Summer is the season fresh vegetables and greenery, so be sure to use this period with maximum benefit for the body. summer vegetables It is a source of vitamins and minerals necessary for the normal functioning of the human body.

How to cook delicious summer salad?

  1. Choose the Right Ingredients

It's no secret that the taste ready meal directly depends on the quality and taste characteristics of each individual ingredient. Therefore, it is important to carefully select the ingredients for a summer vegetable salad and carefully ensure that they are ripe enough, but not spoiled.

  1. Add greenery

There is a large list of tasty and healthy greens that will spice up your dish and make the taste of the salad more intense. Best paired with vegetables green onion, parsley and dill. In addition to them, you can add cilantro, arugula, celery, mint or spinach to the dish. Such a variety of greens gives everyone the opportunity to choose their favorite ingredient.

  1. Prepare a delicious condiment

It is from refueling to summer salads are more dependent taste characteristics ready meal. For dressing simple and tasty summer salads on hastily sour cream is often used. For a richer taste, you can add a little garlic to it.

It is advisable to prepare recipes for summer salads without mayonnaise, since without this ingredient they will be even more useful. You can also season the dish with soy sauce or balsamic vinegar. In addition, you can experiment and try to create your own unique dressing recipe by simply mixing different ingredients. For example, it turns out delicious if you combine lemon juice, French mustard and olive oil in one dish.

  1. Add cheese, meat or seafood

Recipes for summer salads made from simple ingredients do not have to be limited to vegetables and herbs. For a richer taste, you can diversify them with your favorite type of cheese. For example, grated parmesan or even regular hard parmesan would be appropriate. In addition, it goes well with feta and cheese vegetables.

As for meat, summer salads with chicken are the most popular, as they are tasty and satisfying. And if you want to please your loved one with a romantic dinner and cook a more original and unusual dish, look step by step recipes summer salads with seafood.

  1. Serve the salad immediately

Simple and tasty summer salads in a hurry cannot stand for too long, as they quickly lose their taste and presentable appearance. Therefore, season them immediately before serving.

After a long snowy winter, it is simply necessary to plunge into the long-awaited summer with all the dedication. This means not only to relax mentally and gain strength, but also to please yourself and your loved ones with incredibly delicious summer dishes. After all, only in summer, nature so generously shares with us its wealth, collected from the garden or plucked from the branch. It's time to stock up on vitamins whole year and invigorate 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 that our body loses in hot weather.

In summer, you do not want any fatty and heavy foods, for example, fried meat or fish. I want something light, tasty and nutritious. Well, rightly so, because summer is a wonderful time for light and tasty salads. They are no worse in taste than our favorite fried potatoes or pork. Not to mention that vegetable dishes much easier to digest. Fresh vegetable salads are always tasty and healthy. What incredible vegetable combinations! What a mix of colors and flavors!

Summer salads can be eaten in unlimited quantities for breakfast, lunch, and dinner, without fear of adding a couple of extra pounds. This, first of all, concerns those who care about their figure and dream of losing some weight over the summer. Well, you and the cards are in your hands, as they say, light salads are what you need: health, lightness and comfort!

Light summer salads are good both as a separate dish and in addition to the main one. This is where you can roam, show your imagination and experiment, experiment. If you have already tried all our recipes and you want something new, we are always happy to help and offer you a range of delicious, varied light summer salads. Here are just a few of the great many existing recipes, which will help you diversify your menu, please loved ones and get incredible pleasure from summer.

Let's start, perhaps, with the most summer salad, well known to us since childhood.

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

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

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

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

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

Simple and everyone's favorite egg salad and fresh cucumbers. It is very tasty and, if you try, you can turn it into an elegant festive salad if guests suddenly came to you.



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

Cooking:
Cucumbers cut into strips. Cut the egg white into strips, and finely crumble the yolk. Finely chop the green onions and greens too. 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 some chopped greens and 1 yolk. Put the seasoned salad in a slide, make a rim of greens, and rub the yolk on a fine grater in the middle. From a thin slice of cucumber and a sprig of onion, you will get a flower. Decorate your salad with them.

