Green tomato salad for the winter - the best preparation recipes

Bright green appetizer Italian style

Thus, an Italian salad with tomatoes, red onions, parsley, oregano and avocado can be not only a healthy dinner, but also a decoration for the holiday table.

First of all, you need to chop the onion and place it in a deep bowl, pour red wine vinegar and water over it. While it marinates, you can prepare the other ingredients. Just a few minutes in vinegar water will draw out all the bitterness from the onion.

In total you will need the following:

• 3-4 fresh large tomatoes, chopped;
• sea ​​salt;
• 1/2 red onion, thinly sliced;
• 2 avocados, peeled and cut into pieces;
• 1/4 cup fresh parsley, chopped;
• 1 clove of garlic, minced;
• 1 teaspoon chopped dried oregano or 1 tablespoon chopped fresh;
• red wine vinegar;
• premium quality olive oil (extra virgin);
• freshly ground black pepper.

Ingredients

• ripe tomatoes - 3–4 pcs.;
• cheese (any) - 50–60 g;
• garlic - 2 medium-sized cloves;
• vegetable oil - 20–30 ml;
• fresh lettuce - 3-4 leaves;
• green onions - a few feathers;
• fresh dill - 1 bunch;
• salt - to taste;
• ground black pepper - to taste;

• cutting board and kitchen knife;
• spoons for mixing salad;
• deep mixing cup;
• salad bowl or deep serving bowl.

Making a bright healthy salad

Place a layer of sliced ​​tomatoes on a large serving platter. Sprinkle with salt. Arrange slices of thinly sliced ​​pickled red onion and avocado over the tomatoes. Sprinkle with chopped fresh parsley, minced garlic and oregano.

Pour in a mixture of red wine vinegar and olive oil, and sprinkle again with salt and pepper.

Serve this salad immediately with the tomatoes and avocado, or wrap in plastic wrap and let sit at room temperature for an hour or two before serving. Do not freeze.

Tricks and Tips

If you want to preserve the fresh color of the bookmark, you need to take green tomatoes, not brown ones. The latter may ripen, and this will give the bookmark a pink tint. However, when preparing caviar this will be a plus.

Almost all bookmarks can be stored indoors, as long as the room temperature never exceeds 20 degrees. In the summer, be sure to put everything in the refrigerator if you don’t have a basement. It is advisable not to store such preparations for longer than a year.

Adding hot pepper, garlic, table vinegar, citric acid and other natural preservatives extends shelf life. If you do not use them, it is not recommended to store the salad for longer than three months. In addition, without preservatives, it can only be stored in the refrigerator or on a consistently cold balcony.

It is important not to overcook the tomatoes; you need to handle them carefully. Then they can maintain their firm and crispy texture. Otherwise, preparing such salads requires a minimum of skills and knowledge. The taste is always amazing! Experiment with spices, add other seasonal vegetables and enjoy the literally jumping vitamins of this mouth-watering salad.

Spicy jalapeño salad

This simple tomato, cucumber, and avocado salad recipe offers a burst of spicy, tangy flavor from jalapeños and fresh limes and chilies. Features like these make it a fabulous side dish for any meal. If you don't like cilantro, you can easily substitute leaf parsley. Sliced ​​jalapeños add a pop of flavor to the salad. If you want a more subtle flavor, be sure to remove the seeds and inner parts of the pods, which contain the most heat.

Cucumbers and sweet onions give the salad a crunch that pairs well with the soft avocado. It is advisable to take long cucumbers and use their fleshy middle. These vegetables have softer skins, so there is no need to remove them.

You can also prepare this salad with cherry tomatoes to ensure it tastes as well as looks attractive. All you need is:

• 1 long cucumber, small slices;
• 2 avocados, peeled, chopped and cut into pieces no larger than 1 cm;
• 8-10 small tomatoes, preferably plum tomatoes;
• ¼ sweet onion, thinly sliced;
• 1 jalapeno, thinly sliced;
• 1 cup fresh cilantro leaves;
• 2 tablespoons rapeseed oil;
• juice of 2 limes, about ¼ cup;
• ¼ teaspoon chili powder;
• a little sugar;
• sea ​​salt and ground black pepper.

