chopped oregano and chickpeas to the vegetables.

Combine oil, vinegar, mustard, honey, salt and pepper. Pour the dressing over the salad and mix thoroughly.

“Autumn” salad with cucumbers, tomatoes and cabbage

This salad not only has an unusual appearance, but is also a real treasure trove of vitamins!

Ingredients:

• Cabbage - 1.5 kg.
• Cucumbers - 1 kg.
• Garlic - 1 head
• Tomatoes - 1 kg.
• Carrots - 800 gr.
• Onion - 1 kg.
• Pepper - to taste.
• Products for refilling a half liter jar:
• Salt - 1 tsp.
• Bay leaf - 1 pc.
• Sunflower oil - 40 ml.
• Apple cider vinegar - 1 tbsp

Preparation:

Finely chop the cabbage, coarsely grate the carrots, cut the tomatoes into slices, and cucumbers into rings. Cut the onion and garlic into half rings. Mix the vegetables, add salt and pepper, mix, leave in a warm place for 15 minutes.

Place a bay leaf in sterile jars and top with salad. Add oil and vinegar. Sterilize for 30 minutes, roll up, wrap in a warm blanket until completely cool.

Salad of cucumbers, tomatoes and beef with onions, garlic and herbs

Ingredients

• 250 g beef;
• ½ white onion;
• 2 tablespoons vegetable oil;
• salt - to taste;
• ground red pepper - to taste;
• 2 medium cucumbers;
• 1 bell pepper - optional;
• 3–4 medium tomatoes;
• 1 red onion;
• 3–4 cloves of garlic;
• several sprigs of cilantro;
• several sprigs of dill;
• a few green onions;
• 1 tablespoon soy sauce;
• 1 tablespoon lemon juice.

Preparation

Cut the meat into strips and the white onion into small cubes. Place the beef in a frying pan with hot oil and fry until the pieces change color from red to brownish-gray. Add onion, salt and pepper and cook for about 5 minutes more.

Cut the cucumbers and bell peppers into large cubes, the tomatoes into large slices, and the red onion into half rings. Chop the garlic and herbs.

Add fried meat to the prepared vegetables and herbs. Season with salt, pepper, soy sauce and lemon juice and toss the salad.

Winter salad of cucumbers, tomatoes, onions and cabbage

A salad of white cabbage, cucumbers, tomatoes, carrots and garlic prepared for the winter is simply an explosion of positive emotions! In the cold winter, such a roll will surprise you with its wonderful taste and beautiful, bright appearance. Cook and eat for your health!

Ingredients:

• Cucumbers – 1 kg.
• White cabbage – 1.5 kg.
• Carrots – 0.7 kg.
• Tomatoes – 1 kg.
• Onions – 1 kg.
• Garlic – 2 heads.
• Black peppercorns or ground - to your taste.
• Salt – 120-150 gr. (or to your taste).

For each 0.5 liter jar:

• Bay leaf – 1 pc.
• Vegetable oil – 2 tbsp.
• Vinegar 9% – 1 tbsp.

Cooking process:

1. Prepare all the vegetables for the salad, wash and dry.
2. Carrots can be grated on a coarse grater, or cut into strips.
3. Cut the tomatoes together with the skin into slices of any size.
4. Chop the cabbage thinly.
5. Cut the cucumbers into thin slices.
6. Finely chop the garlic and cut the onion into half rings.
7. Place all the ingredients in a large saucepan for cooking the salad, add pepper and salt (adjust the amount of salt at your discretion). Stir the vegetables and let them sit for a few hours to release their juices. Cover the pan with a lid to prevent dust from getting in.
8. Place the salad in a thick mass into pre-sterilized 0.5-liter jars, place a bay leaf on top of each jar, fill the jars with oil and vinegar. cover with lids, but not tightly.
9. Place a clean kitchen towel in the bottom of a large saucepan, place the jars of salad on it, and then add hot water (to come up to the hangers of the jars).
10. Sterilize the jars after boiling water for 15 minutes over low heat, and then remove the jars from the boiling water and seal the lids tightly.
11. Leave the jars of salad to cool by turning them upside down and wrapping them in a warm blanket.
12. Place cooled jars of vegetable salad in a cold room for long-term storage.

