Every upcoming holiday exposes any hostess to confusion: what dishes to serve, how to surprise and delight guests? Unfortunately, such traditional and ordinary dishes as aspic, herring under a fur coat, olivier, vinaigrette and Mimosa salad are no longer relevant. Creativity and the combination of the incongruous are in fashion today.

The prevailing female stereotype that it is impossible to make beautiful holiday dishes from vegetables is wrong. And we will try to prove it in our culinary article. Today we’ll talk about how to cook unusual summer salads for the holiday table, as well as some useful tips on decorating and decoration. So, let's start cooking!

Multicolored Assorted Salad

What should be purchased for the dish? It:

• bulgarian multi-colored pepper - 3 pcs.;
• large ripe tomatoes - 3 pcs.;
• half of the onion;
• fresh cucumbers - 3 pcs.;
• baguette or loaf - 4 slices;
• frying oil;
• fresh basil - a bunch;
• salt.

For the sauce:

• garlic - 2 cloves;
• lemon juice (vinegar 9%) - 50 ml;
• spicy mustard - 1 tsp;
• oil - 40 ml;
• salt, ground black pepper.

Today, many hostesses prefer to make summer salads on the holiday table without mayonnaise. And this is absolutely correct. After all, there is no benefit from this product, which contains a huge amount of substances harmful to the body.

So, let's start preparing our salad with slicing a baguette or loaf. Pieces should not be very large. We heat the pan, grease it with oil and throw our bread there. Fry until the product acquires a beautiful golden hue.

We thoroughly wash the vegetables, peel and cut into small cubes. We tear the basil with our hands. Onion cut into half rings.

It's time to start refueling. If you are preparing summer salads on a festive table, then you cannot do without a tasty and fragrant sauce in this situation. So, chop the garlic finely and mix it with the rest of the ingredients for seasoning. Add the cooled crackers to the vegetables and add some salt. Water the dressing. Mix everything thoroughly and serve. Good appetite!

Cheese salad with vegetables

Many vegetable summer salads on the festive table without mayonnaise include cheese. This one is no exception. The only point is that the cheese is not used in hard varieties, but in brine (feta, feta cheese, etc.).

So, what products should we purchase for making a salad:

• leaves of Beijing cabbage - 6-7 pcs.;
• multi-colored bell pepper - 3 pcs.;
• large ripe tomatoes - 2 pcs.;
• feta (feta cheese, syrtaki) - 250 g;
• hard cheese for sprinkling.

For the sauce you need:

• garlic - 2 cloves;
• olive oil - 50 ml;
• hot mustard - 1 tsp;
• salt.

Start cooking

Summer salads on the festive table (with photo recipes are given in our article) should always begin with a thorough washing of vegetables. So, we take the most beautiful salad bowl and spread the leaves of Beijing cabbage. Then follows the chopped Bulgarian pepper.

Knead the feta with a fork and mix with chopped olives. Cut the tomatoes into small cubes and spread on top of the pepper. Finish the design of feta with olives.

For dressing, finely chop the garlic and add mustard, salt and oil to it. Mix thoroughly. Pour our cooked sauce over our dish. Now you can serve the guests. As you can see, summer salads on the festive table are prepared quickly and easily. Good appetite!

Blackberry and Cucumber Salad

What is needed for the dish? The ingredients are:

• fresh cucumbers - 7 pcs.;
• blackberry - 4 tbsp. l .;
• basil, mint;
• peeled pistachios unsalted - 4 tbsp. l .;
• fat yogurt - 4 tbsp. l .;
• fresh thyme - 2-3 branches;
• narsharab sauce - 5 ml;
• sea \u200b\u200bsalt, black pepper.

Cooking a salad with blackberries and cucumbers

Throw pistachios into the pan and fry them, stirring constantly. We cut the ends of the cucumbers, put them on a cutting board, beat them with a rolling pin (so they will become more juicy) and finely chop. We spread cucumbers in a salad bowl, salt, and pepper. Dress with yogurt, sauce, mix thoroughly. Spread washed blackberries on top and sprinkle with torn mint, basil, thyme. We finish with pistachios. That's all, our salad with cucumbers and blackberries is ready! Enjoy your meal!

Light salad with strawberries and chicken

Light summer salads on the festive table with berries will conquer any gourmet. Our dish in this case is no exception.

So, for cooking we will need:

• ripe sweet strawberries - 8 pcs.;
• chicken fillet - 300 g;
• green onions - a bunch;
• walnuts - 50 g;
• goat cheese (as an option - feta, feta cheese) - 150 g;
• salad - a bunch;
• balsamic vinegar - 100 ml;
• salt pepper.

Cooking salad

To begin with, let's take chicken. It should be pepper, salt, pour 50 ml of balsamic vinegar and place in a container for marinade (for 1-2 hours).

In the meantime, you can do other work. We clean the nuts and grind them with a mortar. My strawberries, tear off the tails and cut into 4 parts. Knead the cheese with a fork. Chop green onion finely.

When our fillet is marinated, cut it into small cubes and fry in a pan greased with oil until tender. To prevent excess oil from spoiling the taste of our dish, place the chicken pieces on paper towels.

Take a salad bowl and place on it washed, dried and lettuce leaves torn into large pieces. In a separate container, mix all the ingredients together with the cooled chicken cubes. Place the mixture on top of the lettuce leaves and pour the remaining balsamic vinegar. That's all, our dish is ready! Try to cook fresh summer salads on the festive table with the addition of various berries, and you will be convinced of their compatibility with any products. Enjoy your meal!

Peperonata Salad

Summer salads on the festive table, recipes of which are presented in large quantities in our article, can also be prepared using baked vegetables. Try to make a salad with the beautiful name "Peperonata", and you will see the amazing taste and unusual aroma of this dish.

So, here are the products we need for this salad:

• bulgarian pepper of different colors - 3 pcs.;
• young eggplant - 1 pc.;
• feta or feta cheese - 250 g;
• pine nuts - 1.5 tbsp. l .;
• cilantro - 1 bunch;
• garlic - 2 cloves;
• olive oil - 120 ml;
• green salad leaves - 5 pcs.;
• salt pepper.

Cooking according to the recipe

We put eggplant and pepper in the oven on a baking sheet, oiled. Peeling vegetables is not necessary so as not to lose the original taste and aroma of these products. When the pepper and eggplant are fully cooked, remove them from the oven and let cool. In the meantime, we’ll deal with other products.

The recipe for this salad includes making pesto sauce. So, chop the cilantro and put it in the blender bowl along with nuts and garlic. Pour in the same olive oil and add a pinch of salt. Grind well for 30 seconds.

Peel the baked vegetables and cut into large pieces. We take a salad bowl, lay out washed, dried and coarsely torn lettuce leaves, on top we have medium-sliced \u200b\u200bslices of feta cheese. In a separate container, mix the baked vegetables and pesto sauce. We spread the mixture in a salad bowl, let it brew for 15 minutes and serve. As you can see, the recipes for the festive summer salads are simple, and the benefits from them are simply huge. Good appetite!

