Salads with arugula, tomatoes and cucumbers. How to cook with eggs, cheese, mayonnaise, pepper

What is attractive about this salad is the simplicity of its preparation and its specific original taste. Therefore, we suggest making a salad with arugula and cherry tomatoes. You won't be able to resist its light taste.

Ingredients: - a little olive oil, - 100 g arugula, - 2 cloves of garlic, - 100 g parmesan, - 200 g cherry tomatoes, - salt, oregano, black pepper and herbs de Provence to taste.

Preparation: 1. Prepare the sauce for this light salad. In a small bowl, combine crushed or chopped garlic, a little salt and pepper, oregano and herbes de Provence. Pour olive oil into this mixture and leave to brew for fifteen minutes.

2. While our sauce is infusing, wash the arugula leaves, dry them and cut them crosswise into five pieces. You can not cut the arugula at all or cut it larger.

3. Cut the washed cherry tomatoes in half along the grain. Now take a deep salad bowl and put arugula and cherry tomatoes there.

4. Let's start processing the cheese. Cut it into thin slices. Then cut the plates crosswise into five parts. Add the chopped cheese to the salad bowl with cherry tomatoes and arugula. Mix and season everything with sauce. Sprinkle plenty of black pepper on top and serve immediately.

Previously, few people knew about the options for using arugula in cooking. But now they make many different salads with it. And although arugula is part of the cabbage family, it bears little resemblance to cabbage itself. But whatever you say, salads with it turn out light and tasty.

Salad with arugula and cherry tomatoes

Hello dear blog readers! I would like to suggest preparing a salad recipe with arugula, sesame seeds and cherry tomatoes to prove that healthy eating can be delicious.

Miniature tomatoes have a rich taste. I will tell you how to use herbs and seasonings to make their taste brighter and the dish aromatic and satisfying. Arugula is often used in Italian cuisine due to its low calorie content.

Step-by-step instructions with photos will help even inexperienced housewives cope with the preparation. The salad is perfect for every day and fits harmoniously into the holiday menu.

Ingredients:

Cooking method:

1. In order not to forget anything, I always prepare all the components in advance. I wash the arugula and tomatoes thoroughly under running water and dry them using a regular waffle towel.

Proper design largely determines success. I take a flat dish. I spread clean, fresh arugula on it in an even layer. I prefer to buy it at the market. Where do you buy your groceries?

2. Place crackers on the grass.

3. I cut the cherry tomatoes into four equal parts and arrange them beautifully on crackers. I sprinkle sesame seeds on top and drizzle with olive oil. In order for a salad made at home to be saturated with benefits, it is necessary to choose olive oil of the highest category. Italians know a lot about this and never use low-quality products for food.

4. To obtain a harmonious and rich taste, sprinkle lemon juice on top of the salad, add salt and pepper to taste. It's time to enjoy, bon appetit!

The classic recipe includes a minimal amount of ingredients, but gives room for imagination and experimentation. I tried making a vegetable salad with cheese, which complements it wonderfully. What would you try to add? The cheese can be cut into cubes or grated on a fine grater and sprinkled on top.

Beneficial features:

The process of preparing any dish is creative. You can experiment with seasonings and ingredients, but the main thing is that I always put my soul into the food. Then the result always exceeds expectations. Only healthy products are used in the proposed recipe.

Arugula is widely used by Italians. They appreciate it for the spiciness it brings to the dish. Used for making salads, pizza, pasta. Often served as an accompaniment to meat dishes. It has antiseptic, diuretic properties, improves digestion and lactation in nursing mothers. Cherry tomatoes contain a large amount of minerals, which have a positive effect on mood and kidney function. In each of my recipes, I try to combine taste and benefit as harmoniously as possible.

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Let's continue the conversation about tasty and healthy greens that are worth using in cooking and that can easily be grown in your garden beds. Today's article is about arugula. Arugula is a type of leaf lettuce with a pronounced spicy, slightly tart taste. It is one of the first to produce a crop and can be grown throughout the summer. Arugula is used in a variety of dishes from salads to pies. And even familiar dishes with the addition of arugula, thanks to its taste, can sparkle in a new way.

