Salad with sun-dried tomatoes and chicken. Cucina Italia: what salad can be prepared with sun-dried tomatoes according to Italian recipes

Published: 08/10/2017
Posted by: Drug
Calories: Not specified
Cooking time: 10 min

Salad with sun-dried tomatoes according to the recipe from Yulia Vysotskaya, not only you, but also all your friends, especially girlfriends, will like it. Fresh, piquant, light and quite filling, and its taste will delight even the most sophisticated gourmets. This one is very tasty too.

Cooking time 10 minutes\Number of servings 2

To prepare the salad, take all the necessary ingredients.

- lettuce - a bunch,
- arugula - a small bunch,
- sun-dried tomatoes - 6-7 pcs.,
- olives or black olives - 100 gr.,
- boiled chicken breast - 300 gr.,
- olive oil - 2 tbsp.,
- white balsamic or lemon juice- 1 tbsp,
- sea salt - to taste,
- ground black pepper - to taste.

Step by step recipe with photo:

Wash the lettuce and arugula and dry with a paper towel. Place the salad on a serving platter and sprinkle with arugula.

Cut the sun-dried tomatoes into strips, pit the black olives and chop them.
The easiest way to peel olives is to press them with your palm, and the pit will easily separate from the pulp.

Cut the boiled chicken breast the way you like it best. I like it coarsely chopped. Place the breast in a bowl with the tomatoes and olives, stir.

Place chicken, olives and sun-dried tomatoes on lettuce. Mix lemon juice or white balsamic with olive oil, pour over the salad, season with salt and pepper and serve. I think you'll like this one too

The use of sun-dried tomatoes in cooking is common in Italian and Mediterranean cuisine. Italians prepare a salad with sun-dried tomatoes, serve roast beef with them, add them to pasta, soups, main courses, and even put them on sandwiches. The product is often used when decorating dishes in restaurants. In Russia, Ukraine and the Caucasus, sun-dried tomatoes are used mainly as a seasoning for soups.

The spicy aroma and smoky flavor of tomatoes will turn an ordinary dish into an exquisite gourmet treat.

Salad with sun-dried tomatoes, avocado and arugula

One of the most successful combinations in a salad is the combination of tender avocado with arugula and spicy sun-dried tomato. This salad is appropriate on any holiday table.

Salad with sun-dried tomatoes and avocado takes 15-20 minutes to prepare.

Ingredients:

sun-dried tomatoes – 300 g;
avocado – 2 pcs;
lettuce leaves – 120 gr;
arugula – 200 gr;
pumpkin seeds – 20 g;
sunflower seeds – 20 g;
vinegar – 30 ml;
olive oil – 100 ml;
sugar;
salt;
pepper.

Preparation:

Dry the seeds in the oven or in a dry frying pan.
Peel the avocado and remove the pit. Cut the fruit into slices.
Mix vinegar with olive oil, add sugar and pepper, salt.
Wash the lettuce leaves, dry them and tear them with your hands.
Cut the stems off the arugula and mix with lettuce leaves.
Add sun-dried tomatoes to arugula and lettuce. Season the salad with sauce.
Place avocado slices on a plate. Place the salad on top in a lush mound. Sprinkle the salad with seeds.

A classic salad recipe with sun-dried tomatoes, mozzarella cheese, seeds and fresh tomatoes. An elementary salad made from a minimum of ingredients is suitable as an appetizer for any table - holiday, everyday lunch or dinner, snack.

Preparing the salad takes 15 minutes.

Ingredients:

sun-dried tomatoes – 50 g;
mozzarella – 100 gr;
cherry tomatoes – 150 gr;
pumpkin or sunflower seeds;
olive oil;
lettuce leaves;
balsamic vinegar.

Ingredients:

sun-dried tomatoes – 100 g;
cherry tomatoes – 200 gr;
lettuce leaves;
parmesan – 100 gr;
shrimp – 200 gr;
Mars or Yalta onion – 1 piece;
garlic – 2 cloves;
pine nuts – 100 g;
olives – 3-4 pcs;
olive oil – 2 tbsp. l.;
soy sauce– 1 tsp;
balsamic vinegar - 1 tbsp. l.;
spices for the marinade - Provençal herbs, dried garlic and ground ginger.

Preparation:

Marinate peeled shrimp in spices for 30 minutes. Fry in 1 spoon of olive oil in a frying pan for 5 minutes.
Cut the onion into half rings and marinate in vinegar and sugar for 7-10 minutes.
Tear the lettuce leaves.
Grate the cheese.
Cut the cherry tomatoes in half.
Cut the sun-dried tomatoes into strips.
Cut the olives into rings.
Prepare the sauce - mix olive oil, balsamic vinegar and soy sauce. Add chopped garlic. Season with a spoonful of sun-dried tomato juice.
Mix the ingredients. Season with sauce and sprinkle with pine nuts.