Watermelon Dream

And again, a combination of incongruous - watermelon and radish. Do not be afraid of this tandem. In this case, everything is sustained - both taste, aroma, and design.

Ingredients Required:

• bulgarian multi-colored peppers - 3 pcs.;
• radish - 6 pcs.;
• large ripe tomatoes - 3 pcs.;
• chopped watermelon pulp - 1.5 cups;
• fresh cucumbers - 2 pcs.;
• feta - 200 g.

For the sauce you need:

• olive oil - 60 ml;
• lemon juice - 20 ml;
• mint - a bunch;
• oregano, salt, pepper.

Cooking Watermelon Dream

We wash and peel the vegetables. Peppers, radishes, tomatoes and cucumbers are cut into strips. Finely chop the mint, mix with lemon juice, oil, oregano, salt and pepper. Gently mix watermelon cubes with chopped feta cheese and vegetables, pour over the cooked dressing. It is worth noting that summer salads and snacks on the festive table using the pulp of watermelon are served immediately after cooking. Enjoy your meal!

Salad "From Seville"

If you like unusual summer vegetable salads, you can serve “From Seville” salad on the festive table. This original and exotic dish will delight all guests without exception.

So what do we need for this salad?

• colored bell pepper - 3 pcs.;
• orange - 1 large;
• green salad - 1 bunch;
• green onions - half a bunch;
• feta cheese
• refueling oil;
• salt pepper.

Cooking according to the recipe

To begin with, we wash vegetables and fruits under running water. Peel and cut into strips. Remove the peel from the orange and remove the seeds. Cut the fruit into cubes. So do the cheese. Take a salad bowl and lay on top a coarsely torn salad, orange, feta cheese, chopped olives, finely chopped green onions. Season the dish with butter, salt and pepper a little. Everything, salad “From Seville” is ready. Enjoy your meal!

Pepper and Apple Salad

If you like summer salads without mayonnaise, then this dish is what you need.

• multi-colored Bulgarian pepper - 4 pcs.;
• multi-colored sweet apples - 4 pcs.;
• sour cream or unsweetened yogurt - 100 ml;
• green onions - a bunch;
• leaves of green and red lettuce - 5 pcs.;
• sugar and salt.

Cooking

Carefully wash the vegetables, peel and cut into strips. Tear lettuce leaves by hand and put in a salad bowl, put apples and pepper there. Season with sour cream, salt, sugar, mix and sprinkle finely chopped green onions on top. If for some reason you do not want to season the dish with sour cream, then make a summer salad with oil. This dish should be served on the festive table immediately after preparation. Enjoy your meal!

Baked trout and vegetable salad

Vegetable summer salads on the festive table (with photo) we have already described, now you can discuss the recipes of dishes with the addition of fish. They are very suitable for a special occasion.

So what do we need for a salad:

• trout fillet - 250 g;
• fresh green peas - 250 g;
• multi-colored Bulgarian pepper - 2 pcs.;
• fresh large cucumber;
• young potatoes (small tubers) - 10 pcs.;
• quail eggs - 5 pcs.;
• onion - 1 pc.;
• leaves of red and green lettuce - 5 pcs.

For refueling:

• unflavored olive oil - 80 ml;
• mustard - 1 tsp;
• lemon juice - 30 ml;
• egg yolk;
• salt pepper.

We prepare a salad in accordance with the recipe

First you should do some fish. Salt it, pepper and season with a few drops of lemon juice. Turn on the oven. On baking sheets, greased, put the trout and set to bake for 15 minutes. Thoroughly rinse the potatoes under running water, dry and send to the trout. After the specified time, we take out the fish, and leave the potatoes to bake until cooked.

In the meantime, put the peas on the table. A few minutes will be enough. Wash the cucumber and pepper, peel and cut into strips. Onions - half rings. Boil quail eggs and place in cold water.

Cut the cooled trout into cubes. In the salad bowl we place clean and dried lettuce leaves. In a separate container, stir the fish with the cooled baked potatoes and vegetables.

Now let's get the sauce. For it, mix mashed yolk, oil, lemon juice, mustard, salt and pepper. With the resulting sauce, season the fish with vegetables and mix. Place the salad on top of the torn lettuce leaves. We take out the eggs from the water, peel and cut into two parts. Place them on top of the dish. Enjoy your meal!

Caprese with figs

If you like summer salads without mayonnaise, then a caprese made in this version, you will really like it. Everything is combined in it: both taste qualities, and color schemes. So, we need:

• ripe tomatoes (can be taken in different colors) - 3 pcs.;
• figs - 1 large or 2 medium fruits;
• dried ham - 100 g;
• mozzarella - 150 gr.;
• balsamic - 1 tsp;
• unflavored olive oil - 40 ml;
• provencal herbs - a pinch;
• salt, preferably sea - a pinch;
• a mixture of peppers;
• basil - 3 branches.

Cooking caprese with figs

Figs, tomatoes and mozzarella cut into thin identical circles. With ham, we do the same. We spread the ingredients in rows on a flat salad bowl (this is the highlight of caprese). Sprinkle the salad with oil, sprinkle with herbs, salt and pepper. Garnish with basil branches. Enjoy your meal!

Classic greek salad

This wonderful dish will decorate any festive table.

To prepare it, you should purchase the following products:

• fresh cucumbers - 5 pcs.;
• pitted olives - half a jar;
• green lettuce leaves - a bunch;
• pitted olives - half a jar;
• red onions - 3 pcs.;
• unflavored olive oil - 170 ml;
• tomatoes - 7 pcs.;
• feta or feta cheese - 250 g;
• wine white vinegar - 3 tbsp. l .;
• cilantro - a bunch;
• oregano.

For the sauce

• garlic - two cloves;
• lemon juice - 10 ml;
• unflavored olive oil - 200 ml;
• sweet mustard - 2 tsp;
• liquid honey - 10 ml;
• balsamic vinegar - 10 ml;
• basil leaves;
• salt pepper.

We cook according to the recipe

Wash the onion, peel and thinly cut into half rings. We place our vegetable in a separate bowl, add oregano, wine vinegar and olive oil. Leave the onions to marinate for 1 hour. In the meantime, prepare a salad dressing. Peel and finely chop the garlic. Wash the basil, cut and mix with garlic. In a separate container, mix vinegar, oil, honey, mustard and lemon juice. Add garlic and basil there. Season with pepper and salt. Mix all the ingredients thoroughly.

We wash and cut tomatoes, cucumbers (cucumbers - in circles, tomatoes - slices). We put the vegetables in the dishes and add the pickled onions, olives, olives.

Fetu cut into large cubes and spread in our dish. Water the salad with sauce and decorate with greens if desired. Mix. Enjoy your meal!