Today I will show you several options for delicious salads with arugula from the most affordable products. Before cooking arugula, like any other greens, I thoroughly wash it with clean water. Additionally, the leaves can be kept for 30 minutes in a soda solution and then washed again. After this, I first put the greens in a colander to drain the water, and then lay them out on a towel and dry them.

I put the arugula leaves in a salad bowl. Large leaves can be cut or torn by hand, and small leaves can be left whole.

Salad with arugula, tomatoes and cheese: arugula - 1 bunch, tomato - 1-2 pcs. cheese (feta, mozzarella, parmesan or other to taste) - 100 g avocado (optional) - 1 pc. vegetable oil - 1-2 tbsp. l. salt, pepper - to taste lime or lemon juice (optional) sesame seeds - for decoration

My first salad will be with tomatoes and cheese. I will cut the cheese into cubes. You can also crumble it by hand. I will also cut the tomatoes into cubes. This is already a self-sufficient salad, but avocado would also be appropriate in it. Although, if you don’t have avocado, you can do without it.

I will salt the salad, season with olive oil, mix and serve immediately. It is no exaggeration to say about this salad that it is one of the most delicious ones prepared with arugula.

Salad with arugula, strawberries and cheese: arugula - 1 bunch strawberries - 150 g cheese (feta, mozzarella or other to taste) - 150 g walnuts - 50 g Dressing: olive oil - 1-2 tbsp. l. honey - 1 tsp. lime or lemon juice - 1-2 tsp.

For the next salad I will need cheese and strawberries. I removed the sepals from the strawberries, washed them well and placed them on a plate on a paper towel to remove excess water. Then I cut the strawberries into cubes. The cheese, just like in the previous salad, can also be cut into cubes or crumbled by hand.

I will prepare the salad dressing separately. I will mix olive oil with liquid honey and add lime juice. Lemon juice will also work. But if neither one nor the other is found, then you can add a teaspoon of apple cider vinegar. I'll mix it well. I put arugula leaves in a salad bowl. I add cheese on top, lay out pieces of strawberries, pour over the dressing, sprinkle with sesame seeds or walnuts and serve.

Salad with arugula, beets and cheese: arugula - 1 bunch, boiled or baked beets - 1 pc. cheese (goat or other to taste) - 100 g pistachio - 50 g Dressing: olive oil - 1-2 tbsp. l. honey - 1 tsp. lime or lemon juice - 1-2 tsp. onion - 1 pc.

For the next salad, I add finely chopped onion to the same dressing. I stir and while I chop the vegetables, the dressing will infuse. I cut boiled or baked beets, just like cheese, into cubes. I'll add it to the cheese and arugula.

The onion dressing has settled in by this time. I add it to the salad and mix it. You can do the same as in the previous case. Place arugula leaves on the bottom of the salad bowl, and place beets and cheese on top. You can also sprinkle with sesame seeds. Pistachios also go well with this salad.

Salad with arugula, tomatoes and egg: arugula - 1 bunch, tomato - 1-2 pcs. boiled eggs - 1-2 pcs. cheese (parmesan or other to taste) - 100 g Dressing: olive oil - 1-2 tbsp. l. honey - 1 tsp. lime or lemon juice - 1-2 tsp. onion - 1 pc.

For the next salad I will need tomatoes and boiled eggs. I place tomato slices on the arugula leaves. Eggs can be cut into quarters or smaller pieces. The same dressing with onions will do. You can decorate it with sprigs of dill or parsley.

Salad with arugula and vegetables: arugula - 1 bunch, tomato - 1 pc. cucumber - 1 pc. bell pepper - 1 pc. various greens - 1 bunch lettuce leaves - 1 bunch vegetable oil - 1-2 tbsp. l. salt, pepper - to taste lime or lemon juice (optional) sesame seeds - for decoration

The next salad can be called “from what was.” The team of this salad may include seasonal vegetables, which are usually always available in the summer. Cucumbers, tomatoes, bell peppers and herbs. A quick salad option.

I cut the arugula along with the rest of the greens. Any greens go here: dill, parsley, celery, green onions, cilantro, basil, including lettuce. I cut the cucumber, as well as other vegetables - tomatoes, peppers into cubes. I combine all the ingredients in a salad bowl and add salt. For those who like it spicy, you can add pepper and season with olive oil. The salad turns out bright and beautiful. If young green peas have already ripened in the beds, they can also be added to this salad.