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

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

Cooking:
Peel the vegetables, wash and grate on a coarse grater, cut the onion into strips and pour fragrant vinegar, knead with your hands and let it brew. Cut greens finely. Finely chop the garlic. Put all the vegetables, herbs, onions in a salad bowl, add salt to taste, vegetable oil and, if needed, add some sugar for taste.

Most healthy salad from celery
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 has a great effect on the skin. That's how many benefits from a delicious spicy plant, and salads with it are unusually tasty.

And celery goes well with cucumbers and various herbs. You can experiment with it as much as you like, add it to your dishes, believe me, it will not spoil the taste of salads at all, it will only make them even healthier and tastier. Try it!

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

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

Ingredients:
1 bunch of radishes
fresh dill,
ground black pepper,
vegetable oil,
quite a bit of vinegar
salt to taste.

Cooking:
Wash the radish thoroughly and cut in half, and then into the thinnest possible plates. Salt, pepper, remember a little with your hands so that she starts up the juice.
Put the radish in a large plate, crumble 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 watches their weight. It contains tartonic acid, which prevents the formation of fats from carbohydrates. Salads from early cabbage, so tasty and tender, they 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 the carrots on a coarse grater, finely chop the greens. Celery is perfect for cabbage, it is very appropriate in coleslaw. Finely grated garlic will also be appropriate here. You can add cucumber or sweet pepper (to your taste). Season the salad with vegetable oil - preferably several types, for example, olive and fragrant sunflower. Very tasty to add a little good sesame or linseed oil and lemon juice.

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

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



Ingredients:
¼ small 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 medium-sized strips. Cucumber and apple grate on a coarse grater. Chop the cabbage and lightly remember with your hands along with salt. Coarsely chop lettuce leaves. Cut the tomato into large slices. Put the prepared vegetables in a salad bowl and mix gently. For dressing, squeeze the juice from a slice of lemon, add mustard, vegetable oil, salt and ground pepper to taste and mix well. Pour dressing over salad, sprinkle with crushed walnuts.

The piquancy of the taste of this salad will be added to the dressing with garlic, mashed with basil greens.

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

Cooking:
Finely chop the cabbage and scald it with boiling water, then put 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 the ingredients, add cumin, sprinkle with lemon juice, add sunflower oil. Divide the salad among plates and garnish with prunes. The taste is extraordinary.

Incredibly tasty and healthy salads made from green beans, which our housewives have recently grown with pleasure in large quantities in their gardens. Basically, it is preserved, but how delicious it is in salads, beyond words. Need to try!

Green bean salad

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

Cooking:
Peel the green beans, chop and boil until tender 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 greens on top.

Zucchini season is just around the corner. And after all, many of us, having enjoyed the first harvest, then, well, they simply don’t know what to do with this wonderful vegetable. The answer is simple - cook summer salads from it. Rest assured, even the pickiest gourmets will like them.



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

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

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

Delicious, easy and fast - that's the motto of our summer menu!

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

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

Cooking:
Grate the peeled boiled beets, and on a small one - raw, mix with chopped green onions, add salt and sugar to taste, season with vegetable oil.

Beet salad with new potatoes

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

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

Salad of young beets and tomatoes with apples and sweet peppers

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

Cooking:
Grate the beets on a coarse grater, pour over the lemon juice and part of the vegetable oil. Cut carrots and peppers into strips, apples and tomatoes into slices. Combine all ingredients and salt. Dress 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 wonderful as the name.

Ingredients:
4 boiled new 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. Spread the salad on a large plate in layers, soaking with mayonnaise and adding a little salt to each layer, in the following sequence: potatoes, radish, carrots, egg. Decorate your "Polyanka" with greenery.

Got an appetite? Then it's time to prepare a salad from the above recipes. Fresh vegetables and herbs plucked from the garden, fragrant with the aromas of summer, are already waiting for you? It's just great! Fill your body with vitamins, strengthen the immune system. Enjoy your appetite and good health with healthy products!