Winter salad in a slow cooker

A fairly quick option for an easy winter bookmark that saves all your vitamins and your time.

How much time - 40 minutes.

What is the calorie content - 52 calories.

How to cook:

1. Wash the tomatoes and cut them into quarters, removing the stems;
2. Peeled carrots must be coarsely grated;
3. Chop the onion with a knife without peeling;
4. Cut the washed pepper into long strips, and its seed pod should be discarded;
5. Mix all these ingredients and transfer to a multicooker bowl;
6. Place a whole chili pepper somewhere in the center;
7. Select the “Extinguishing” mode with a timer no more than twenty minutes;
8. Sprinkle salt and sugar on top, pour in vinegar, oil, you can pepper the whole mass, mix lightly and cover with a lid;
9. Sterilize the jars at this time;
10. After the multicooker beeps, immediately put the caviar into jars, close them and let cool under a towel. Then store in the refrigerator.

Tip: the salad can be eaten immediately; it goes especially well with boiled potatoes.

How to do it?

In a large salad bowl, add cucumber, avocado, tomatoes, onion, jalapeno and cilantro leaves. In a small bowl, whisk together the canola oil, lime juice, chili powder, sugar and season with salt and freshly ground black pepper to taste. Pour this mixture over all salad ingredients and stir lightly. Serve chilled or at room temperature. As you can see in the photo, the salad with tomatoes and cucumbers looks very bright and appetizing.

Salad with corn and tomatoes

This is an easy, flavorful and delicious dish that takes less than 15 minutes to prepare. It consists of corn, basil, cucumber, feta cheese and tomatoes - that is, healthy ingredients that are loved by many. This salad will be appreciated at any holiday or party, especially if you love corn. You will need the following:

• 3 tablespoons olive oil, separately;
• 1 tablespoon lime juice;
• ¼ spoon of teaspoon salt;
• 1½ cups fresh baby or canned corn;
• 1½ cups cherry tomatoes, halved;
• ½ cup finely chopped cucumber;
• 2 tablespoons chopped fresh basil;
• ⅓ cup crumbled feta cheese.

Which tomato salad tastes better?

Soon, real soil tomatoes will appear, those that the Germans call “fleischtomaten”, that is, “meaty”. At least 10 cm in diameter, sugary, sparkling at the break, like a watermelon. In what form do they taste better?

The “holiday” option is one of the simplest. Even at the beginning of autumn, even at the most plentiful table it goes with a bang. All you need to do is: cut into slices 1 cm thick (the largest ones - into halves of slices), layer on a wide flat plate, arrange the chopped garlic in thin white circles picturesquely on the red (to make something like “Lyubitelskaya” sausage), add salt and pepper to taste. , a drop of unrefined sunflower oil - and on top of the next layer, and so on in a pyramid. That’s for sure, everything ingenious is simple.

Photo: pixabay.com

The “family” option is democratic. Tomatoes - slices, segments, fresh cucumbers - slices, onions - rings, salt. And give your family the freedom to be creative: those who want can pour vegetable oil, those who want sour cream, or mayonnaise.

About the same, with or without cucumbers, but with a hard-boiled egg, any dressing, the taste is completely different from the previous one.

Using the same “family” basis, we make a “Greek” salad: add strips of bell peppers, olives, cut the cheese into small cubes (either whatever you have, or “Feta”, or feta cheese), basil, and other herbs, if you like. And the dressing will have to be mixed from mustard (preferably sweet, European), lemon juice, sugar, salt and oil - ideally olive oil.

Greek salad Photo: pixabay.com

“Russian Beauty” is a portioned and very tasty dish. In a beautiful mound in a personal salad bowl for each person, we place the ingredients on a leaf of green lettuce in a fancy order: cold boiled beef in the thinnest strips, a few pieces of tomato, sliced ​​lightly salted cucumber in long strips. Add a little salt to all this, add finely chopped garlic, sprinkle grated cheese on top, pour mayonnaise over it expressively, like a volcano with lava, and finally, parsley.