Bon appetit!

Salad of cucumbers, tomatoes, avocado, bell pepper and shrimp

Ingredients

• 300–350 g small shrimp;
• salt - to taste;
• ground black pepper - to taste;
• 3–4 tablespoons olive oil;
• 2 medium tomatoes;
• 2 medium cucumbers;
• 1 medium bell pepper;
• 1 avocado;
• several sprigs of parsley;
• ½ teaspoon sugar;
• 2 teaspoons white wine vinegar.

Preparation

Season the shrimp with salt and pepper. Heat 1 tablespoon of oil in a frying pan and add shrimp there.

Fry them until golden brown on all sides and cool.

Cut tomatoes, cucumbers, peppers and avocados into equal medium cubes.

Add chopped parsley, shrimp, remaining butter, sugar, vinegar and salt and stir to combine.

Cucumber, tomato and corn salad with feta and soy dressing

Ingredients

• 60–80 g feta;
• 1 teaspoon Herbes de Provence seasoning;
• 4 tablespoons olive oil;
• 2 medium tomatoes;
• 1 large cucumber;
• several sprigs of basil;
• 250 g canned corn;
• 1 tablespoon soy sauce;
• 2 tablespoons lemon juice;
• ½ tablespoon of honey;
• salt - to taste.

Preparation

Cut the feta into small cubes. Add ¼ teaspoon Herbes de Provence and 1 tablespoon oil.

Stir and let sit while you prepare the other ingredients.

Cut the tomatoes and cucumber into the same cubes as the cheese. Add chopped basil leaves and corn.

Mix the remaining Herbes de Provence and oil, soy sauce, lemon juice, honey and salt. Dress the salad and top with feta.

Salad with tomatoes and cabbage for the winter - you'll lick your fingers

Finger-licking salads are a big hit with everyone without exception. They can be stored for a whole year, and in winter they become an important immunity-boosting addition to both everyday and holiday tables.

The preparation process is quite labor-intensive, but the result is excellent.

Ingredients:

• tomatoes – 1 kilogram;
• cabbage – 1 kilogram;
• carrots – 1 kilogram;
• onions – ½ kilogram;
• vegetable oil – 300 milliliters;
• 9% vinegar – 6 tablespoons;
• salt – 6 tablespoons;
• sugar – 6 tablespoons;
• ground red pepper – ½ teaspoon;
• ground black pepper – 1 teaspoon;
• coriander – ½ teaspoon.

Sterilized jars are used as containers.

Step 1. Wash all the vegetables, peel the onions and carrots. Cut the tomatoes into small cubes; cabbage - into small strips; onion - in half rings (how to cook onion soup for weight loss is described here); pepper - strips; carrots - three on a coarse grater.

Step 2. Now we need to lightly fry (sauté) the onions and peppers separately in oil. To do this, you will either need several frying pans, or you will have to wash the frying pan after each session. We fry it just until softened – we don’t need a golden crust.

Step 3. Lightly fry the carrots, and as soon as they begin to soften, add tomatoes to them and simmer for 7 minutes.

Step 4. Transfer all the sautéed vegetables into a fairly large saucepan and boil for 5 minutes.

Step 5. Add the cabbage in portions (it shrinks quite a lot), and after adding it all, simmer for another 10 minutes, stirring.

Step 6. At the end of stewing, add spices, salt and sugar and pour vinegar into the mixture. Mix well.

Step 7. While the salad is hot, immediately begin to place it in sterile jars and roll up with sterile lids.

Dear readers, at the end of this extensive tomato topic (and we will return to it more than once), I invite you to express your opinion in the comments and share a link to the article on social networks.

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Layered salad of cucumbers, tomatoes, chicken and eggs

Ingredients

• 300 g boiled, fried or baked chicken fillet;
• 1 large tomato;
• 1 medium cucumber;
• 2 boiled eggs;
• mayonnaise - to taste;
• salt - to taste.