Cracker Salad

This dish is just amazing in taste. And most importantly, it can be diversified in accordance with your preferences. So what we need:

• rice - half a glass;
• rice vinegar - one teaspoon;
• cucumber - 2 pcs.;
• crackers - 15 pcs.;
• greenery;
• processed cheese - 2 pcs.;
• salt.

Cooking

It is worth noting that summer salads on the festive table with crackers are prepared using salted cookies. In this case, we need a saltine cracker of a square or round shape.

So, cook rice in salted water. When it is cooked, add the indicated amount of vinegar to it so that rice does not spread when the dish is formed. Three cheese on a grater and mix it with rice. We roll up small balls, sprinkle them with finely chopped greens. Formed rice circles spread on crackers, slightly pressing down. On top we have thinly sliced \u200b\u200bcucumber circles. It turns out very original and beautiful. Enjoy your meal!

Summer is the time of salads from fresh and crisp vegetables, herbs and salad leaves. And do not forget about the berries, they also produce incredibly delicious summer salads. No need to wait, it's time to cook! 10 recipes of summer salads with a photo and a detailed description.

Apple and cucumber salad

Please your taste buds with this simple but very tasty salad. For 3-4 servings of salad you will need:

• 1 long cucumber or 3 small cucumbers;
• 2 apples
• a small bunch of green onions;
• 1 tbsp. l lemon juice;
• dill for decoration.

Refueling:

• 1 tbsp honey;
• 4 tbsp natural yogurt;

Cooking:

1. Cut the cucumber into circles, apples into small slices, chop the green onion finely. Collect all the ingredients in a bowl.

2. Mix dressing in a small bowl. Pour the salad with it, mix, sprinkle chopped dill on top.

Green salad with eggs and cheese

A light green salad is quite self-sufficient, but can be a good companion to any meat or fish. Such a salad can be prepared at the cottage or on a picnic, only boil the eggs in advance.

For 1 serving of salad you need:

• 50 gr lettuce leaves (any that you like or can find);
• 1 egg or 3-4 quail;
• 30 gr hard cheese;
• 1 small clove of garlic;
• 1 tbsp olive oil;
• 1 tbsp orange juice;
• salt, pepper to taste.

Cooking:

1. Hard-boiled eggs, cool and clean. Cut into quarters.

2. Cooking dressing: finely chop the garlic, mix with orange juice, salt and pepper. Whisking the mixture with a whisk or a fork, pour in olive oil to form an emulsion.

3. We take lettuce leaves, if the leaves are large, they can be torn by hand, leave the small ones as they are. Mix them with dressing and put on a plate. Put egg slices on top.

4. Use a knife for peeling vegetables to chop the cheese on the salad. And you can immediately serve!

Shopska salad is one of the dishes of Bulgarian cuisine that has taken root perfectly with us. The freshness of crispy vegetables and the brackish taste of feta cheese are the perfect combination. To make a salad you need:

• 1-2 cucumbers;
• 2 medium sized tomatoes;
• 1 medium red onion;
• 2 bell peppers;
• 100 gr. feta cheese
• 10 pitted olives;
• for refueling 1 tbsp lemon juice and 2-3 tbsp. olive oil.
• salt and pepper to your taste.

Cooking:

1. Wash and dry the peppers with paper towels. Put on a baking sheet in an oven preheated to 200 degrees, bake for 10-15 minutes. Then remove the peppers from the oven, cover with a bag or plastic wrap and allow to cool for 10 minutes.

2. When the peppers have cooled, remove the core, peel and dice the peppers.

Note!   You can skip the pepper step and make a salad with fresh peppers.

3. Wash and chop the remaining vegetables: tomatoes - slices, cucumbers - 2 cm thick straws or quarters, onions - half rings, chopped olives in half or can be left whole. Put everything in a salad bowl. Add peppers and feta cheese, cut into cubes.

4. Pour salad dressing with olive oil and lemon juice. Shopsky Salad is ready!

Summer indian salad

This salad is just a storehouse of antioxidants, super healthy and vibrant. For 4-5 servings of salad you will need:

• 3 small carrots;
• 1 bunch of radishes;
• 1 small zucchini;
• 1/2 a small red onion (do not overdo it with onions, otherwise you can ruin the salad);
• a handful of mint leaves;

For salad dressing:

• 1 tbsp mayonnaise;
• 2 tsp Dijon mustard;
• 2 tbsp olive oil.

Cooking:

1. To begin with, we will deal with vegetables: peel and grate carrots on a large grater or cut into small strips; finely chop the onion; cut zucchini into strips, and radish into thin circles, tear mint leaves with your hands. Collect everything in one big bowl.

2. Prepare dressing: in a small bowl, mix mayonnaise, vinegar and mustard, beat to a homogeneous consistency. Constantly stir to pour oil. Now with this dressing you can pour the salad and mix everything well.

Summer Indian salad is ready!

Good to know!Salad can be stored in the refrigerator in a closed container for about a day.

For this recipe you will need:

• 2 cups pasta spirals or feathers;
• 1 carrot;
• 1 cucumber;
• 1 red pepper;
• 1 green pepper;
• salt, pepper to your taste;

Cooking:

1. Boil the pasta until cooked, BUT! do not digest. Let them cool.

2. Vegetables cut into cubes of the same size. Put vegetables and pasta in a salad bowl.

3. Prepare an Italian dressing and pour salad on it, add spices to your taste. Stir and you can serve!

Good to know!   It is very tasty to season the salad with pasta seasonings, they are sold in stores.

Summer salad with arugula and ricotta cheese

Fresh and super easy summer salad with notes of summer. For two servings of this recipe you will need:

• 100 gr. fresh herbs (this can be any salad mixture);
• 100 gr. ricotta cheese;
• a handful of pecans or walnuts;
• 1/2 cup blueberries;
• mint leaves (to your taste);
• 1 tbsp balsamic vinegar;
• 2 tbsp olive oil.

Cooking:

1. This salad is prepared in portions. Put lettuce leaves on each plate. Top pieces of ricotta cheese, washed blueberries and nuts.

2. Top water salad with dressing from balsamic vinegar and olive oil. Serve such a salad and eat it right away!

Salad with green beans and radish - summer recipe

For cooking you will need:

• 400 grams of green beans (frozen beans are quite suitable);
• 10 pieces. cherry tomatoes;
• 6 pcs radishes;
• 100 gr. feta cheese.

For refueling you need (for a simple refueling option, the first two ingredients are quite enough):

• 3-4 tbsp olive oil;
• 1 tsp honey;
• 1 tsp mustard;
• 2 tbsp lemon juice;
• 1 tbsp white wine vinegar;
• salt, pepper to your taste.

1. First, prepare a honey-mustard dressing, mixing all the ingredients, except oil, to a homogeneous mass. Stirring with a whisk or a fork, gently pour the oil.