But the most “southern” option, in my opinion, is Odessa caviar from “blue” ones , that is, eggplant caviar, which at least half consists of fresh tomatoes. Requires a preparatory period.

Eggplants must be baked until soft either in a dry frying pan with a lid over low heat, or in the oven, or - the simplest - in the microwave. So that they turn from purple to brown and soft. When cool, cut in half and use a tablespoon to remove the pulp from the skin. We pass this pulp through a meat grinder with the same amount (for my taste, more is better) of fresh tomatoes, an onion and three to four cloves of garlic. If you want, add sweet bell pepper. Add salt, season with sunflower oil and let stand in the refrigerator for at least an hour.

Photo: Depositphotos

And then eat with large soup spoons - you won’t be able to stop eating! The second time you will already be professorially varying the components to your own taste. But I warn you! This is the rare case when progress can ruin everything. If you use a blender instead of a rotary meat grinder, you will get the same “eggplant caviar” that is sold in tin cans in the store.

Tags: tomatoes, salad, eggplant caviar, delicious dishes

Salad with white beans and tomatoes

This bean and cherry tomato salad with rosemary olive oil dressing packs a punch with amazing flavor. The dish perfectly combines the sweetness of summer vegetables with the mild flavors of white beans. The secret element of the tomato salad is the dressing, which includes olive oil with garlic and rosemary, and a paste of garlic, lemon, Parmesan and anchovies. If you want to make a vegetarian version, remove the last ingredient. If you can't afford anchovies but don't want to omit them, add a spoon or two of Worcestershire sauce. To make this cherry tomato salad you will need the following:

• 1 can canned white beans, drained and rinsed;
• 1 branch of plum or cherry tomatoes, cut into halves;
• 1/3 cup coarsely chopped parsley.
• Dressing ingredients:
• 1/4 cup olive oil;
• 3 cloves garlic, peeled and grated;
• 1 sprig of fresh rosemary;
• 3 anchovy fillets, mashed with a fork;
• 1/4 cup fresh finely grated Parmesan cheese;
• 3/4 spoon of tea salt;
• 1/4 teaspoon fresh ground pepper;
• 1 teaspoon lemon zest;
• 1/4 cup lemon juice.

Greek salad according to the classic recipe

The most popular tomato salad among others is, of course, the Greek one, in which the vegetables are served coarsely chopped, seasoned with olive oil and seasonings. Recipes of this type are very versatile, as they are perfect for every day and for a special occasion. For about 6 medium servings to prepare a tomato salad, the following amount of products will be used:

• Tomatoes – 3 pcs.;
• Long cucumber – 1 pc.;
• Small red onion – 1 pc.;
• 200 g feta cheese or you can take feta cheese;
• Fresh parsley - a little to taste;
• Olive oil – 4 tbsp. l.;
• Olives or olives - a small handful;
• Pepper, seasonings and salt are optional.

We cut all the vegetables into large slices, the onion into thin half rings. Mix everything in a convenient deep salad bowl. The cheese can be cut into small cubes or broken directly with your hands. Sprinkle everything with finely chopped parsley and seasonings to taste. The salad is usually dressed simply with olive oil, but you can diversify the taste and make a dressing not only with oil, but also with garlic and lemon juice (then 1 clove of crushed or grated garlic and 1 tablespoon of lemon juice will be enough).

In a Greek salad, you can use olives directly with pits; in the original, the Greeks most often do this. It is better to take not ordinary onions, which are very pungent, but sweet red ones. If you still use onions, you can marinate them in vinegar for a while, or pour boiling water over them and rinse with cold water to at least slightly eliminate the pungent taste and smell. Dry oregano leaves are excellent as a seasoning and can be sprinkled on top of the salad. You can experiment and add bell peppers, and instead of plain olives, use dried ones.

How to make such a salad?

For a tomato salad recipe, start by preparing the dressing. Place the garlic and rosemary sprig in the olive oil in a small saucepan. Heat the oil over medium heat until the greens begin to sizzle. Remove the pan from the stove and let it sit in the room for 20 minutes, allowing the rosemary and garlic to soak into the oil. Remove the sprig from the mixture and discard.