Preparation

Cut the fillet into small cubes. Divide the tomato into several parts, remove the core with seeds and cut the dense pulp into the same cubes.

Grate the cucumber and egg whites on a coarse grater, and the yolks on a fine grater.

Lay out the layers of salad in the following order: chicken, cucumber, whites, tomato and yolks.

Cover each layer, except the last one, with a thin mesh of mayonnaise. Proteins and tomatoes need additional salt.

Cucumber salads

What could be better and simpler than cucumber salad? Simple and tasteful, and there are enough cooking options to treat yourself to a new cucumber salad every day.

I recommend using garden-ripened summer cucumbers for dishes that are not tormented by various chemical fertilizers. Cucumber salads with them give a natural taste, are healthy, and smell like summer and vacation.

Cucumber and herb salad

Ingredients:

• Fresh and preferably young cucumbers - 600 grams;
• young dill - 70 grams;
• young parsley - 80 grams;
• vegetable oil - olive or sunflower;
• vinegar, salt, sugar - to taste.

Preparation:

1. Wash the cucumbers with water and cut into strips (if desired, you can remove the skin from the cucumbers).
2. Finely chop the dill, parsley and you can add some lettuce leaves.
3. Combine cucumbers with herbs, add a little salt and mix.
4. Dilute a teaspoon of sugar in a solution of 8% vinegar (100 g vinegar).
5. Season the salad with oil and vinegar, mix and serve.

Cucumber salad with cheese

Ingredients:

• Cucumbers - 3 pieces;
• hard cheese - 150 grams;
• green salad leaves - 3 pieces;
• dill, green onions, salt - to your taste;
• sour cream - half a glass.

Preparation:

1. Grate the cucumbers, grate the cheese separately and thinly slice the salad.
2. Place layers of grated cheese, cucumbers and lettuce in a salad bowl.
3. Do not stir, season with sour cream and decorate with herbs.

Cucumber salad with cream

Ingredients:

• Fresh cucumbers - 5 pieces;
• cream - 100 grams;
• a little salt to taste.

Preparation:

1. Peel the cucumbers and cut into thin slices, sprinkle with salt and let the juice drain for 15 minutes.
2. Then wash the cucumbers, dry them and cover with whipped cream.
3. Place the salad in a cool place or refrigerator for 2 hours.

Salad of cucumbers, tomatoes and bell peppers with cottage cheese

Ingredients

• 4–5 medium cucumbers;
• 2 medium tomatoes;
• 1 large bell pepper;
• several sprigs of dill;
• several sprigs of parsley;
• several sprigs of basil;
• 3–4 cloves of garlic;
• 200 g cottage cheese;
• salt - to taste;
• 4 tablespoons olive oil;
• 2 tablespoons balsamic vinegar;
• 1 lemon.

Preparation

Cut the cucumbers into semicircular slices, and the tomatoes and peppers into small pieces.

Add chopped herbs, chopped garlic, cottage cheese and salt to the vegetables and stir.

Drizzle the salad with oil, vinegar and the juice of a whole lemon. Mix all ingredients thoroughly again.

Tomato and cucumber salad with vodka

This cooking method is interesting because it does not require sterilization at all. The salad turns out very tasty!

Ingredients:

• Cucumbers – 1 kg
• Tomatoes – 1 kg
• Vodka – 50 ml
• Vinegar (9%) – 50 ml
• Garlic – 6 cloves
• Bay leaves – 6 pcs.
• Cloves - to taste
• Black pepper (peas) - 5-6 pcs.
• Dill umbrellas - 2-3 pcs.
• Sugar – 40 g
• Salt – 40g
• Spices to taste.

Preparation:

At the bottom of a clean jar we put an umbrella of dill, a little cloves, a few black peppercorns, and a bay leaf, as well as chopped garlic. Chop the cucumbers coarsely and lay out the first layer. Then tomatoes. If they are large, then you can cut them, and if the tomatoes are small, you can load them like this. Add spices to taste, pour boiling water for 10 minutes. Next, pour the boiling water into a saucepan, add sugar, salt and bring the marinade to a boil. Pour in vinegar and vodka and bring to a boil again. Fill the jars to the top and roll them up.