2. String beans should be boiled in boiled water for 2-3 minutes. Drain and condemn the beans.

3. In a large bowl, mix the beans, halves of the cherry tomato, sliced \u200b\u200bradish and slices of feta cheese. Pour dressing and can be served.

Summer recipe from lettuce, apple and cucumber

Fresh and crunchy, this salad is ideal for a light lunch or dinner, and will be a good addition to chicken dishes.

For 2 servings you need:

• 100 gr. lettuce leaves (any that you can buy or find at home will do);
• 1 medium cucumber;
• 1 apple
• 2 tsp peeled sunflower seeds.

Cooking:

1. Rinse the lettuce leaves and tear with your hands in pieces of 5 cm. Cut the cucumber into slices, apple into thin slices. Put everything in a salad bowl and mix.

2. As a dressing, you can take ordinary olive oil or a mixture of 1 tsp. mustard, 1 tsp honey and 2 tsp olive oil.

3. Top with salad seeds.

Carrot salad with lemon - recipe with photo

The sunniest and summeriest salad from the entire selection. Cooking it is quick and easy, and the taste will surprise everyone. For 4 servings of salad you need:

• 4 medium carrots;
• juice and zest of 1 lemon;
• 1 bunch of parsley;
• olive oil;
• 1-2 tsp liquid honey;
• salt, pepper to your taste.

Cooking:

1. Grate the carrots on a coarse grater or cut into strips using a grater for Korean carrots.

2. Cut the stems of parsley and chop the leaves finely.

3. Mix carrots with juice and lemon zest, honey and chopped parsley, season with oil and mix. Add salt, pepper to taste. Let the salad brew a little before serving!

Spinach and Strawberry Salad - Summer Recipe

In the summer, strawberries are an affordable product. Did you know that you get amazing light salads with her? Not! Then try and cook. For 2 servings of salad you need:

• 100 gr. spinach leaves;
• 2 cups of strawberries;
• guest almond flakes / pecans or walnuts

Refueling:

• 1 tsp lemon juice or white wine vinegar;
• 2 tbsp olive oil

Cooking:

1. Rinse the spinach and dry the leaves with paper towels. Wash the strawberries, separate the ponytails and cut. Put everything in a salad bowl.

2. Add nuts.

3. Prepare dressing, pour its salad. Salad must be served immediately.

Interesting to know! This salad has variations, you can add goat cheese slices in addition, and use balsamic vinegar or mustard salad dressing as a dressing.

After many days of cold winter, every person needs to nourish his body with vitamins. In the coming spring and summer you need to immerse yourself in full force and with perfect dedication. To do this, you need to relax not only with your soul, but also gain physical strength. This applies not only personally to a specific person, but also to all members of his family.

It is very important to please yourself and all your loved ones with healthy, tasty, summer dishes, preferably salads

Summer, this is the time when nature very generously shares with man its wealth of fruits, vegetables and herbs. All this can be torn from the garden or bought in the market in the freshest form. With the help of different summer salads, you can both nourish your body with useful substances after the cold weather, and provide yourself with them for the future winter.

Vegetables and fruits will become faithful helpers in achieving such goals. In the summer, they not only nourish and give strength, but also provide a certain cooling effect. Fresh light foods are very rich in water, minerals, vitamins, that is, everything that a person loses on hot summer days.

In the summer there is absolutely no desire to eat something heavy and fat, that is, I do not want to eat fried meat and even fish at all. Summer light salads meet all the needs associated with the desire to consume something nutritious, but at the same time tasty and light. Fresh vegetable salads are not only very light, but also have perfect taste, more importantly, such dishes are perfectly absorbed.

Benefits of Summer Light Salads

The main advantage of light summer salads is that they can be eaten in completely unlimited quantities, that is, for breakfast, lunch, and dinner. You don’t have to fear that a couple of kilograms will be added to the total weight. For those who care about their figure, as well as for those who want to lose weight, this is an ideal diet. You can eat salads for a long time and feel lightness, comfort and a significant improvement in overall health.

Another important advantage is that light salads can be used as a main dish, as well as in addition to a more serious dish. This allows you to diversify the daily menu, you can experiment and come up with and look for something new.

This article presents the simplest and lightest salads, but it is worth noting that this is only a fraction of the proposed variety that exists. Even this minimum is quite enough to make the menu varied, bring great pleasure to loved ones, and also get great benefit and pleasure.

Light salad with radish

This is one of the simplest and most useful salads, which can be prepared in a few minutes.

• 300 grams of radish;
• 4 pre-cooked eggs;
• 100 grams of fresh chives;
• 30 grams of dill and the same amount of parsley;
• sour cream or other light dressing for dressing.

Eggs need to be cut into relatively small pieces, radishes in circles, the greens are chopped very finely. All ingredients are thoroughly mixed, sauce and salt are added according to taste preferences.

Color salad

This salad is similar to the one presented above, just a small amount of cabbage is added, and oil is used as a dressing.

• 400 grams of cauliflower;
• 350 grams of fresh radish;
• 1 small lemon;
• 50 g of vegetable, preferably olive oil;
• 40 grams of different herbs and green onions;
• for taste sugar, salt, pepper.

Radish should be cut into slices. Cabbage is divided into separate inflorescences, boiled in slightly salty water and cools. After that, everything is thoroughly mixed and laid out in a prepared salad bowl. The mixture is seasoned with seasoning oil and finely chopped herbs.

Salad Dressy

This is a many favorite salad, which is made from fresh cucumbers and eggs. The dish is very tasty, and if desired, it can be decorated and served when guests meet, as it looks very attractive.

• 300 grams of fresh cucumber;
• 3 boiled eggs;
• 1 spoon of lemon juice;
• 3 tablespoons light not fat sour cream, herbs and
    salt.

For cooking, you need to cut the cucumbers into strips, about the same cut the egg white, and it is better to chop the yolk finely with the greens. The components are thoroughly mixed, everything is seasoned with lemon juice and sour cream. To give the dish a solemn appearance, it is necessary to decorate it a bit with finely chopped greens and one yolk.

The salad will ideally look laid out by a hill. Of greens, you should make a rim around the edge, and grate the yolk in the middle

Freshness Salad

This is one of the freshest salads, which gives the perfect refreshing effect, has a sweet and sour taste. Ideal for dishes such as boiled potatoes, fish, meat, as well as just bread.

To prepare a salad, you will need to take one fruit of radish, apple, cucumber, carrot, onion. As a dressing, use a spoonful of greens, a clove of garlic, a spoonful of oil and vinegar. Salt and sugar are added to taste.

All vegetables are washed, peeled and rubbed on large graters. Onion should be cut into thin strips, pour the cooked vinegar and give time to insist a little before adding. Garlic and herbs are finely chopped, and then all the ingredients are transferred to a salad bowl and seasoned with oil and seasonings.

Celery salad

Celery is rich in various vitamins, useful minerals, proteins and acids. This plant is able to effectively slow down various aging processes, has a positive effect on digestion, soothes nerves, cleanses the body of harmful toxins, and also perfectly affects the skin. Salads with celery are always very tasty and healthy.