I dry the washed lettuce leaves on a paper towel, place them on a plate, and place the finished salad on top. Sesame seeds will also come in handy here.

Salad with arugula, cherries and orange: arugula - 1 bunch orange - 1 pc. cherries or cherries - 100 g nuts (pine or other) - to taste vegetable oil - 1-2 tbsp. l.

And for dessert I will show you another interesting option, for which you will need: orange, cherry or cherry and nuts. I will cut the orange slices into pieces and place them on the lettuce leaves.

I will place the cherries on a paper towel or napkin to dry. I cut the berries in the center around the seed, then break it and remove the pit. I cut it into quarters, put it in a salad bowl, add olive oil. You can sprinkle with pine nuts or some other nuts. I chopped the almonds. I serve it right away.

Enjoy your meal.

Salad with arugula, cherry tomatoes and cheese

Published: 06/17/2015 Posted by: mayusik89 [Offline] Calories: Not specified Cooking time: Not specified

There is never too much greens in a healthy diet. Even if you don't eat exclusively healthy foods yet, this simple salad is worth a look. Salad with arugula, cherry tomatoes and Parmesan – a sea of ​​vitamins and pleasure in one plate. I just don’t see any reason to deny myself it!

To prepare the salad you will need the following ingredients:

Step-by-step recipe with photos:

1. First prepare the dressing. I use this dressing for various salads. It turns out spicy and aromatic. Just what you need to highlight the taste of fresh vegetables and herbs. Squeeze one or two small cloves of garlic into a small bowl. Add mustard, add salt and a pinch of pepper, pour in olive oil and balsamic vinegar. I used light vinegar, but if you don't have it, you can use dark vinegar. You can also replace balsamic vinegar with apple cider vinegar. Lemon juice will also work. Whisk everything together. You should get a homogeneous emulsion.

This is a very quick and tasty salad. Here are some more simple quick salads that you can prepare for a holiday table or for every day.

2. Wash the arugula thoroughly. Ideally, you need to let it lie in clean cold water for several hours so that even the slightest grains of sand settle to the bottom. Then thoroughly dry the aromatic herbs and place them on a wide, flat dish in the form of a pillow.

3. Also wash and dry small sweet cherry tomatoes. Cut each tomato into 2 or 4 parts, depending on their size or your mood. Place them on top of the arugula. Small tomatoes can be replaced with large ones. In this case, just cut them into small cubes. And the salad will need to be served immediately so that the tomatoes do not have time to release their juice.

4. Grate the Parmesan on a special grater or cut into thin slices with a regular vegetable peeler. The place of Parmesan in our arugula salad is the cut after the cherry tomatoes. You can try replacing Parmesan with any other hard cheese. It will turn out delicious too.

5. All that remains is to pour the aromatic dressing over the salad and serve immediately. What else can you add to a salad with arugula? Smoked beef or chicken. Fried mushrooms. Fresh cucumber or pepper. Don't be afraid to experiment and add your favorite healthy foods.

With pepper

This tomato and cucumber salad is topped with plenty of baby arugula. To season it, use vinegar or fresh lemon juice with seasonings. Raw onions are also added to it, which optionally should be of the sweet variety.

What ingredients will you need?

• 1 long cucumber or 3 small ones, finely chopped;
• 450 g tomatoes, finely chopped;
• quarter of a large sweet onion, finely chopped;
• 1 tbsp. chopped fresh young arugula;
• 1 medium bell pepper, seeded and chopped;
• 2 tbsp. l. vinegar, lemon juice or a combination thereof;
• 2 tbsp. l. olive oil;
• 1 tsp. Dijon mustard;
• 0.25 tsp honey, optional;
• sea ​​salt and coarsely ground black pepper.

Step-by-step cooking process

1. You need to add chopped cucumbers, tomatoes, peppers, onions and arugula to a large salad bowl.
2. In a measuring jug or medium bowl, whisk together vinegar (or lemon juice), olive oil, mustard and honey until smooth and season with salt and pepper.
3. Freshly prepared dressing should be poured over the salad and mixed, if necessary, add additional pepper and/or salt.