Cucumber and tomato salad with egg, caramelized apple and nuts

Ingredients

• ½ green apple;
• 2–3 tablespoons of vegetable oil;
• 1–2 teaspoons sugar;
• 1 tablespoon honey;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon soy sauce;
• a handful of walnuts;
• 1 bunch of lettuce leaves;
• 1 medium cucumber;
• 1 large tomato;
• 1 boiled egg;
• a few green onions;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the apple into large thin slices. Heat 1 tablespoon of oil in a frying pan and place the slices in a single layer.

Brown them on both sides, sprinkling them with sugar. Place fruit on a plate.

Add honey, vinegar and soy sauce to the pan. Place the nuts there and fry, stirring, until dark brown. Transfer them to the apples and cool slightly.

Coarsely chop the lettuce leaves and nuts. Cut the cucumber into half circles, and the tomato and egg into large slices. Chop the green onions.

Place lettuce leaves on a plate, top with vegetables and onions, then apples, nuts and egg. Drizzle the remaining oil over the salad and sprinkle with salt and pepper.

Cucumber and tomato salad for the winter with sterilization: delicious - lick your fingers

When choosing a recipe for preparing preparations for the winter, many women prefer those methods that take the least amount of time. And a salad of cucumbers and tomatoes for the winter, delicious to lick your fingers, is prepared by many housewives, because its recipe is simple, and the canned vegetables turn out tasty and crispy.

To prepare a vegetable salad you need the following ingredients:

• Cucumbers – 2 kg
• Tomatoes – 2 kg
• Dill - a bunch of about 150 g
• Vegetable oil - 130 g
• Salt - 3 tablespoons
• Sugar - 3 tablespoons
• Vinegar - 50 g.

This salad is preserved in liter or half liter jars, under metal lids. Since both the vegetables themselves and the jars are sterilized during the preparation of the twist, the finished preserve can be stored in the cellar.

Step-by-step recipe for vegetable salad of cucumbers and tomatoes for the winter

Preparing a delicious vegetable salad of tomatoes and cucumbers for the winter is quite simple, the main thing is to choose ripe, but not overripe vegetables. A step-by-step recipe for preparing preparations for the winter is as follows:

Cucumbers should be cut into rings, tomatoes into slices, and dill should be finely chopped.

Pour the chopped vegetables into a saucepan, add vegetable oil, salt and sugar and light the fire. When the vegetable mixture boils, add vinegar to it and let it boil for 3 minutes.

Remove the finished salad from the heat and quickly place in sterilized jars. Roll up the jars with metal lids and leave to cool.

When the workpiece has cooled, it can be stored in the pantry or kitchen cabinet. You can also add onions to this salad if desired. And for those who like vegetable salads with sourness, experienced housewives recommend using 50 and 70-80 grams of vinegar in this recipe.

Salad of cucumbers, tomatoes, chicken, smoked cheese and olives

Ingredients

• 200 g smoked chicken;
• 200 g smoked cheese (pigtail cheese is best);
• 2 medium cucumbers;
• 100 g olives;
• 3 medium tomatoes;
• 2 tablespoons of mayonnaise;
• mixture of peppers - to taste.

Preparation

Cut the chicken, cheese and cucumbers into thin strips. Cucumbers can be grated for Korean carrots. Cut the olives into slices.

Divide the tomatoes into several parts, drain the liquid with the seeds into a bowl and chop the pulp into strips.

Mix the resulting tomato juice with mayonnaise and a mixture of peppers. Add the dressing to the prepared ingredients and toss the salad well.

Place it in the refrigerator for 1–2 hours.

Salad with vegetables

How to make canned tomato salad? Now let's look at another option. Those who came up with this recipe consider it not quite a salad, but rather tomatoes in their own juice. But what is captivating about this option is that there is no vinegar. How long will it take to prepare? No more than an hour.