The product blends perfectly with fresh cucumbers, with herbs. You can experiment with celery as much as you like, add to a variety of dishes and at the same time be sure that the product will not spoil the taste of the salad, moreover, make them tastier and healthier.

• 150 grams of celery;
• 2 small carrots;
• 1 apple, preferably green, with a slight acidity;
• 3 tablespoons of not very oily sour cream;
• 1.5 tablespoons of lemon juice and salt

Celery root is thoroughly peeled, then grated along with carrots and apples. Everything is mixed, sour cream, lemon and salt are added.

Fresh coleslaw

Cabbage is the dream of every person who seeks to lose weight and feel very good. This product contains tartonic acid, which effectively prevents the formation of fats from carbohydrates. Salads made from fresh cabbage are very healthy and tasty, they must be on the table.

• 1 small head of cabbage;
• 1 carrot;
• celery - amount to taste;
• 1 cucumber, you can also add sweet pepper;
• 2 cloves of garlic;
• as a dressing - olive oil and salt.

Carrots should be grated, cabbage, celery, chop garlic and herbs. The mass is seasoned with oil, and it is better if it is aromatic vegetable and olive, with a small addition of lemon juice.

Salad "Health"

This is one of the most healthy salads, which is easy and simple to make in the summer.

• ¼ small from a small head of early cabbage;
• 1 bunch of salad;
• 1 fresh cucumber, apple, sweet pepper, tomato;
• 2 tablespoons chopped walnuts;
• mustard, oil, pepper are used for refueling,
    salt.

Vegetables are thoroughly washed, peeled and cut with a small straw. You can grate the apple and cucumber on a coarse grater, chop the cabbage and then mash it a little with your hands. Everything is mixed and laid out in a salad bowl, then seasoned with the listed ingredients. Top with everything you need to sprinkle with nuts. To give the dish a little zest, add a little basil and garlic.

Coleslaw and Prune Salad

A healthy salad that has a beneficial effect on digestion and overall health.

• 300 grams of cabbage;
• 1 cup prunes;
• 1 carrot;
• sugar, caraway seeds, lemon juice and 2 tablespoons of oil.

To prepare a dish, you need to chop the cabbage, pour a little boiling water over it and put it in a colander. Everything is placed in a container and sprinkled with salt and sugar. Grated carrots and finely chopped prunes are added. After stirring, caraway seeds and lemon juice with oil are added. The taste is simply unreal!

String Bean Salad

String bean salads are very healthy and tasty. Cooking does not take much time.

• 200 grams of beans;
• 25 grams of cheese, strictly hard varieties;
• 1 teaspoon of oil, a little lemon juice and a small amount of herbs.

Beans are peeled and boiled in slightly salted water. The cheese is cut in very thin slices and added to the beans. The mixture is seasoned with oil and lemon, and on top everything is sprinkled with herbs.

Zucchini salad

Salads with zucchini will appeal to everyone, without exception, even to the most demanding gourmets.

• 1 zucchini;
• 2-3 cloves of garlic;
• frying oil;
• parsley greens;
• mayonnaise or sour cream, as well as salt to taste.

Zucchini peeled, cut into small pieces and fried in oil. After the product has completely cooled, garlic, salt, sour cream and herbs are added.

Zucchini, if desired, can be replaced with eggplant and get a completely new, very tasty dish

Beetroot and Green Onion Salad

As soon as fresh beets appear, you should definitely make a tasty and healthy salad that is filled with vitamins and is characterized by perfect taste. Beetroot is a product that retains its useful qualities for a long time even after heat treatment. In addition, beets are optimally combined with different products, because of it you can effectively diversify the menu.

• 200 grams of boiled, as well as 100 grams of fresh beets;
• 100 g of green onions;
• some vegetable oil, salt and sugar.

Beet is processed on a coarse grater, mixed with other components and seasoned with dressing. Beets can be boiled. The product is cut into strips, pre-cooked young potatoes are added. Everything is mixed and seasoned with oil. Also, beets can be made with apples and tomatoes, with radishes and just with herbs. There can be many options, but all types of salads will be very healthy and tasty.

Salad "Glade"

This is a special light salad, which can be prepared not only in the summer, but at any time of the year. You can make it very quickly, but the result is a delicious dish.

• 4 boiled young potatoes;
• 2 radishes;
• 3 boiled carrots;
• 2 eggs;
• greens, mayonnaise and a little salt.

All components are rubbed on a coarse grater, except for the radish, from which you need to squeeze the juice and use it for dressing. Salad with a container is laid out in layers, everything is saturated with sour cream or mayonnaise. In addition, each layer needs to be salted. The sequence of layers is as follows - potatoes, radishes, carrots and eggs. At the end, everything is sprinkled with greens, and you can also use mushrooms for decoration.

To summarize

If you have an appetite and at the same time there is a desire to maintain a figure and nourish your body with healthy products, it's time to cook one of the above light salads.

This is an ideal opportunity to replenish your diet with vitamins and minerals, reduce weight or maintain the result of weight loss, as well as increase your immunity. Bon appetit with healthy and tasty foods!

After a long snowy winter, you just need to immerse yourself in the long-awaited summer with all the best. This means not only to rest peacefully and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in the summer is nature so generously sharing with us its wealth, collected from the garden or torn from the branch. It's time to accumulate vitamins for a whole year and cheer up your tired body. Faithful helpers in this are fruits and vegetables, which also have a cooling effect in the summer heat. They are rich in water, vitamins and minerals, which our body loses in hot weather.

In the summer, I don’t want some fatty and heavy foods, for example, fried meat or fish. I want something light, tasty and nutritious. Well, that's right, because summer is a wonderful time for light and tasty salads. They are no worse in taste than the fried potatoes or pork so beloved to us. Not to mention the fact that vegetable dishes are much easier to digest. Fresh vegetable salads are always tasty and healthy. How incredible vegetable combinations! What a combination of colors and tastes!

Summer salads can be eaten in unlimited quantities for breakfast, lunch and dinner, not being afraid to add a couple of extra pounds. This, first of all, applies to those who care about their figure and want to lose some weight over the summer. Well, you and cards in hand, as they say, light salads - this is what you need: health, lightness and comfort!

Light summer salads are good as a separate dish, and in addition to the main one. That's where there is a walk, show imagination and experiment, experiment. If you have already tried all of your recipes, and you wanted something new, we are always happy to help and offer you a number of delicious, varied, light summer salads. Here are just a small fraction of the great variety of existing recipes that will help you diversify your menu, delight loved ones and get incredible pleasure from the summer.

Let's start with the very summer salad, which is familiar to us since childhood.

Ingredients:
  300 g of radish
  4 boiled eggs
  100 g green onions,
  30 g of dill,
  30 g parsley
  sour cream or mayonnaise for dressing.