Then remove the garlic from the oil and place in the bowl of a food processor or blender. Place anchovies, Parmesan cheese, salt, pepper, lemon zest and juice there, beat until smooth.

In a medium bowl, gently toss the garlic mixture into the beans until completely coated. Leave for a few minutes to absorb the aroma. Gently toss with olive oil, tomatoes and parsley. You will get a flavorful salad with tomatoes and cheese in the dressing. Serve it immediately.

Tomato-cabbage salad

An excellent option for late autumn sunsets. It's never too late to stock up on salads!

What time is it - 14 hours.

What is the calorie content - 38 calories.

How to cook:

1. Wash the tomatoes and cut them into small slices, preferably cutting out the stems;
2. Remove the first two or three leaves from the cabbage, wash the head of cabbage, and chop it quite thinly;
3. Cut the pepper into strips, removing its stem and seeds in advance;
4. Mix everything, add salt and stir again;
5. Place a plate on top and place a jar full of water on it. Leave the vegetables under this pressure for at least eight hours;
6. The juice that has come out from under the vegetables must be drained;
7. After this, add sugar to the products, pour in vinegar, add a mixture of peppers;
8. Mix everything and put on fire in a saucepan. Simmer for about ten minutes, remembering to stir;
9. Sterilize the jars and place the vegetable mixture tightly in them;
10. Then move the containers with the lids on and sterilize them in a saucepan or oven for about twelve minutes, close and store in a cool place.

Tip: if the salad is not sterilized, it can stand in the refrigerator for three months without spoiling.

Salad with broccoli and cheese

This tomato and broccoli salad has interesting flavors and is great for a party. You can easily prepare it the day before and store it in the refrigerator. The dressing can also be made a day in advance, and you just need to mix all the ingredients together before serving. All you need is:

• 3 cups young broccoli;
• 1 cup tomatoes, finely chopped;
• 120 grams of cheese, cubes;
• 1/4 cup red onion, chopped;
• 1 small carrot, grated into strips.

For refueling:

• 3/4 cup mayonnaise;
• 3 tablespoons sour cream;
• 2 cloves of garlic;
• 1/2 spoon of tea salt;
• 1/4 teaspoon of pepper.

Brown tomato salad for the winter “Donskoy”

Another variety of crispy salad made from not quite ripe tomatoes is “Donskoy”. This bright salad will add color to winter and, thanks to its perfectly preserved “goodies,” will take care of the health of everyone who tastes it.

Ingredients:

• Brown tomatoes – 1.5 kg
• Chili – 0.5 pcs.
• Garlic – 1.5 heads
• Carrots – 2-3 pcs.
• Blue onion – 2-3 pcs.
• Greens - a bunch
• Salt – 1.5 tbsp. l.
• Vinegar - 2 tbsp.
• Vegetable oil – 0.5 cups

Preparation:

Tomatoes, chili and carrots - in rings, onions - in half rings. Garlic - through a press.

Mix vegetables. Add salt and leave to ferment for 2-3 days.

When the liquid stops oozing, add vinegar, a little lean meat and roll up.

Keep in a dark, cool place.

How to make raw broccoli salad?

Cut the broccoli into small sprigs. Fry the carrots, cut with a special grater into thin strips.

Combine all salad ingredients in a serving bowl. Taste and add more salt or pepper if needed. In a separate bowl, make the dressing by combining all the ingredients for it. Add it to the rest of the ingredients and stir. If you don't plan to serve the salad right away, refrigerate it.

Brown tomato salad for the winter without sterilization

In the winter cold, when nature is so scarce in bright colors, this vegetable mix will definitely lift your spirits with its colors. And the sweet and sour taste will fill any dish with which it is served with new notes!

Ingredients:

• Green tomatoes – 1kg
• Onion – 300g
• Carrots – 300g
• Bell pepper – 300g
• Garlic – 1 head
• Greens – 1 bunch
• Vinegar 9% - 2 tbsp. l.
• Sugar – 4 tbsp. l.
• Vegetable oil – 4c. l.
• Salt - to taste.

Preparation:

Cut tomatoes and carrots into large circles, onions into half rings, peppers into rings.