Salad with sun-dried tomatoes and chicken

An easy-to-prepare salad with sun-dried tomatoes and chicken can be served for dinner, lunch, or as a holiday appetizer. Children also like a light salad, so you can prepare the dish for a snack at school or college.

Lovers of salads will certainly appreciate the dish that “Popular Health” will talk about today. You want to feel its taste again if you try it once, and it’s all about the wonderful taste combination of low-calorie tender chicken meat and incomparable tomatoes. Today we’ll look at preparing a salad with sun-dried tomatoes, prepared by Julia Vysotskaya. This dish can be prepared at any time of the year, even in winter, when fresh vegetables are not of good quality, because sun-dried tomatoes can be prepared for future use. We also present to your attention a recipe for sun-dried tomatoes. So let's start with the salad recipe now.

Salad from Yulia Vysotskaya

Ingredients: chicken fillet – 400 g; sun-dried tomatoes – 200 g; olives - a handful; a bunch of arugula; oil for dressing, preferably olive – 20 ml; lemon juice – 10 ml; mustard – dry – 0.5 tsp; salt, ground black pepper; sesame – 1 tbsp. l.

How is this salad prepared? First you need to wash the meat and boil it in salted water over low heat. Then, when it is ready, remove the pan from the heat and let the meat cool directly in the broth. In this case, it will be more juicy. Then the fillet is cut into slices and poured into a salad bowl.

Next, let's move on to the olives. Each fruit must be freed from drupes, and then chopped into rings, so the olives look more elegant than when they are simply cut into two parts. Wash the arugula thoroughly, place it on a towel and dry it, getting rid of droplets of water. Then the greens are chopped very finely and sent for meat cutting. Yulia Vysotskaya recommends using arugula rather than parsley or cilantro, as its aroma and taste goes perfectly with chicken and sun-dried tomatoes. The tomatoes are cut into thin slices and combined with the rest of the salad ingredients. Now let's prepare a fragrant dressing for our savory dish.

Squeeze lemon juice into a small bowl and add oil, mustard, pepper, and salt. Mix all the spices well to obtain a homogeneous mass. Season the salad and stir. Sprinkle the dish with sesame seeds on top, which will give it a unique flavor and add beneficial properties. From Yulia Vysotskaya, salad is most often used as an independent dish, since it is quite filling due to the presence of meat in it. If you have no experience making sun-dried tomatoes, read on. There are several ways to prepare them, we will consider them all, including the one shared by Yulia Vysotskaya.

Sun-dried tomatoes from Yulia Vysotskaya

Julia suggests drying tomatoes in the oven. This method is suitable for those who do not have a dryer for vegetables and fruits and do not have the opportunity to dry tomatoes in the sun.

It is best to choose tomatoes that are elongated, like cream, with elastic skin and a small amount of seeds and juice. That is, meaty ones are ideal. We cut them into two parts. Carefully remove all seeds with a spoon. Then take a large heat-resistant bowl or a baking sheet with high sides. Place the tomatoes in it, cut side up.

To add flavor to the tomatoes, you will need the following spices: peppercorns, according to Yulia, you need to take more of it, a small handful. Also add about a tablespoon of dried basil to the pepper, a good pinch of salt and add three cloves of garlic. Julia recommends taking fresh basil as well. All these spices need to be thoroughly ground in a mortar. We distribute the resulting aromatic mass over the cut surface of the tomatoes, trying not to bypass a single tomato. Then pour refined olive oil into the mold so that the tomatoes are immersed in it by one third.

Place the mold or baking sheet in the oven, which should first be preheated to 190 degrees. Dry the tomatoes for at least 3 hours, it is important to control the oil level and add it if necessary. It is better to open the oven door slightly, then excess moisture will evaporate. Ready-made sun-dried tomatoes can be used for the above salad, or you can seal them for the winter by placing them in sterilized jars. The oil in which the tomatoes were dried is also poured into jars. It acquires an excellent taste and aroma of spices. By the way, you can use a little of this oil for salad.

If you have the opportunity to dry your tomatoes in the sun, take advantage of it. After cutting the washed fruits in half, remove the seeds and juice, place the tomatoes cut side up on baking paper, add salt, cover with gauze to protect from flies and dust, and leave them to dry in the sun for 4-5 days. Such tomatoes can be stored in regular clean jars with a lid in a dark place. You can dry tomatoes in a dryer in a similar way, but it will take much less time - a few hours.

Now you know how to make your own sun-dried tomato salad according to Julia Vysotskaya’s recipe. This dish is very tasty and healthy. This is especially true in winter, when fresh vegetables good quality you won't find it. And since summer has arrived, we suggest you prepare sun-dried tomatoes according to the recipe given in the article for the winter.

