A variety of dishes are prepared from tomatoes: from snacks to desserts. Although in Russia they began to be consumed everywhere relatively recently, only in the middle of the 19th century. Vegetable is perfect for salads, and there are a huge number of recipes for their preparation. Treats are made from fresh, canned and sun-dried tomatoes.
Pick your recipe
An excellent appetizer is tomato carpaccio. This is a dish of Italian cuisine, and in the original recipe it is made from thinly sliced pieces of raw meat. But there are a huge number of variations of the recipe. The cooking technology is also used to process fresh tomatoes.
To make tomato carpaccio, take:
- 3 large and fleshy tomatoes;
- 1 head of red onion;
- 2 tablespoons of quality olive oil;
- 1 tablespoon of balsamic vinegar;
- coarse sea salt and black ground pepper.
Cut the tomatoes into thin circles no more than 0.5 cm thick, and the onion into half rings. Put tomatoes on a flat plate, red onions on them. Sprinkle vegetables with salt and season with pepper. For dressing, mix olive oil and balsamic vinegar and pour the salad.
Garnish with mint and basil leaves.
In Mediterranean cuisine, sun-dried tomatoes are often used to make salads. This product can give an unusual flavor to many familiar dishes.
To prepare a salad with sun-dried tomatoes, take:
- 100 g of a mixture of salads;
- 1 jar of canned corn;
- 1 carrot;
- 100 g mozzarella cheese;
- 1 red onion;
- 100 g of sun-dried tomatoes;
- olive oil;
- salt and pepper.
Tear the salad with your hands into large pieces and put in a deep bowl. Peel and grate the carrots on a coarse grater. Cut the onion into half rings, and the tomatoes and mozzarella into slices. Put vegetables and cheese in a salad bowl, add corn. Season with salt and season with pepper and season with olive oil.
In the salad, you can add other leafy greens, for example, young spinach or mustard.
Unusual and original taste in warm tomato salads. To prepare a snack of tomatoes with mushrooms, take:
- 2 large tomatoes;
- 2 medium-sized cucumbers;
- 200 g of fresh champignons;
- 1 small onion;
- 2 petiole celery;
- 1 red hot pepper;
- 100 g of feta cheese.
For refueling you will need:
- 2 tablespoons of olive oil;
- capers;
- juice of half a lemon.
Cut the tomatoes into slices, cucumbers, feta cheese and celery in large pieces. Cut hot pepper in half, remove the seeds and chop. Put all the vegetables and feta cheese in a salad bowl and mix.
Wipe the champignons with a clean towel and cut off the legs (only hats will be needed to make the salad). Heat a small amount of oil in a pan and fry the mushrooms in it until golden brown. Put the mushrooms in a bowl with salad.
Make a dressing. Whisk the remaining olive oil, wine vinegar and freshly squeezed juice from half a lemon together, add capers and black pepper. Pour the salad with the aromatic mixture and mix.
Tomatoes go well with many vegetables, root vegetables and fruits. At the same time, salads can be prepared not only from ripe, but also from green tomatoes. For 10 medium-sized tomatoes, take:
- 1/3 cup walnuts;
- 10 cloves of garlic;
- 1 head of onion;
- pickled grapes;
- salt;
- 1 tablespoon vinegar meadow (9%);
- 3 tablespoons of vegetable oil.
Put green tomatoes in a pan, pour a small amount of water so that it only covers them. Bring to a boil and cook the tomatoes until soft. After that, peel them and cut them into cubes.
Add crushed walnuts, chopped garlic, vinegar to the tomatoes. Add salt and mix with vegetable oil. Put in a salad bowl and garnish with pickled grapes and sliced onions.