Summer Cucumber And Tomato Salads

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

5 summer cucumber and tomato salads that are hard to find tastier

The ideal time for rich harvests of vegetables and fruits is summer. In the heat, you do not want to cook heavy and fatty dishes, so vegetable salads occupy the main place on the table. They can be made with some of the simplest, most inexpensive ingredients found in every home.

With honey and mustard

The salad is delicious not only due to the fresh vegetables, but also due to the correct dressing. Instead of the usual vegetable oil or mayonnaise, try dressing it with a mixture of sweet honey and spicy mustard.

For cooking you will need:

• 3-4 tomatoes;
• 4 cucumbers;
• a bunch of green onions;
• olive oil;
• wine vinegar;
• 1 tsp mustard;
• 1 tsp liquid honey;
• salt and pepper.

Rinse the tomatoes and cucumbers, and cut into semicircles, and rinse and finely chop the onion.

Put all the ingredients in a bowl, season with olive oil, mustard and runny honey. At the very end, sprinkle with wine vinegar, salt and pepper to taste.

The spicy-sweet dressing combined with wine vinegar makes the taste of the dish richer and the smell aromatic.

With beef and garlic

Meat salad with vegetables will not only be an excellent appetizer, but also quietly replace the main course.

Required:

• 300-400 grams of beef;
• onion;
• vegetable oil;
• salt and black pepper;
• 2 cucumbers;
• large bell pepper;
• 3 tomatoes;
• 3-4 cloves of garlic;
• half a bunch of dill;
• 3 tbsp soy sauce;
• tbsp lemon juice.

Cook the beef first. Cut the meat into thin strips and send to fry in vegetable oil.

After 5-7 minutes add finely chopped onion, soy sauce, pepper and salt, and simmer for another 10-15 minutes under a closed lid.

Rinse cucumbers and tomatoes. Cut into small strips, pass the garlic through a garlic press, and chop the herbs.

Place the mixed vegetables, garlic and parsley on a large flat plate and gently place the cooked beef on top. Sprinkle lemon juice on the dish and add salt if desired. The salad is best served warm, garnished with herbs.

With avocado and shrimps

Fans of unusual combinations will definitely like the summer dish with avocado and seafood. Prepare the required components:

• 700-1000 gr of shrimp ("Royal" if possible);
• 2 large avocados;
• 2 tomatoes;
• 2-3 cucumbers;
• 1 bell pepper;
• half a bunch of parsley;
• half a teaspoon of sugar;
• 30 ml of wine vinegar;
• salt;
• ground black pepper;
• olive oil for dressing.

Cooking steps:

1. Defrost shrimps in hot water, peel off shells and heads. Fry in a little vegetable oil.
2. Rinse the vegetables and cut into medium-thick strips, and chop the herbs. Place all ingredients in a bowl and stir.
3. Divide the avocado into 2 parts and carefully remove the seeds. Also cut the halves into strips and send them to the vegetables.
4. Arrange the shrimp with the rest of the ingredients, add sugar, wine vinegar, salt and pepper to taste. Drizzle a little olive oil over the salad (try not to overdo it, as avocados are quite fatty).

All that remains is to stir the dish, put it on plates and you can serve it to the table.

With yogurt, herbs and onions

In summer, you don't want to overload salads with heavy dressings, so Greek yogurt comes in handy. For cooking you will need:

• 3 cucumbers;
• 3-4 tomatoes;
• small onion (can be replaced with Yalta);
• 3 cloves of garlic;
• half a bunch of parsley and dill;
• lemon juice;
• 150-200 ml of Greek yogurt;
• salt and black pepper.

Wash the vegetables and cut into semicircles or large cubes, and chop the greens. Combine ingredients in a bowl, add finely chopped garlic and onion. Season with lemon quarter juice and Greek yogurt. Do not forget to salt and pepper to taste.

With chicken and eggs

Delicate, and most importantly simple salad - with chicken fillet, eggs and vegetables. You will need:

• 250-300 gr chicken fillet;
• 2 large tomatoes;
• 2 cucumbers;
• 2-3 boiled eggs;
• mayonnaise for dressing;
• salt.

Step-by-step cooking process:

1. Boil the chicken in salted water for 20 minutes. Then let cool and cut into thin slices.
2. Wash the vegetables, chop into strips and place in a salad bowl.
3. Chop the eggs and send them to the vegetables.
4. Arrange fillet pieces with the rest of the ingredients, season with mayonnaise and salt.

Mayonnaise can be substituted for sour cream or low-fat yogurt.