Grind the garlic and herbs in a blender.

Place the vegetables in a large container and stir.

Salad with sun-dried tomatoes and tuna

This is a great recipe to use up the contents of your pantry. Canned beans and sun-dried tomatoes can be purchased much in advance, and onions and even anchovies can be omitted. The main thing is to use high quality tuna, olives and oil. All you need is:

• 250 grams tuna, canned in olive oil, drained and crushed with a fork;
• 400 grams of canned red beans, drained and washed;
• 75 grams of sun-dried tomatoes;
• 16 anchovies, preserved with salt or olive oil, drained and chopped;
• about 50 large olives (“royal”), halved;
• salt and freshly ground black pepper;
• 180 ml extra virgin olive oil;
• 2 teaspoons Dijon mustard;
• 1 small red onion, very thinly sliced;
• 3 tablespoons chopped leaf (Italian) parsley;
• juice of 1 lemon.

Preparing the salad

Place the tuna, beans, tomatoes, anchovies, onions, olives and parsley in a large serving bowl. Season well with salt and pepper. In a separate bowl, mix olive oil, mustard and lemon juice. Taste and see if the lemon tastes good in the oil - remember, you're going to be adding this to a starchy product, so the flavor shouldn't be very concentrated. Pour the dressing over the bean and tuna mixture, being careful not to overmix the ingredients. Taste and adjust the spices if necessary.

Tomatoes with shrimps

Stuffed tomatoes have been a decoration for the holiday table for many years. To make this appetizer really pop, look for bright red, flavorful tomatoes without any soft spots or blemishes. For the original filler you will need:

• 500 grams of peeled boiled shrimp, chopped;
• 1 stalk of celery, finely diced;
• ¼ cup chopped fresh basil;
• 10 large olives, chopped;
• medium shallot, minced;
• 2 tablespoons mayonnaise;
• 1 tablespoon white wine vinegar;
• some fresh ground pepper;
• 4 large ripe tomatoes.

Quinoa and mint salad

This dish is light and filling at the same time. A salad of cucumbers and tomatoes combined with parsley, mint and quinoa is suitable even for a holiday table. It requires;

• 1 cup quinoa;
• 1 large tomato, quartered;
• 1 large cucumber, seeds removed, cut into thin slices;
• salt;
• 2 small shallots, minced;
• 1/2 cup roughly chopped parsley leaves;
• 1/4 cup fresh mint leaves, cut into several pieces;
• 5 tablespoons extra virgin olive oil;
• 2 tablespoons red wine vinegar;
• freshly ground black pepper.

Making a salad with quinoa

Combine quinoa and 2 cups water in a small saucepan. Bring to a boil, stir, reduce heat to low, cover and simmer for 7 minutes. Turn off the stove and let the cereal sit until the water is absorbed, about 5 minutes. Transfer the quinoa to a strainer and rinse under cold water until completely cooled. Leave to drain for 10 minutes.

Meanwhile, place the tomatoes and cucumbers in a colander set in the sink. Season with salt and stir. Let the liquid drain into the sink.

In a large bowl, add quinoa, drained tomatoes and cucumbers, shallots, parsley, mint, olive oil and vinegar. Season to taste with salt and pepper. Serve immediately or leave overnight in a covered container in the refrigerator.

Preparation of products and containers

A lot of time and attention must be paid to preparing products and sterilizing jars.

The tomatoes need to be washed and then pierced with a fork or toothpick at the stem site, otherwise the skin may burst under the influence of boiling water.

Metal and nylon lids from jars are boiled for 20 - 30 minutes. They cannot be cooled, so during seaming they are removed from the pan with sterilized tongs.

Glass jars are washed not with dish soap, but with a slightly moistened mixture of soda and mustard powder. Wipe the walls of the dishes with this substance and then rinse with clean water.

It is advisable to sterilize containers before canning food in them. There are several ways:

• Place a pan of water on the fire, cover it with a net and place the jars turned upside down on it for 10 minutes.
• Boiling water from a kettle is poured into the dishes.
• The container with a small amount of water on the bottom is fried in the microwave for 10–15 minutes.