Tomatoes with cheese and garlic recipe. Tomatoes stuffed with cheese. Tomatoes with salted cheese and sweet pepper

author Babenko Lyudmila Vladimirovna
Tomatoes with feta cheese, parsley, dill, sour cream and lemon juice “Sofia style” Ingredients: 6–8 tomatoes, 400 g feta cheese, 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1 tablespoon of lemon juice, 1/2 bunch of parsley, 1/2 bunch of dill, salt. Method of preparation: U

From the book 800 dishes for fasting days by Arina Gagarina

Stewed tomatoes stuffed with cheese Cut off the tops of the tomatoes, remove the pulp and seeds and, turning the tomatoes over, let them dry a little. Prepare tomato sauce from the pulp of tomatoes, half the specified amount of butter and finely chopped onion and

From the book Separate Nutrition by the author Kozhemyakin R.N.

Tomatoes with feta cheese What you will need: 500 g feta cheese, 3 tomatoes, 200 g walnut kernels, 1 onion, garlic, parsley and dill, 50 g butter, pepper And start cooking: Grind the feta cheese with soft butter. Add ground kernels

From the book Cooking in the Microwave by R. N. Kozhemyakin

Tomatoes baked with feta cheese and egg What you will need: 1 kg of tomatoes, 100 g of feta cheese, 8 eggs, 6 tbsp. l. vegetable oil, herbs, pepper, salt And start cooking: Cut the tomatoes into slices, place on a baking sheet, well greased with oil, add salt,

From the book Cooking Dietary Dishes by R. N. Kozhemyakin

Tomatoes stewed with cheese, feta cheese and cottage cheese Ingredients Tomatoes – 600 g Cheese – 50 g Cheese cheese – 50 g Cottage cheese – 200 g Sour cream – 1 glass Method of preparation The feta cheese must first be soaked in milk or boiled water. Then grate the cheese and cheese. Scald the tomatoes

From the book We meet guests by Uzun Oksana

Tomatoes baked with cheese Ingredients Tomatoes – 4 pieces Butter – 2 tablespoons Grated cheese – 2 tablespoons Rusks – 1 tablespoon Method of preparation Cut the tomatoes into halves, place them in a bowl with the cuts facing up. Melt the butter and mix with

From the book Stuffed Dishes the author Sergey Pavlovich Kashin

Tomatoes with eggs, cheese, feta cheese and cottage cheese Components Tomatoes – 600 g Hard-boiled eggs – 4–5 pcs. Cheese – 50 g Cheese cheese – 50 g Cottage cheese – 200 g Butter – 50 g Milk – 1 glass Method of preparation Cheese cheese must first be soaked in milk or boiled water.

From the author's book

Tomatoes baked with cottage cheese, feta cheese and faces Components Tomatoes – 500 g Cottage cheese – 200 g Vegetable oil – 4 tablespoons Ground crackers – 1 glass Eggs – 3 pcs. Milk – 1 glass Grated cheese – 4 tablespoons Salt – to taste Method of preparation Dip the tomatoes in

From the author's book

Tomatoes stuffed with cheese and herbs – cheese – 200 g – mayonnaise – 4 tbsp. spoons – garlic – 1 clove – herbs, pepper – to taste 2 servings 20 minutes Mash the cheese, add crushed garlic, chopped herbs, mayonnaise and mix well. Chop

From the author's book

Tomatoes with feta cheese, parsley, dill, sour cream and lemon juice “Sofia style” Ingredients 6–8 tomatoes, 400 g feta cheese, 3 tablespoons of mayonnaise, 2 tablespoons of sour cream, 1 tablespoon of lemon juice, 1/2 bunch of parsley, 1/ 2 bunches of dill, salt. Method of preparationU

In the summer, when juicy tomatoes are ripening in the garden, we very often make our favorite salad with cheese and tomatoes; I offer the recipe with photos to you too. The piquant note of basil perfectly complements the overall flavor of the salad. This dish is not only well suited for the everyday menu, but will also be useful on the holiday table, especially in the hot season, when you don’t want high-calorie mayonnaise salads. I also recommend trying it. To prepare the salad we will need:

— tomatoes – 2-3 pcs.; — lightly salted cheese – 200 g; - dry basil; - olive oil; - garlic - 1-2 cloves; - a mixture of peppers.