Larisa Shuftaykina

What salads can be quickly prepared in the summer? From this material, you will learn how to cook light and healthy summer salads at home, the visual step-by-step recipes of which you will find below.

Summer is a time of freshness and lightness, which we try to achieve in everything, and food is no exception. Therefore, the most popular dish in the summer on the tables is deservedly recognized light vegetable or fruit salad, which is used as an appetizer, side dish, sometimes replaces a full breakfast and even lunch in hot weather. You can add to it whatever your heart desires and whatever is at hand. Onion and radish tomatoes will become a piquant addition to lettuce leaves, and if you mix all this with coriander, basil, parsley or celery (they have a lot essential oils), excellent taste and smell delicious lung meals are guaranteed.

Step by step recipe with photos. Whip up easy summer salad from tomatoes, cucumbers and greens:

Summer light salads are quite easy to prepare. You can choose from a variety of ingredients, chicken meat is often used. Such snacks will be appropriate on the festive table. The duet of pineapple and chicken is also suitable for those people who are on a diet, but want to treat themselves to something tasty and unusual.

Light summer salad This is the perfect dish for the hot season. They can be prepared from vegetables, fish, herbs, fruits. The following summer salad recipes are sure to please.


Light summer salad with sheep cheese and pears.

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

Cooking:
1. Sort the arugula and lettuce, 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. Pears cut in half, remove the seeds, cut the flesh into thin slices.
3. Pour the pear slices with lemon juice, put on the salad, sprinkle with walnuts and raspberries.
4. Form small balls from the cheese, put on the salad.
5. Rub honey with mustard, season, add olive oil, mix well, pour over the salad.

You can cook from the remaining fruits.


Light summer salad from string beans.

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

Cooking:
1. Thoroughly clean the beans, boil in salted boiling water, dip in cold water to preserve the color.
2. Rinse the radish well, remove the leaves, dry, grate with large holes or cut into narrow sticks.
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 over with olive oil, garnish with herbs.

Salmon and spinach salad.

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

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

Prepare from the remaining fish.

Summer light salads.

Salad with peas and fish.

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

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


Salad with potatoes and eggs.

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

Cooking:
1. Peel the boiled potatoes, cut into small cubes.
2. Rinse cucumbers thoroughly, dry, cut into semicircles.
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. Pour the salad with sauce, add chopped dill. ready!

Summer light salads.

Salad with watermelon and chicken.

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

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


Salad with dried tomatoes.

Ingredients:
- arugula - ½ sachet
- goat cheese - 120 g
- lettuce "batavia" - ½ head
- olive oil, shelled sunflower seeds
- dried tomatoes - ½ can
- wine vinegar

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

Panzanella.

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

Cooking:
1. Cut the bread into cubes, spread on a baking sheet, pour over with olive oil, put in the oven, bake for about 20 minutes.
2. Rinse the tomatoes, dry them. 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. Finely chop the onions and greens.
6. Drain the olives.
7. Mix the prepared salad ingredients with croutons.
8. Prepare the sauce: rub olive oil and 2 types of vinegar, season with pepper and salt. Pour the prepared dressing over the salad.


Salad "Homemade".

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

Cooking:
1. Cut the mushrooms 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.
- onion - 1 head
- capsicum- 10 pieces.
- feta cheese - 120 g
- dried oregano - 1 teaspoon
- olive oil - ½ cup
- red wine vinegar - 5 tbsp. spoons
- salt - 1 teaspoon
- ground black pepper - 1/3 teaspoon
- sugar - ½ teaspoon

Cooking:
1. Tear lettuce leaves with your hands.
2. Finely chop the onion, ham and tomatoes.
3. In a small bowl, mix all the ingredients, mix well.
4. In another salad bowl, layer the tomatoes, onions, crumbled feta cheese, and sprinkle with oregano.
5. season, stir, divide into 4 servings, put pepper and olives in each of them.


Summer cod liver salad.

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

Cooking:
1. Grate the cucumber.
2. Divide 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, sprinkle with lemon juice, salt.