Ready.

Salad with arugula

Hooray! Spring! And there it is summer! For me, the warm season is synonymous with my favorite vegetables, herbs, and fruits! I have said more than once that I love Beauty! Everywhere! In the taste, in the aroma of the dish. If the food is not beautiful, it is not food, in my opinion. I have to enjoy everything, both my taste buds and my eyes, and I want to melt, inhaling the smell of what is in front of me on the plate. Only then do I get full and feel satisfied! Why did I tell all this? On the agenda... tra-ta-ta-tam! Arugula! Believe it or not, this modest-looking herb makes me enjoy life. Not right away, but I fell in love with her. It was as if I felt its unusualness and realized that it needed to be skillfully combined and then it would reveal its ability to decorate dishes. Therefore, I’ll tell you about salads where arugula has its place!

• arugula – 50 g
• cherry tomatoes - 100 g
• hard cheese - 30 g
• peeled pumpkin seeds (any seeds or nuts will do) - 1 tbsp.

• olive oil - 2 tbsp.
• balsamic vinegar - 1 tbsp.
• salt - 1 pinch
• sugar - 1 pinch
• freshly ground black pepper - 1/3 tsp.

With goat cheese and sun-dried tomatoes

The salad, beloved by the inhabitants of the Mediterranean, will surprise guests and household members. It contains pasta - farfalle, which we do not associate with cold appetizers. Sun-dried tomatoes are also yet to become a popular product. If you need to diversify the table, you should use an unusual recipe.

Ingredients:

• pasta – 100 g;
• arugula – 50 g;
• goat cheese – 150 g;
• sun-dried tomatoes – 10-15 pcs.;
• olives - to taste;
• olive oil – 4 tbsp. l.;
• ground black pepper, salt;
• lemon juice – 1 tbsp. l.;
• garlic – 3 teeth;
• balsamic sauce.

Sun-dried tomatoes contain serotonin - the hormone of happiness, prevent the formation of blood clots, are good for vision, and improve memory.

Preparation step by step:

1. Boil the farfalle and rinse with cold water.
2. Garlic sauce is prepared from lemon juice, grated garlic, oil, and spices.
3. In a separate container, combine pasta, arugula, olives, tomatoes, add sauce, mix gently.
4. Place the mixture on a dish, scatter pieces of cheese on top, and season with a small amount of balsamic sauce.

Decorate with pine nuts. If necessary, replace balsamic sauce with red wine vinegar, and use suluguni instead of goat cheese.

A few more salads with arugula, my favorites

• Arugula – 80 g
• Bacon – 200 g
• Beans (white, canned) – 400 g
• Tomatoes (cherry) – 250 g
• Parsley - a small bunch
• Mustard (Dijon, with grains) – 2 tbsp. l.
• Water – 1 tbsp.
• Honey – 1 tbsp.
• Salt.

1. Wash the tomatoes and cut them in half. If you don't have cherry tomatoes, use regular tomatoes. Just cut them nicely into small pieces. It is preferable to choose the sweet and sour flavor of the tomato variety.
2. Fry the bacon until crispy and golden. The aroma is amazing! Place on a towel for just a minute or two. Enough for the fat to be absorbed and the bacon to cool a little.
3. Cut the bacon into small pieces.
4. Let's refuel! Mix salt, mustard, water and honey.
5. Place all ingredients in a salad bowl. Top with bacon pieces. Top with sauce.

A simple salad that combines different flavors. Ideal for those who love hearty dishes with a rich contrast of flavors.

With eggs

A salad with arugula, tomatoes and cucumbers can be topped with boiled eggs for satiety, and seeds and nuts for extra flavor and crunch.

And if you season it with garlic-honey sauce based on olive oil, you will get a real culinary masterpiece that is perfect for everyone as a light dinner.

What ingredients will you need?

For the salad:

• 1 tbsp. young arugula, tightly packed;
• 1 tbsp. raw almonds
• 1 tbsp. cherry tomatoes;
• 2 medium cucumbers;
• 1 large red bell pepper;
• 3 large radishes;
• 1 tbsp. fresh mint;
• 1 tbsp. fresh parsley;
• 0.5 tbsp. sunflower seeds;
• 4 hard-boiled eggs.