Recipe with photos step by step:

1. Prepare all the necessary ingredients for the dish. 2. Tomatoes for this salad can be of any variety; it is important that they are ripe and fresh. Wash the vegetables and cut into thin slices. If you are using cherry tomatoes to make a salad, then just cut them in half and place them cut side up on a plate. 3. Sprinkle the layer of tomatoes you have laid out on a platter generously with crumbled feta cheese. I usually make this salad with lightly salted cow's milk cheese, but if you like salted sheep's cheese, feel free to add it to the salad. This type of cheese goes perfectly with fresh tomatoes. 4. Now let’s prepare a garlic dressing for our salad with feta cheese and tomatoes; it will give the dish an excellent taste and aroma. Grind different colored peppercorns in a mortar; if you don’t have a mixture of peppers, use regular black pepper. Add chopped large cloves of garlic (or 2 small ones) to the mortar and grind everything thoroughly again until a homogeneous paste forms. Place the garlic and pepper in a bowl, pour in 2-3 tablespoons of extra virgin olive oil and add half a teaspoon of dried basil or Provençal herbs. Mix everything well. I do not add salt, since the salad already contains salted cheese. 5. Drizzle the salad with aromatic, spicy dressing. The tomato and cheese salad is ready and can be served immediately, garnished with a sprig of fresh parsley. Bon appetit everyone!

Try also

Store ripe tomatoes in the refrigerator for a week or about three days in the room.

Everyone is familiar with tomato dishes and there is no point in listing what can be prepared from this wonderful vegetable, but offer some tomato deliciousness - please!) The topic today is tomatoes with feta cheese: quick and simple recipes

By the way, in Romanian and Ukrainian cuisine, as well as in other national menus, feta cheese is given one of the places of honor. This product is used as a filling for dumplings and baked goods, used as an independent snack or as the main ingredient in salads. Since feta cheese is very salty, it is often soaked for several hours using boiled water.

Ingredients:

• red fleshy tomatoes - half a kilo
• garlic – 2 – 3 cloves
• feta cheese – 100 g
• parsley - a small bunch
• vinegar - half a tablespoon
• vegetable oil – 2 tbsp. spoons
• water - tablespoon

Preparation:

Grind the peeled garlic cloves with salt. Chop the parsley. Mix vinegar, water and vegetable oil, season with salt.

Cut the tomatoes into slices and place on a flat dish. Place the salted garlic mixture on the chopped vegetables, sprinkle chopped parsley on top and pour the dressing over thickly.

Roll cheese into small balls, place on tomatoes and serve.

Greek salad"

This salad is loved by many. And all thanks to the taste, lightness and low calorie content. There is no classic recipe for Greek salad with feta cheese, since sirtaki cheese is traditionally added to it, which also has a salty taste.

Sirtaki appeared on grocery shelves relatively recently, and before that we prepared such a salad with feta cheese. It includes:

• 300 grams of cheese;
• 4 fresh cucumbers;
• 2 tomatoes;
• 2 large bell peppers;
• 1/2 head of red onion;
• 1 can of pitted black olives;
• green salad;
• olive oil.

You don't have to add salt, as the cheese flavor compensates for it.

The recipe for Greek salad with feta cheese involves the following preparation steps:

1. Drain the water from the jar of olives and place them on a plate.
2. The vegetables are washed, the skins of the onions are cut off, and the core is removed from the peppers and the seeds are removed.
3. Cucumbers are cut in half and cut into half rings. The onion is also chopped.
4. Cheese and tomatoes are crumbled into small cubes.
5. Olives are cut into rings.
6. Pepper is crushed into strips.
7. Lettuce leaves are coarsely chopped, but you can simply tear them.
8. All ingredients are mixed.

You can season with olive oil immediately, or you can already put it on a serving plate.