Summer light salads.

Salad "Beijing with peas".

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

Cooking:
1. Cut the boiled sausage into strips, chop the cabbage.
2. green cucumber and cut the bell pepper into medium squares.
3. Mix all ingredients, add peas.
4. Cut the cheese into large squares.
5. Finely chop dill, parsley, green onions, season with mayonnaise, pepper, salt, mix gently, refrigerate.


Mimosa for summer.

Ingredients:
- pink salmon in own juice- 1 bank
- 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. Rub the pear into a separate bowl.
4. Separate the whites of boiled eggs from the yolks.
5. Grate the whites, mash the yolks.
6. put on a flat dish in the following sequence:
- half of the grated proteins, mayonnaise
- half mashed fish, mayonnaise mesh
- half cheese, mayonnaise
- pear
- half of the yolks
- the remaining cheese, mayonnaise
- the remaining pink salmon, mayonnaise


Salad "Tenderness"

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

Cooking:
1. Leaf salad rinse 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 hot water over it.
4. Mix all vegetables, salt, pour 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 each
- salt

Cooking:
1. Beat cottage cheese in a blender, add 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
- low-fat sour cream - for dressing

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

Summer is an energetic, fun and easy period! A person needs a strong enough energy supplement to fulfill everything that is planned for this time. So, the food of the hot months of the year should be special. Not only tasty and satisfying, but healthy and energy-intensive.

It is in summer that there are practically no products that are “out of season”. A huge number of vegetables, fruits, herbs are available, various combinations of which for each new culinary homemade treat will give a special aroma and taste.

But, in the hot season, poisoning is very dangerous! This means that the correctness of the purchase, storage and processing of products should be approached even more carefully!

Below, the following summer snacks will please all gourmets: both vegetarians and meat-eaters. There is only one thing in common in the dishes presented: they do not take much time to prepare and do not need professional cooking skills.

How to cook summer snacks - 15 varieties

There are no food frills in this recipe! But, such an appetizer will look chic on the dining and holiday table!

Compound:

  • Bread (mostly black, but optional) - 1 loaf;
  • Herring fillet - 2 pcs.
  • Beets - 300 gr.
  • Garlic - 4-5 cloves;
  • Sunflower oil for frying - 100 gr.
  • Greens, tomatoes, cucumbers - to taste and desire.

How to cook:

Let's boil the beets and peel and rub on a fine grater that has already cooled down.

Add the crushed garlic and mix thoroughly.

Prepare slices of bread. Pieces of bread should be lightly fried in sunflower oil.

It is better to buy ready-made sliced: less hassle, and all the pieces are neat and uniform.

Herring fillet mode into portioned pieces according to the size of a toast.

On each toast we lay a layer of beet-garlic mass, and on top - a slice of herring. You can decorate with dill leaves, sprinkle with black ground pepper, make a special layer between beets with garlic and herring from a slice of tomato, cucumber, greens - everything is possible for the hostess's fantasy!

What attracts in this appetizer is that it is hearty and appetizing! And it only takes about 10-15 minutes to prepare!

Compound:

  • Puff pastry - 1 pack;
  • Any fish (salted, smoked, fried) - 350 gr.
  • Hard cheese (but can be replaced with processed cheese) - 200 gr.
  • Egg - 1 pc.

How to cook:

Defrost the dough and unroll in one layer. Cut into rectangles 7x7 cm.

Prepare portioned pieces of fish: clean from the bones, cut.

Put a piece of fish and a small cube of cheese on the dough, roll it into an envelope or a triangle. Brush with beaten egg.

Put everything on a baking sheet lined with parchment paper and greased with oil. Bake in a well-heated oven for no more than 10 minutes (until golden brown).

Is it possible to name a more favorite treat than potatoes + herring? Yes, there is nothing surprising, but you definitely won’t find anything tastier!

Compound:

  • Herring fillet - 300 gr.
  • Boiled potatoes - 500 gr.
  • Dill greens - 1 bunch;
  • Onion and ground black pepper - to taste.