Cooking:
  Cut the boiled eggs into small cubes, the radish into circles (large circles can be cut in half). Finely chopped greens (dill, chives, parsley). Mix all the ingredients. Add salt and sour cream or mayonnaise to taste. Enjoy your meal!

Add cauliflower to the radish, change the recipe a bit and get another culinary masterpiece.

Ingredients:
  400 g of cauliflower,
  350 g of radish
  1 lemon
  50 g of vegetable oil,
  40 g of greens and chives
  sugar, salt, pepper.

Cooking:
  Slice the radish into slices. Divide the cabbage into inflorescences, cook in boiling salted water and cool. Then mix with radish and put in a salad bowl. From oil, lemon juice, finely chopped onions, sugar, pepper and salt, prepare a dressing and pour salad over it. Decorate your creation with fresh herbs.

A simple and beloved salad of eggs and fresh cucumbers. It is very tasty and, if you try, you can turn it into an elegant holiday salad, if guests suddenly come to you.

  Ingredients:
  300 g of fresh cucumber
  3 boiled eggs
  1 tbsp. a spoonful of lemon juice
  3 tbsp. tablespoons of sour cream or mayonnaise,
  green onions, greens (dill, parsley),
  salt.

Cooking:
  Cut the cucumbers into strips. Strip the egg white into strips and chop the yolk finely. Chop green onions and greens. Mix all the ingredients, salt and season with sour cream and lemon juice. If you use mayonnaise, lemon juice and salt can be omitted. Salad ready. If you want to decorate the salad, leave a little chopped greens and 1 yolk. Put the seasoned salad in a slide, make a rim of greens, and in the middle rub the yolk on a fine grater. From a thin slice of cucumber and a sprig of onion, a flower will be obtained. Decorate your salad with it.

Freshness Salad
  This is a very refreshing, sweet and sour salad that tastes good. It goes with boiled hot potatoes, as a side dish for meat, fish, and even so well, with bread!

Ingredients:
  1 green radish
  1 sour apple
  1 carrot
  1 fresh cucumber
  1 onion,
  1-2 tbsp. tablespoons chopped parsley,
  1 tbsp. a spoonful of chopped green onions,
  1 clove of garlic
  1-2 tbsp. tablespoons of fragrant vinegar,
  1-2 tbsp. tablespoons of vegetable oil,
  salt, sugar to taste.

Cooking:
  Peel, wash and grate the vegetables on a coarse grater, cut the onions into strips and pour in the aromatic vinegar, mash with your hands and let it brew. Finely chop the greens. Chop the garlic finely. Fold all the vegetables, herbs, onions in a salad bowl, add salt, vegetable oil to taste and, if necessary, add a little sugar for taste.

The most healthy celery salad
This plant is rich in vitamins, minerals, acids, proteins. Celery is able to slow down the aging process, have a beneficial effect on digestion, cleanse the body of toxins, calm the nervous system, and it also perfectly affects the skin. That's how much it benefits from a tasty spicy plant, and salads with it are extremely tasty.

And celery goes well with cucumbers and various herbs. You can experiment with it arbitrarily, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even more healthy and tasty. Give it a try!

Ingredients:
  150 g celery root
  2 small carrots,
  1 apple (preferably green, with sourness),
  3 tbsp. spoons of sour cream
  1.5 tbsp. tablespoons of lemon juice
  salt to taste.

Cooking:
  Peel the celery root. Grate apple, carrot and celery root on a coarse grater. Mix everything well, add sour cream and lemon juice, salt to taste. Healthy and tasty salad is ready!

Ingredients:
  1 bunch of radishes
  Fresh dill
  ground black pepper,
  vegetable oil,
  very little vinegar
  salt to taste.

Cooking:
  Thoroughly wash the radish and cut it in half, and then into the thinnest plates possible. Salt, pepper, remember a little with your hands, so that she let the juice.
  Put the radish in a large plate, chop the dill on top. The salad should stand for 15-20 minutes to soak, and then - welcome to the table.

Cabbage is the dream of any person who monitors their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, simply must be on the table.

Ingredients:
  1 small head of early cabbage,
  1 carrot
  celery (to taste),
  1 cucumber (or bell pepper),
  2 cloves of garlic,
  olive or vegetable oil,
  salt.

Cooking:
  Rub carrots on a coarse grater, chop the greens finely. Celery is perfect for cabbage, in a cabbage salad it is very out of place. Finely grated garlic will also be appropriate here. You can add cucumber or bell pepper (to your taste). Dress the salad with vegetable oil - preferably several types, for example, olive and aromatic sunflower. It is delicious to add some good sesame or linseed oil and lemon juice.

Another version of the same salad: add chopped cucumbers, tomatoes and sweet peppers to the chopped cabbage, and, of course, greens: parsley, dill, cilantro. You can add garlic here too, but a lemon in this combination is completely superfluous. Dress with a mixture of vegetable oils.

Continuing the theme, another early cabbage salad, the name of which speaks for itself.

  Ingredients:
  ¼ a small head of early cabbage,
  1 bunch of lettuce leaves
  1 fresh cucumber
  1 apple
  1 red bell pepper
  1 fresh tomato
  2 tbsp. spoons of crushed walnuts.
  For refueling:
  mustard,
  vegetable oil,
  ground pepper,
  salt.

Cooking:
  Wash the vegetables and dry them with a kitchen towel. Cut the pepper in half, remove the stalk and seeds and cut the flesh into small strips. Grate cucumber and apple on a coarse grater. Chop the cabbage and remember slightly with your hands along with the salt. Large lettuce leaves. Cut the tomato into large slices. Put the prepared vegetables in a salad bowl and mix gently. To season, squeeze the juice from a slice of lemon, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour salad dressing, sprinkle with crushed walnuts.

Piquancy to the taste of this salad will be added by adding garlic, mashed with green basil, to the dressing.

Ingredients:
  300 g cabbage
  1 tbsp. prunes
  1 carrot
  sugar,
  caraway,
  lemon juice,
  2 tbsp. tablespoons of sunflower oil.

Cooking:
  Thinly chop the cabbage and scald it with boiling water, then drop it in a colander and let it drain. Put in a salad bowl, sprinkle with sugar and salt. Grate the carrots on a coarse grater and add to the cabbage. Cut prunes into small pieces. Mix all ingredients, add caraway seeds, sprinkle with lemon juice, add sunflower oil. Arrange the salad in plates and decorate with prunes. The taste is extraordinary.

Salads from green beans, which our hostesses have recently grown with great pleasure in large quantities in their vegetable gardens, are incredibly tasty and healthy. Basically, it is canned, but how delicious it is in salads is beyond words. You need to try!

String Bean Salad

Ingredients:
  200 g of green beans
  25 g of hard cheese
  1 teaspoon vegetable oil, lemon juice,
  some greens (dill, parsley).