How to prepare salad with feta cheese

1. Naturally, first of all, salad with feta cheese is extremely fresh and natural cheese. By the way, there is plenty to choose from. And the freshest young vegetables - ideally straight from the garden... Dreams, dreams... You need small and ripe tomatoes, for example “chumachok”, they make ideal pickled tomatoes. You need small and green fresh cucumbers, sweet salad onions, herbs and, preferably, olives - they have some kind of charm.
2. Only bell peppers are heat treated for salad. With well-baked peppers, the dish becomes incredibly tasty. By the way, you can use more pepper, this will only improve the taste. We usually bake peppers in the microwave, but to enhance the aroma of the salad, it is worth baking the peppers over a fire or in the oven. The simplest thing is to pierce each pepper with a knife in any place so that steam escapes during baking, grease the peppers with a small amount of vegetable oil. Place the peppers in a baking dish and place in the oven, preheated to 220-230 degrees.
3. Bell peppers bake quite quickly. Gradually, the peppers lose some of their moisture and begin to “sag.” After this, they need to be turned over frequently to ensure even baking. As soon as you are satisfied with the degree of readiness of the pepper, remove the dish with vegetables from the oven and cover it with a plate or plastic. This helps the outer skin peel off like a film.
4. Carefully remove the outer film from completely cooled baked peppers; it can be easily removed with your fingers. Tear off the tails along with the seeds and, if possible, clean the internal cavity of the pepper from any remaining seeds. Cut each pepper lengthwise into 4-8 pieces, if desired. By the way, pepper releases quite a lot of liquid; it can either be drained or added along with the dressing.
5. When the baked peppers are prepared, you can start preparing the salad. Wash young green cucumbers thoroughly, dry and cut off the ends. You should make sure that the cucumbers are not bitter, otherwise the taste of the salad will be spoiled. Cut the cucumbers in half lengthwise and cut into cubes. Place sliced ​​cucumbers in a large bowl.
6. Wash medium-sized tomatoes and dry them to remove any moisture. Cut the tomatoes into large slices, removing the stems and growth zone. Add tomatoes to the salad, at the same time add olives - black or green, according to taste and desire.
7. Peel a medium-sized sweet onion and cut into strips. Add chopped onion to salad. The presence of sweet salad onions adds a zest of spiciness to the vegetable salad, and the taste of the salad is significantly improved. If you can't add salad onions, you can try adding finely chopped green onions.
8. Add baked pepper cut into strips to the salad with cheese. If there is any liquid left from the pepper, you can save it for making a dressing sauce. Sprinkle the vegetables with a pinch of oregano and salt.
9. Trim all the leaves from the parsley sprigs, removing any coarse stems. Considering that all the vegetables for the salad are chopped quite coarsely, there is no need to chop the parsley additionally - let there be whole parsley leaves in the salad with feta cheese.
10. Mix the salad, carefully so as not to damage the tomatoes and pepper too much - you need to dissolve the salt. In a cup or bowl, mix olive oil, 0.5 tsp. grape or balsamic vinegar and, if desired, add a little liquid that remains after baking the peppers. Shake the sauce with a fork and pour it over the salad. Mix gently again.
11. Place the salad in salad bowls. Cut fresh brine cheese into cubes - twice as large as the vegetables for Olivier salad with meat. Place chopped cheese on top of the vegetables and decorate the salad with cheese with a sprig of parsley and chopped hot pepper.
12. Salad with cheese does not need to be refrigerated; it should be served as soon as it is dressed. Typically, such salads serve as an excellent appetizer for an aperitif at the beginning of lunch or dinner. But they can also be a good side dish, especially for Bulgarian kebabche - meat sausages fried on a grill.

Chicken and cheese salad

Both you and your guests will love this recipe for a delicious salad with cheese. The dish is prepared from the following components:

• 200 grams of cheese;
• 1 PC. avocado;
• lettuce leaves;
• 1 chicken breast;
• a tablespoon of lemon juice;
• pitted olives;
• olive oil;
• add salt if desired.

Cooking steps:

1. First, the chicken fillet is cut into strips or cubes. Fry in olive oil.
2. The avocado is cut into cubes and sprinkled with lemon juice to prevent the flesh from darkening.
3. The cheese is cut into medium cubes.
4. Lettuce leaves are torn into pieces.
5. The olives are cut in half.
6. Place all ingredients on a plate, season with oil and, if desired, salt.

Appetizer with chicken, eggplant and cheese

A variation of the previous dish, which is perfect even for a hearty dinner. We need to take the following products:

• eggplant - half the fruit;
• chicken fillet - 200 grams;
• sweet salad onion - 1 piece;
• tomato - 1 large;
• olives - a quarter of a jar;
• black pepper, salt and other spices - to taste;
• feta cheese - 120 grams.