Tomatoes have been used in cooking for a long time. Now it’s hard to imagine a summer lunch without delicious fresh vegetables. In winter, meat dishes and side dishes are served with salted or pickled tomatoes. To make the menu more varied, you can prepare a salad with sun-dried tomatoes. There are a lot of recipes with them. They themselves are even a flavorful snack or filling for stuffed dishes.

This vegetable will be a good appetizer for the holiday table. You can make so many different tomato dishes with them! Of course, you can buy these tomatoes ready-made or make them yourself. To do this, the fruits are chosen to be the same size and fairly ripe. They are washed under clean water, cut in half and remove the seeds with a spoon. You will also need garlic - a few cloves are enough. It is cleaned and cut into thin strips. Salt is mixed with oregano and thyme.

The tomato halves are carefully placed on a baking sheet in one layer, the herbal mixture is poured into each, the garlic is placed on top and sprinkled with olive oil. Place in the oven, heated at a minimum temperature (no more than 120 degrees), and simmer for four hours. You need to constantly ensure that the vegetable does not become too dry and burnt. Then it remains to cool and put into clean jars. The resulting product is stored in a cool place, and you can immediately start preparing salads with sun-dried tomatoes.

There are many recipes for making salads with sun-dried tomatoes.. Let's take a closer look at them.

Light version with chicken

Recipes with sun-dried tomatoes are sometimes amazing in their variety. But it’s worth starting with some universal combinations. Therefore, this salad will be a great addition to dinner, and you can prepare it from the following products:

piece of chicken fillet;
two bell peppers, two cucumbers;
tomatoes - about 100 g;
vegetable oil, 9% vinegar, spices.

The chicken is first boiled until cooked, then cut into small cubes along with the cucumbers. The pepper is cleared of seeds with white partitions and cut in the same way. Tomatoes are blotted with paper napkins to remove excess fat, cut into neat strips and mixed with other ingredients.

Then the dressing is prepared. To do this, the oil is mixed with table vinegar and your favorite spices. This mixture is poured over the resulting salad mass.

With chicken meat, you can prepare a salad with sun-dried tomatoes and chicken in a slightly different way. The option is also no less tasty and light. Prepared from available products:

First, mix chopped garlic with spices and salt. Rub the fillet with this mixture, wrap it in foil and cook in the oven at 180 degrees for about half an hour. Then the chicken is cooled and cut into small pieces. Prepared in this way, it turns out very tender and aromatic.

Chicken is mixed with sun-dried tomatoes, lettuce, and seasoned with a mixture of oil, mustard, lemon juice and spices. Top generously with grated Parmesan. If you use the chicken immediately after the oven, you will get a more satisfying warm version of the dish.

According to Italian and Greek recipe

If housewives are thinking about why sun-dried tomatoes are needed, what they are eaten with, where to add such a product, then we can recommend making a delicious Italian salad with cheese; it will definitely decorate any table. The dish is prepared from the available ingredients:

packaging of salad "Mix";
packaging of Mozzarella cheese;
seven tomatoes;
ten Cherry tomatoes;
a handful of pine nuts;
olive oil, balsamic vinegar, pepper.

Cherry tomatoes are washed and cut into halves, the lettuce is washed and dried on a paper towel. Cheese is cut in a convenient way, felted tomatoes are cut into strips. All that remains is to prepare the sauce from oil and vinegar. Season it with ground pepper. “Mix” is placed on a serving plate, with cherry and dried product with cheese on top. Then everything is poured with aromatic sauce and sprinkled with nuts. That's it, the aromatic dish can be served to the table, even gourmets experienced in the variety of tastes will appreciate it.

Many people will also like Greek salad. It contains many different vegetables, making the dish very healthy. You can prepare it from the following ingredients:

twelve Cherry tomatoes;
a piece of Feta cheese;
three bell peppers;
red onion;
sun-dried tomatoes, basil, olive oil, lemon juice, mustard beans.

First, wash the basil and dry it. The dried product is cut into pieces, the peeled onion into rings. Peppers are cut into “sails”, cheese – into cubes, cherry – into halves. In general, cutting is meant so that the ingredients can be held on the skewers. Lemon juice is mixed with mustard seeds, oil, and spices are added to taste. Prepared vegetables are strung on skewers, alternating with cheese and basil. Then all that remains is to sprinkle the appetizer with aromatic dressing.

Can be served at a buffet table. The snack pleases with its bright color and fresh taste. And its portioned serving makes the meal very convenient.

With the addition of fetax

Another option for a light but tasty tomato salad. Suitable for a light snack at lunch or as a substitute for a heavy dinner. For preparation, take the following ingredients:

fetax - about 200 g;
three tomatoes;
shallot;
lettuce, olive oil, table vinegar.