Cooking:
  Pean beans, peel, chop and boil until cooked in boiling salted water. Cut 25 grams of hard cheese into thin slices, combine with boiled beans and season with a teaspoon of vegetable oil and lemon juice. Sprinkle with greens on top.

The zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then, well, we just don’t know where to put this wonderful vegetable. The answer is simple - make summer salads from it. Be sure that they will appeal to even the most fastidious gourmets.

  Ingredients:
  1 medium sized zucchini,
  2-3 cloves of garlic,
sunflower oil for frying,
  parsley
  mayonnaise,
  salt to taste.

Cooking:
  Peel the zucchini and cut into small cubes. Sauté in sunflower oil. Cool and add garlic, salt, season with mayonnaise and add parsley.

Replace the zucchini in this recipe with young eggplants - and here you have a completely new dish that is in no way inferior in taste to the previous one.

Tasty, easy and fast - this is the motto of our summer menu!

Young beets appeared on your garden, which means that a tasty and healthy salad is ready to appear on your table. Beetroot is one of the few vegetables that retain their beneficial properties after heat treatment. It combines very well with different products, so improvising, we can diversify our menu without much hassle.

Ingredients:
  200 g of boiled and 100 g of raw beets,
  100 g green onions,
  50 ml of vegetable oil,
  salt, sugar.

Cooking:
  Grate peeled cooked beets on a coarse grater, and raw on a fine grater, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beetroot salad with new potatoes

Ingredients:
  300 g beets
  200 g of potatoes
  50 g green onions,
  50 ml of vegetable oil,
  salt.

Cooking:
  Boil beets, peel and cut into strips, add boiled young potatoes, chopped into strips, and chopped green onions. Mix everything, salt and pour over vegetable oil.

Beetroot and tomato salad with apples and sweet pepper

Ingredients:
  200 g of young beets,
  30 ml of lemon juice
  50 ml of vegetable oil,
  200 g of tomatoes
  100 g apples
  50 g carrots
  50 g of sweet pepper
  salt.

Cooking:
  Grate beets on a coarse grater, pour lemon juice and part of the vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all the ingredients and salt. Season the salad with the remaining vegetable oil.

And at the end of the salad theme - a salad with young potatoes and radish. Its taste is as beautiful as the name.

Ingredients:
  4 boiled young potatoes,
  2 small radishes,
  3 boiled carrots,
  2 boiled eggs
  greens (dill, parsley),
  250 g mayonnaise
  salt.

Cooking:
  Grate potatoes, carrots and eggs separately on a coarse grater. Grate the radish on a fine grater and squeeze the juice. Lay the salad on a large plate in layers, soaking it with mayonnaise and slightly salting each layer, in the following sequence: potatoes, radishes, carrots, eggs. Decorate your Glade with greens.

Has your appetite hit? Then it's time to make a salad from the recipes suggested above. Are fresh, picked vegetables and greens fragrant with summer aromas waiting for you? This is just great! Fill your body with vitamins, strengthen immunity. Bon appetit and good health with healthy products!

Larisa Shuftaykina

Light summer salad   - This is an ideal dish for the hot season. They can be prepared from vegetables, fish, herbs, fruits. The following recipes for summer salads will surely appeal to you.

Light summer salad   with sheep’s cheese and pears.

Ingredients:
- iceberg salad - ½ head of cabbage
- pear - 2 pcs.
- raspberries - ¾ cup
- soft sheep cheese - 100 g
- liquid honey - 1 tbsp. spoon
- a handful of arugula
- salt
- juice of one lemon
- walnuts, olive oil - 2 tbsp. spoons
- mustard - 1 teaspoon

Cooking:
1. Sort arugula and salad, rinse, tear into small pieces, mix, put in a large cup.
2. Rinse the pears well. If the fruits have a thick skin - remove it. Cut the pears in half, remove the seeds, cut the flesh into thin slices.
3. Pour slices of pears with lemon juice, put on a salad, sprinkle with walnuts and raspberries.
4. From the cheese, form small balls, put on a salad.
5. Pound honey with mustard, season, add olive oil, mix well, pour the salad.

The remaining fruit can be prepared.

Light summer salad   from string beans.

Ingredients:
- green beans - ½ kg
- radish - 1 bunch
- cottage cheese - 120 g
- any sprouts - ½ packaging
- salt
- pepper
- olive oil - 3 tbsp. spoons
- sprigs of oregano

Cooking:
1. Beans thoroughly clean, boil in salted boiling water, dip in cold water to maintain color.
2. Wash the radish well, remove the leaves, dry it, grate it with large holes or cut into narrow cubes.
3. Put the boiled and chilled beans in one large plate, put the radish on top, sprinkle with cottage cheese.
4. Add in pepper and salt, pour olive oil, garnish with herbs.

Salmon and spinach salad.

Ingredients:
- spinach leaves - 80 g
- a handful of arugula
- Radicchino salad - 2-3 leaflets
- salmon - 120 g
- paprika
- salt
- pepper
- soy sauce - 1 tsp
- vegetable oil - 2 tbsp. spoons
- French mustard and honey - 1 tbsp. spoon

Cooking:
1. Salmon cut into small pieces, fry in a pan with the addition of vegetable oil, cool.
2. Heat the paprika on the wire rack for 20 minutes, remove, cool, remove the peel, cut the flesh into cubes or stripes.
3. Sort the lettuce and spinach, rinse, mix with paprika.
4. Put the salad in a bowl, cover with cooled salmon.
5. Prepare the sauce: mash soy sauce with vegetable oil, honey and mustard, season with pepper and salt, season the salad.

Cook from the remaining fish.

Summer light salads.

Salad with peas and fish.

Ingredients:
- green peas - 1 b.
- long cucumber - 1 pc.
- arugula bunch
- green salad
- smoked fish fillet
- vegetable oil, mustard - 1 tbsp. spoon
- sour cream, lemon juice - 2 tbsp. spoons
- pepper, salt

Cooking:
1. Drain the canned peas.
2. Rinse the cucumber, cut into circles.
3. Rinse the salad thoroughly, drain, tear in pieces.
4. Cut a piece of fish fillet into cubes.
5. Rinse the arugula thoroughly, drain it.
6. Prepare the sauce: mix sour cream with mustard, season with pepper, salt and lemon juice.
7. In a large salad bowl, mix the lettuce and cucumbers, peas and arugula.
8. Pour all products with cooked sauce, stir.
9. Place smoked fish on top of the salad.
10. Serve the salad with toast bread.

Salad with potatoes and egg.

Ingredients:
- jacket potatoes - ½ kg
- tomatoes - 3 pcs.
- cucumbers - 2 pcs.
- boiled eggs - 3 pcs.
- green paprika
- dill
- salt
- pepper
- sour cream, mayonnaise - 3 tbsp each spoons

Cooking:
1. Peel the boiled potatoes, cut into small cubes.
2. Rinse cucumbers thoroughly, dry, cut into half circles.
3. Rinse the tomatoes, dry, remove the seeds, cut the pulp into cubes.
4. Transfer all salad ingredients to a salad bowl, mix.
5. Prepare the sauce: combine sour cream with mayonnaise, season with salt and pepper, mix thoroughly.
6. Salad pour sauce, add chopped dill. ready!