Time taken: 30 minutes. Energy value - 190 kcal per 100 grams.

So, we prepare the eggplants in the same way as in the previous recipe. Then cut them into small cubes and fry until cooked. Salt and pepper.

We beat the chicken fillet, rub it with spices and salt. Fry in a hot frying pan for about 2 minutes on both sides. Let it cool a little and cut into cubes.

Chop the tomatoes into small pieces. Olives and onions - in rings. The cheese can be either crushed or simply cut. Mix all the products and add a little salt and spices to taste. There is no need for oil as chicken and eggplant will provide enough.

To get a delicious salad, you need to know a few rules:

• If the cheese is too salty, you can soak it in milk. This is done in about a couple of hours. The milk can then be used when baking pancakes or pies.
• Tomatoes for this salad are best to choose special salad varieties. In addition, cherry tomatoes are perfect.
• Eggplant should be kept in salt and washed. This will not only keep the bitterness out of it, but will also prevent it from absorbing too much oil when frying.
• Chicken fillet can be pre-marinated to obtain a brighter taste - for example, in kefir or soy sauce.

We hope you enjoy our recipes. They will be especially relevant during country gatherings - after all, in the garden you can grow both eggplants and tomatoes with your own hands. Bon appetit!

A full lunch, a light dinner, a nutritious breakfast, an addition to a side dish and a decoration for a holiday table - salads with cheese are suitable in all these cases. Such salads are not only light and tasty, but also extremely healthy due to their main component - nutritious and low-calorie cheese. This type of cheese goes well with almost all products (chicken, crackers, vegetables, olives, seafood), and that is why every recipe for salad with cheese can be considered a real culinary masterpiece.

Spicy salad

Fans of sharp, piquant taste will appreciate this recipe for salad with feta cheese. To prepare you need:

• 100 grams of cheese;
• 4 pieces of bell pepper, preferably different colors;
• 2 medium-sized eggplants;
• 3-4 cloves of garlic;
• a tablespoon of wine vinegar;
• olive oil - to taste;
• herbs and spices.

Cooking steps:

1. Vegetables are prepared: they are washed and put in a sleeve as a whole. Bake in the oven at 180 °C for a quarter of an hour. If desired, they can be fried.
2. Remove the vegetables from the oven, cool and peel the eggplants, salt them a little to remove the bitterness. The seeds are removed from the peppers. Cut everything into strips.
3. The cheese is crumbled into cubes.
4. Garlic cloves are grated, combined with oil, wine vinegar, spices and salt, if desired.
5. The greens are chopped.
6. Sliced ​​vegetables are combined with cheese, poured with dressing and sprinkled with herbs.

Secrets of preparing delicious cheese salads

• Soaking the product in cold water for several hours will help reduce the salt concentration.
• The amount of salt in the dish depends on the choice of cheese. Over-salted cheese can change the taste of the final product.
• The milky color of feta cheese and its light natural aroma should not be buried under a layer of ingredients. The top of any composition will be decorated with pieces of cheese, randomly scattered across the salad field.
• Salads with cheese have a reduced calorie content and an original milky, slightly salty taste. Cheese cheese in fruit salads contrasts well with sweet fruits.
• Salads with cheese are used in combination with hot dishes, appetizers, and as an independent light dish.
• Non-acidic alcoholic drinks serve as a complement to feta cheese salad. Semi-sweet, sparkling rosé wines take on the saltiness of the cheese and give it some sweetness in return.

Choosing cheese for preparing a salad is an excellent solution when choosing a recipe for a holiday or family menu. The delicacy of the product will turn an ordinary salad into a sophisticated dish for a candlelit dinner.

Cheese and seafood

A simple recipe for salad with cheese and seafood will allow you to prepare a dish with a pleasant, delicate taste. Surprisingly, salty cheese goes well with seafood, so it’s worth a try. You will need:

• 200 g cheese;
• 400 g boiled shrimp;
• 1 bell pepper;
• a couple of tablespoons of any vegetable oil;
• 1/2 fresh lemon;
• leaf salad;
• pepper and salt.