If the tomatoes are fresh, they are first cooked in the oven according to classic recipe. The onion is cut into half rings, sprinkled with vinegar, salt to taste and crushed by hand. Then set aside for seven minutes. By adding vinegar it is easy to rid the onions of the pungent aroma. Moreover, this quick way deliciously marinated vegetables.

Tomatoes are mixed in a salad bowl with lettuce (you can use arugula) and onions. Season everything with a mixture of oil and vinegar. Spices are added to taste; you can do without them, since spices are used when cooking tomatoes. Sprinkle fetax on top and serve immediately.

From fresh vegetables

A variety of vegetables should always be present in the diet, because they fill the body with essential vitamins. This salad is a real vegetable masterpiece, and it is very easy to prepare from the following products:

Fresh tomatoes and cucumbers are cut into small pieces and immediately placed in a salad bowl. Add chopped arugula with onion. Everything is sprinkled with juice from half a lemon, seasoned with oil and spices. Add sun-dried tomatoes and sesame seeds and mix thoroughly.

Serve immediately, as vegetables quickly release juice and begin to dry out. After this, the salad becomes less appetizing.

With added avocado

If this oily fruit suits your taste and is often present on the menu, then it can also be mixed with sun-dried tomatoes. The resulting snack contains many elements beneficial to the human body. Moreover, it is prepared in a matter of minutes. The salad option turns out to be no less interesting, although minimal ingredients are required:

150 g each of tomatoes, lettuce;
1 avocado;
a piece of cheese;
half a lemon, pepper, salt.

Lay lettuce on a flat dish, sliced avocado and tomatoes on top and sprinkle with grated cheese. Then sprinkle with lemon juice, pepper and salt to taste. You can pour a small amount of oil in which the tomatoes were located. Serve immediately.

With fresh champignons

Mushroom salad with tomatoes will please you with its characteristic aroma. It turns out very filling and tasty. They usually take fresh champignons, which are easy to buy at any time of the year. The ingredients you need to prepare are:

The mushrooms are washed and cut into thin slices. Then pour in lemon juice and leave aside for twenty minutes. bell pepper peeled from seeds, cut into strips, peeled onions into half rings. Pickled mushrooms are mixed with onions, tomatoes, and peppers. Then add chopped herbs and salt and pepper to taste. The usual olive oil is used as a dressing for the appetizer.

Can be served immediately. If you don’t want to prepare a salad from freshly pickled champignons, you can first fry them in oil and add them warm. This option turns out to be more satisfying.

Culinary secrets

In order for a salad with tomatoes to please you with its taste, you need to know some tricks that many housewives resort to. General recommendations are not difficult to remember:

You can make many different salads with sun-dried tomatoes. There are so many snack recipes, it’s simply impossible to list them all.

In any case, they turn out tender and dietary. In addition, sun-dried tomatoes are often combined with various vegetables, and this makes the dish very healthy and tasty.

So you should definitely try to prepare a salad according to at least one recipe to appreciate its taste.

Attention, TODAY only!

The American Indians did not know anything about conservation, so they resorted to the help of the sun. They laid out ripe sliced tomatoes in the sunny heat and waited until almost all the moisture had evaporated from them. These sun-dried tomatoes were stored for a very long time and did not spoil.

Sun-dried tomatoes came to the taste of Spanish and Portuguese sailors who had to overcome thousands of miles of sea space. No fresh vegetables could be stored for that long, and you couldn’t live long on meat and fish. In addition, a constant supply of vitamins is necessary to prevent scurvy. And sun-dried tomatoes contain a fair amount of vitamins and minerals.

Making sun-dried tomatoes at home is very easy. To do this, you need to take a dozen ripe and juicy tomatoes and cut them into quarters. Next, place them evenly on a baking sheet, salt, pepper and sprinkle with olive or sunflower oil. Place the baking sheet in an oven preheated to 80-100 °C. Leave the oven door with a small gap so that the moisture evaporates faster. Dry the tomatoes in this way for 6-7 hours.

Sun-dried tomatoes perfectly complement and diversify our diet. For example, in a good year, you can wilt these vegetables in the summer, and in the winter you can delight yourself with dishes made from natural, albeit sun-dried, tomatoes, and not from those odorless and tasteless ones that are sold in stores in winter. In addition, you can cook anything from sun-dried tomatoes. Any dish containing fresh tomatoes can be adapted to dried ones. As an example, consider salads with sun-dried tomatoes.

chicken breast - 1 pc.
sun-dried tomatoes – 220 g
olives - to taste
olive oil
lemon juice
arugula - 1 large bunch
ground black pepper - to taste

Boil the chicken breast and cut into cubes. Cut the sun-dried tomatoes into thin strips. Remove the pits from the olives and cut them into halves. Chop the arugula finely enough.

For the dressing, mix olive oil and lemon juice with pepper and salt in a separate bowl. Combine all ingredients, pour over dressing. Mix dynamically. Garnish with fresh arugula.