So how do you make this canned tomato salad? First, it’s worth noting that you should end up with a liter of finished food. So what should you take? A small kilogram of tomatoes, salt (about three-quarters of a tablespoon). Tomatoes should be juicy; the Ox Heart variety is perfect.

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As always, wash the tomatoes and let the water drain. Just place it in boiling water for a few seconds, then in cold water. Make cuts and remove the skin. Cut into large slices.

Then you should treat the jar, lid with soda and rinse everything. Warm the prepared container in the oven and let the dishes dry. Then you should fill the jar halfway with tomato slices, sprinkle with salt, add the next layer, and pour out the remaining salt. Close the jar with a lid and place in a saucepan to sterilize for forty minutes. And then everything is as usual: remove from the water, roll up the lids and turn over. Let it cool down. This dish is suitable as a sauce for main courses. It will be a good addition to winter borscht.

Salad of cucumbers, tomatoes, bell peppers and beans

Ingredients

• 2–3 medium tomatoes;
• 3 medium cucumbers;
• 1 medium bell pepper;
• ½ onion;
• 200–250 g canned or boiled red beans;
• 3–4 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Cut the tomatoes into large slices, cucumbers into half circles, peppers into strips, and onions into half rings.

Add beans and oil, salt and pepper and toss the salad.

How to make Greek salad: classic recipe and 5 most creative ideas

Add shrimp and pasta to traditional vegetables and cheese and create unusual canapés and sandwiches.

How to make a classic Greek salad

Traditional Greek salad is easy to make. The main rule is to use only fresh and high-quality products.

Ingredients

• 2–3 tomatoes;
• 1 cucumber;
• 1 small red onion;
• a few tablespoons of extra virgin olive oil;
• 6–8 kalamata olives;
• 100 g feta cheese;
• salt - to taste;
• 1-2 teaspoons dried oregano.

Preparation

All ingredients must be large. Small cubes may look more aesthetically pleasing, but they alienate the appearance of the salad from the original.

Cut the tomatoes in half and cut into large slices. Peel the cucumber and cut into thick slices or semicircular pieces. Peel the onion, cut in half, cut into half rings and separate them with your hands.

The peculiarity of Greek salad is that the ingredients are not mixed.

Place the tomatoes and cucumbers on a salad plate and drizzle with oil. It is better not to skimp on its quantity, because high-quality olive oil will give the salad an excellent taste. Top with onions and olives.

In the traditional recipe, feta is not diced or crumbled.

Cut 1-2 large rectangular slices of cheese about 1 cm thick and place on vegetables. Then salt the salad, pour plenty of olive oil and sprinkle with dried oregano. You will need a little salt, since olives and feta are quite salty.

Serve the Greek salad immediately after preparation. He shouldn't insist. It is usually served with bread, which is dipped in a mixture of butter and vegetable juice left over from the salad.

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TECHNICAL AND TECHNOLOGICAL CARD No. Fresh tomato and cucumber salad

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Salad from fresh tomatoes and cucumbers produced by a catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Prepared tomatoes and cucumbers are cut into thin slices, onions are cut into rings, and green onions are chopped. Tomatoes and cucumbers are placed alternately and sprinkled with onions.

Before leaving, water the salad with vegetable oil. The salad can be sold without onions and without vegetable oil, thereby reducing the yield.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

The salad is placed in a heap in a salad bowl or on a plate. The optimal dish temperature is 14°C.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

• Appearance – the components are evenly cut in accordance with the cooking technology, carefully laid out, sprinkled with vegetable oil;
• The color of tomatoes is red, pink, and also yellow for yellow-fruited varieties, peeled cucumbers are white, onions are white or light cream, green onions are green;

• Taste and smell – sourish-sharp, characteristic of fresh tomatoes, fresh cucumbers and onions with the taste and aroma of vegetable oil;
• The consistency of the tomatoes is elastic, juicy; cucumbers - dense with underdeveloped, watery, non-leathery seeds; green onions and onions – slightly crispy, juicy.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer:

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