For the sauce:

• 0.5 tbsp. olive oil;
• juice of 1 lemon;
• 0.5 tsp. honey;
• 1 tbsp. l. universal spice mixture for herbs;
• 0.5 tsp. garlic powder (or 1-2 minced garlic cloves);
• sea ​​salt and coarsely ground pepper.

Step-by-step cooking process

1. The oven needs to be heated to 180ºC, after which you need to place the raw almonds on a baking sheet and roast in it for 12-15 minutes until they become fragrant (be careful not to burn them).
2. Then you need to let the nuts cool and coarsely chop them into smaller pieces.
3. In the meantime, wash, dry and cut the arugula into large, beautiful pieces.
4. Cherry tomatoes need to be cut in half, bell peppers into 2.5 cm pieces, and cucumbers into small slices. The radishes need to be chopped into thin slices with a vegetable peeler.
5. Next, you need to finely chop the fresh parsley and mint.
6. Then you should transfer the chopped arugula, all the vegetables, roasted almonds and seeds into a large salad bowl.
7. After this, you need to prepare the dressing sauce by mixing all the ingredients for it in a small jar, shake well and pour over the salad.
8. The eggs must be peeled, each cut into 8 pieces and placed on the surface of the finished dish.

9. It is recommended to serve the salad immediately.

With shrimp and pesto sauce

• Arugula – 30-40 g
• Basil – 100 g
• Pine nuts – 5 tbsp.
• Olive oil – 50 g
• Garlic – 2 cloves
• Parmesan – 100 g
• Lemon
• Vegetable oil – 2 tbsp.
• Shrimp (fresh or frozen) – 200 g
• Tomato
• Salad balm – 1 tbsp.
• Salt.

1. Let's prepare Pesto! Wash the basil. Tear off the leaves from the stem. Dry the basil by patting it with a paper towel.
2. Grind basil leaves and olive oil (40 g) in a blender in pulse mode.
3. Coarsely chop the garlic clove and add to the basil. Add some pine nuts (1-2 tbsp), juice of half a lemon, salt, vegetable oil and Parmesan. Grind everything in a blender to a paste. The sauce is ready!
4. Cooking shrimp! Thaw the shrimp. Remove scales and clean.
5. Marinate the shrimp. Finely chop the garlic and add to the shrimp. Add salt and lemon juice. Let stand for 5 minutes.
6. Fry the shrimp in a small amount of oil.
7. Wash the tomato and cut into slices.
8. Mix arugula, tomato, balsam, 10 g olive oil. Salt the salad and add 2-3 tbsp. pine nuts and a heaping tablespoon of Pesto.
9. Place the salad on a plate and garnish with shrimp.

This is such a colorful salad with an Italian soul. Not cheap. But it's worth it. The time it takes to prepare it is also worth it. Let's get to know arugula better. Appetizer and sauce I would also like to introduce you to the option of appetizer and arugula sauce.

Smoked chicken recipe

The appetizer is suitable for a special occasion, summer-like, airy and quite filling. Mustard grass has a positive effect on digestion.

Products needed:

• smoked chicken breast – 1 pc.;
• cherry – 10 pcs.;
• mozzarella or Adyghe cheese – 150 g;
• arugula – 100 g;
• bell pepper – 1 pc.;
• olives – 10-15 pcs.;
• olive oil – 3 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• a head of purple onion;
• ground black pepper, salt.

Tomatoes are cut with a sharp knife, preferably with serrated edges. This preserves the neat appearance of the pieces.

Sequencing:

1. Prepare the sauce from butter, lemon juice, and spices.
2. Coarsely chop or tear the arugula by hand, removing thick stems. Small leaves are used whole. Mix with some of the sauce and place on a flat plate.
3. Small pieces of meat are added to the salad.
4. Clean dried peppers and onions are cut into rings and laid out on the surface of the snack.
5. The last layer is formed from olives and cheese, sprinkled with sauce.

You can show your imagination and arrange the ingredients in a certain order - in sectors, circles. Flowers with tomato petals and a cheese center look original on a green base. For beauty, the dish is sprinkled with herbs, sesame seeds, and pine nuts.