How to cook:

Boil and cool potatoes. Peel and cut crosswise into plates up to 1.5 cm thick.

It is more convenient to cook potatoes "in their uniforms", because this way they will crumble less during further cutting.

Cut the herring into portions, finely chop the dill, chop the onion.

Spread a ring of potatoes on a flat dish, sprinkle melted on top butter, sprinkle with ground pepper and sprinkle with chopped dill. Put a piece of herring on each piece of potato, and decorate with onions on top.

Appetizer is prepared quickly, but is enough hearty meal. Excellent transportability, i.e. perfect for a snack on the road or in nature.

Compound:

  • Canned fish in oil - 500 gr.
  • Wafer cones for stuffing - 20 pcs.
  • Boiled rice - 1 cup;
  • Onion - 2 pcs.
  • Mayonnaise - 2 tbsp.
  • Spices - dill, pepper;
  • Vegetable oil for frying.

How to cook:

Chop the onion and fry until golden in oil.

Take the fish apart from the bones and finely crush with a fork.

Mix fish + onion + mayonnaise + rice + spices.

Stuff waffle molds and fry them in oil for 2-3 minutes.

Already after 2-3 minutes, the stuffed tubes lend themselves well to an easy change of shape.

At first glance, it is very difficult to understand what such "sweet" cakes do on a table of fish and meat dishes. After all, it looks like a great dessert. But, having tried it, you understand that the main ingredient of these “sweets” is Fried fish with vegetables!

Compound:

  • Fish fillet - 500 gr.
  • Onion - 200 gr.
  • Carrot - 150 gr.
  • Tomatoes small and firm - 200 gr.
  • Mayonnaise and sour cream - 100 gr.
  • Flour - 100 gr.
  • Eggs boiled and raw - 3 pcs.
  • Vegetable oil for frying - 100 gr.
  • Greens for decoration and 2-3 cloves of garlic.

How to cook:

We make minced meat from fish fillet and onions. Add here ground black pepper, salt, flour, raw eggs- mix everything well.

Put the minced meat cakes in a pan with heated oil and fry on both sides until cooked.

Separately mix mayonnaise, sour cream.

Mode tomatoes on mugs up to 1 cm thick.

We prepare the carrot layer: overcook the grated carrots slightly in oil and add 1 tablespoon of sour cream and grated garlic.

Separately three yolks and whites.

We put a carrot-garlic layer on a fried fish cake, on top - a tomato ring and cover with a second cake. Lubricate the ends of the cake with sour cream and mayonnaise sauce and dip in grated protein. We also grease the top with sauce, but dip in grated yolk.

Everything, the main composition of the fish cake is ready. You can decorate and supplement the appetizer to your liking: caviar, herbs, olives, etc.

For such a recipe, you should take pork or beef, because. other types of meat do not tend to hold their shape when cooked.

The dish is quite satisfying, so complement it light salads or just raw vegetables.

Compound:

  • Meat (fillet) - 500 gr.
  • Pickled mushrooms (or fresh) - 200 gr.
  • Garlic - 1-2 heads;
  • Processed or hard cheese - 150 gr.
  • Sour cream 20% - 150 gr.
  • Dill and parsley greens - 1 tbsp each
  • Salt, spices, pepper.

How to cook:

Cut the meat into portions lengthwise (thickness up to 1 cm) and beat off. Salt, pepper, put 2-3 cloves of crushed garlic.

On a layer of spices and garlic, put sliced ​​\u200b\u200bmushrooms and a cube of cheese (91.5x1.5 cm) in the center of a piece of meat).

Fasten the meat with toothpicks in the form of a bag.

Separately, we make bases from foil for each bag in the form of a bowl with high sides. We place meat bags in these bowls, cover with a layer of foil on top and send to a hot (t = 200C) oven for 15-20 minutes.

After this time, you should get a baking sheet with meat for a control check. And then, send it back to the oven for 20 minutes until the meat is ready and a golden crust appears on it.