Preparation steps:

1. The shrimp are boiled and, if necessary, cleaned.
2. The cheese is crushed into cubes, and the pepper is done in the same way.
3. Lettuce leaves are washed and torn into small pieces.
4. Lettuce leaves are placed first in a bowl or plate, followed by shrimp, pepper and cheese.
5. The dish is sprinkled with lemon juice, seasoned with oil, salted and seasonings are added.

Salad “Khoriatiki” with cheese and fresh vegetables

Compound:

• tomatoes – 0.3 kg;
• cucumbers – 0.3 kg;
• red onion – 100 g;
• bell pepper – 0.2 kg;
• pitted olives – 100 g;
• feta cheese – 0.2 kg;
• balsamic vinegar – 20 ml;
• olive oil – 60 ml.

Cooking method:

• Prepare the vegetables by washing them and drying them with a napkin. Remove the seeds from the pepper.
• Cut tomatoes and cucumbers into slices, peeled onions and bell peppers into thin half rings.
• Place the vegetables in a bowl, add olives and cheese cut into small cubes.
• Stir, place on a plate, pour over a mixture of olive oil and balsamic vinegar.

This is one of the versions of the “village” salad, which is popular in Greece.

Diet salad with Chinese cabbage, feta cheese and corn

A salad with feta cheese made according to this recipe will be endowed with low calorie content and excellent taste. It is prepared from available ingredients:

• 100 g cheese;
• small Chinese cabbage;
• pairs of eggs;
• 2 tablespoons canned corn;
• jars of pitted olives;
• low fat sour cream, to taste;
• grain mustard (French);
• greenery;
• salt, pepper, paprika.

Stages of the culinary process:

1. Boil the eggs and grate them.
2. Bryndza is also grated.
3. Peking cabbage is finely chopped.
4. The liquid is drained from the olives, and the fruits themselves are cut into rings.
5. The greens are chopped.
6. Prepare the dressing: combine sour cream with mustard, spices and seasonings.
7. All ingredients are mixed in a deep bowl, seasoned with salad dressing to taste and seasoned with spices.

Unusual recipe: cheese and strawberries

The original and unique taste of the salad with cheese and strawberries absorbed the saltiness of the cheese and at the same time the sweetness and juiciness of fresh strawberries.

For it you need:

• 100 g salted cheese;
• 100 g fresh strawberries;
• lettuce leaves;
• wine or balsamic vinegar - 3 tablespoons;
• liquid honey - added to taste.

Cooking steps:

1. Strawberries are washed and cut in half lengthwise.
2. The cheese is turned into square pieces.
3. Lettuce leaves are cut into small pieces.
4. Mix honey and vinegar until smooth.
5. Place cheese, strawberries and lettuce on a plate, sprinkle with dressing and mix.

An excellent version of a summer salad will add freshness and unusualness to the dinner table.

Warm salad with pasta and cheese

You will definitely like the recipe (with photo) for salad with cheese and pasta. The dish is very high in calories, so it should be consumed only in small portions. You can use any pasta: curly, vermicelli, horns, etc. You need:

• 150 grams of pasta;
• 2-3 cloves of garlic (depending on desired spiciness);
• 200 grams of cheese;
• medium tomato;
• mayonnaise to taste;
• ground pepper;
• salt;
• parsley.

Culinary process:

1. The pasta is cooked, but slightly undercooked. As professional chefs say, cook until al dente. Drain all the liquid from them.
2. Garlic is grated or passed through a press.
3. The cheese is cut into cubes.
4. Tomatoes are also chopped.
5. All components are mixed, seasoned with mayonnaise, seasonings and salt are added.
6. Parsley is finely chopped and added to the salad.

Salad with squid and cheese

First, stock up on the following ingredients:

• 300 g of Chinese cabbage;
• 4 squid carcasses;
• 200 g cheese;
• a tablespoon of olive oil.

Culinary process:

1. Squid carcasses are boiled for 5 minutes. They are taken out of boiling water and immediately doused with cold (or running) water. This will make the skin come off easier.
2. Cheese cheese is cut into cubes.
3. The cabbage is chopped into strips.
4. All ingredients are mixed, seasoned with olive oil, and salt is added.

If desired, you can add grated garlic or pickled/fresh onions.