Summer light salads.

Salad with watermelon and chicken.

Ingredients:
- green salad - 1/3 head of cabbage
- boiled chicken breast
- nectarine, red lettuce leaves
- watermelon - 120 g
- apricot jam, mayonnaise - 1 tbsp. spoon
- yogurt - 2 tbsp. spoons
- pepper, salt
- chopped chili

Cooking:
1. Rinse the salad, tear, transfer to a bowl.
2. Cut the nectarine into slices, chicken into thin slices.
3. Cut the balls from the watermelon pulp.
4. Put the meat and fruit on the salad.
5. Pound yogurt with mayonnaise and jam, season with pepper and salt, pour salad
6. Sprinkle chili, serve. ready with a watermelon!

Salad with dried tomatoes.

Ingredients:
- arugula - ½ sachet
- goat cheese - 120 g
- Batavia salad - ½ head of cabbage
- olive oil, peeled sunflower seeds
- dried tomatoes - ½ cans
- vinegar

Cooking:
1. Fry sunflower seeds in a dry skillet.
2. Grate goat cheese on a coarse grater.
3. Drain the tomatoes, cut into small pieces.
4. Rinse arugula, drain, tear into pieces, mix in a small salad bowl.
5. Sprinkle lettuce with dried tomatoes, grated goat cheese, mix well, salt, pepper.
6. At the end, pour the salad with olive oil, wine vinegar.

Panzanella.

Ingredients:
- cucumbers, tomatoes - 3 pcs each.
- pieces of white bread - 6 pcs.
- shallots - 2 pcs.
  -greenery
- sprigs of greenery - 4 pcs.
- olives - 120 g
- a cup of olive oil
- wine vinegar - 3 tbsp. spoons
- salt pepper
- balsamic vinegar - 1 tbsp. spoon

Cooking:
1. Cut the bread into cubes, place on a baking sheet, pour olive oil, put in the oven, bake for about 20 minutes.
2. Rinse and dry tomatoes. Remove the thick skin.
3. Cut the tomatoes into quarters, remove the seeds, cut the flesh into cubes.
4. Rinse the cucumber, cut into cubes.
5. Chop the onions and greens finely.
6. Drain the olives.
7. Mix the prepared salad ingredients with croutons.
8. Prepare the sauce: grind olive oil and 2 types of vinegar, season with pepper and salt. Pour the salad with the prepared sauce.

Homemade Salad.

Ingredients:
- tomatoes - 3 pcs.
- champignons - 320 g
- onion - 1 pc.
- sweet pepper - 3 pcs.

Cooking:
1. Cut champignons into cubes, fry in vegetable oil.
2. Onion, pepper, tomatoes cut into cubes, mix with fried mushrooms, season with spices and mayonnaise.

Greek salad.

Ingredients:
- ham - 320 g
- green salad - 520 g
- tomato - 1 pc.
- olives - 20 pcs.
- onions - 1 head
- Capsicum - 10 pcs.
- feta cheese - 120 g
- dried oregano - 1 tsp
- olive oil - ½ cup
- red wine vinegar - 5 tbsp. spoons
- salt - 1 tsp
- ground black pepper - 1/3 teaspoon
- sugar - ½ teaspoon

Cooking:
1. Tear lettuce leaves by hand.
2. Thin onions, ham and tomatoes.
3. In a small bowl, mix all the ingredients, mix well.
4. In another salad bowl, lay the tomatoes, onions, crumbled feta cheese, and sprinkle oregano in layers.
5. season, stir, divide into 4 servings, put pepper and olives in each of them.

Summer salad of cod liver.

Ingredients:
- cucumber - 1 pc.
- cod liver - 160 g
- olives
- feathers of green onions
- dill, parsley
- pepper, salt

Cooking:
1. Grate the cucumber.
2. Separate the liver with a fork, after draining the oil.
3. Cut the olives.
4. Cut greens and onions.
5. Put all the ingredients in a salad bowl, mix, drizzle with lemon juice, salt.

Summer light salads.

Salad "Peking with polka dots."

Ingredients:
- Beijing cabbage - 1 head
- green onions - 1 bunch
- peas - 1 can
- Bulgarian pepper - 1 pc.
- boiled sausage - 320 g
- feta cheese - 220 g
- dill or parsley
- mayonnaise
- salt pepper

Cooking:
1. Cut boiled sausage into strips, cabbage - chop.
2. Cut green cucumber and bell pepper into medium squares.
3. Mix all components, add peas.
4. Cut the feta cheese into large squares.
5. Dill, parsley, green onions finely chop, season with mayonnaise, pepper, salt, gently mix, put in the refrigerator.

Mimosa in the summer.

Ingredients:
- pink salmon in own juice - 1 can
- pear - 1 pc.
- hard cheese - 120 g
- eggs - 4 pcs.
- mayonnaise

Cooking:
1. Remove the fish from the jar, remove large bones, mash the fish along with the juice.
2. Grate the cheese on a coarse grater.
3. In a separate bowl, rub the pear.
4. Separate the proteins of the boiled eggs from the yolks.
5. Rub the squirrels, mash the yolks.
6. Put on a flat dish in the following order:
- half grated proteins, mayonnaise
- half mashed fish, mayonnaise net
- half cheese, mayonnaise
- pear
- half the yolks
- remaining cheese, mayonnaise
- the remaining pink salmon, mayonnaise

Tenderness Salad

Ingredients:
- leaf lettuce - 2 bunches
- purple onion - 1 pc.
- celery
- juice of one lemon
- sugar
- olive oil

Cooking:
1. Rinse the leaf lettuce thoroughly. To do this, leave it for half an hour in cold water, rinse in running water.
2. Tear each leaf of lettuce into small pieces.
3. Chop the purple onion, pour over with hot water.
4. Mix all the vegetables, salt, and pour the sauce made from lemon juice, sugar and olive oil.

Salad "Air kiss".

Ingredients:
- low-fat cottage cheese - 220 g
- fresh cucumbers - 2 pcs.
- parsley, dill - 1 bunch
- salt

Cooking:
1. Beat the cottage cheese in a blender, add the grated cucumbers, a bunch of parsley and dill, salt.
2. Put the finished salad on lettuce leaves.

Summer salad "Blush".

Ingredients:
- small beets - 2 pcs.
- large apples - 2 pcs.
- grated horseradish, sugar - 1 teaspoon each
- nonfat sour cream - for dressing

Cooking:
1. Boil beets, rinse them under running water.
2. Cut the apples and beets into strips.
3. Add sugar and grated horseradish to the vegetables.
4. Season the finished salad with low-fat sour cream. You can serve salad in a salad bowl or serve in portioned bowls.