The sauce for such meat bags is prepared simply: mix sour cream with dill and parsley, salt and pepper.

The liver must be in the diet at any time of the year, as it is a unique product necessary for high vitality and energy of the body.

For the recipe, beef, chicken, turkey, pork liver is suitable.

Compound:

  • Liver - 500 gr.
  • Onion - 200 gr.
  • Flour - 100 gr.
  • Eggs - 3 pcs.
  • Processed cheese - 3 briquettes;
  • Mayonnaise - 100 gr.
  • Garlic - 1 head;
  • Salt, spices, herbs.

How to cook:

Grind the liver with onions. Add salt, spices, flour (to the consistency of sour cream), eggs and bake pancakes in butter from the resulting dough.

Rub the cheese on a fine grater, add crushed garlic, finely chopped herbs and mayonnaise.

Brush each pancake with cheese mixture and roll up. You can attach the form green onions. Trim the ends with a sharp knife for a neat look.

These mini alternatives to liver cake look great on the table in both summer and winter. Moderately high-calorie and immensely healthy dish!

Compound:

  • Liver - 500 gr.
  • Eggs - 3 pcs.
  • Mayonnaise - 2 tbsp.
  • Flour - 150 gr.
  • Carrot - 200 gr.
  • Onion - 200 gr.
  • Vegetable oil for frying - 150 gr.
  • Garlic and herbs - to taste;
  • Spices (salt, pepper)

How to cook:

We prepare the carrot-liver mixture: grind the liver, half the volume of the onion, grate half the volume of the carrot on a fine grater, salt / pepper, add flour and eggs.

Flour must be put so much that the dough looks like thick sour cream.

Form small cakes with a spoon and fry in a well-heated oil in a frying pan.

Separately, we prepare the filling: grate the second half of the carrots on a coarse grater, chop the remaining half of the onion finely, fry all the vegetables in oil until slightly golden. At the end of frying, add crushed garlic and mayonnaise to the mixture.

Lubricate the finished pancakes with the filling and cover with another one on top. Such a “liver hamburger” can be painted on top like this: grease with a thin layer of filling, put a circle of tomato (cucumber) and sprinkle with finely chopped greens.

Tomatoes, ham and cheese - everyone loves this combination! And the look of this appetizer is so original - well, just a “table decoration”.

Compound:

  • Cherry tomatoes - 500 gr.
  • Ham - 300 gr.
  • Hard cheese - 200 gr.
  • Eggs - 2 pcs.
  • Mayonnaise - 150 gr.
  • Garlic and greens

How to cook:

Prepare the base: grate boiled eggs and cheese, mix with mayonnaise, garlic and herbs.

Cut the ham into round slices, and then cut each circle in half, i.e. make semicircles.

The cut on the semicircle is necessary so that the stuffed rolls stand confidently exactly at the cut points.

Twist each semicircle in the form of a tube, tie with a green onion feather at the base and set like little men as shown in the photo.

Fill the resulting half-pipe with filling into 2/3 parts, and put a cherry tomato on top (like the “head” of the resulting little man). You can even draw eyes with mayonnaise. Decorate the figurines with greenery.

About this appetizer can be said in a nutshell: fast and delicious!

Compound:

  • Hard cheese - 500 gr.
  • Processed cheese - 300 gr.
  • Sausage - 250 gr.
  • Shelled Walnut- 100 gr.
  • Greens - to taste.

How to cook:

Hard cheese should be cut into three equal parts and dipped in water heated to 100C for 20 minutes.

Cut the sausage, greens finely. Do not mix!

Each piece of cheese in 20 minutes in hot water became soft and can be easily rolled out.

The board on which we will roll the cheese should be gently covered with cling film so that the melted cheese does not stick to the surface and then it is easy to wrap the cooked rolls in the same film.

So, on each rolled layer of cheese we lay out a layer of soft processed cheese, and on top we lay sausage, greens, nuts (each layer has its own). And each such layer is rolled up, wrapped in cling film and sent to the refrigerator until completely cooled.

Already cooled rolls will take shape well and can be easily cut into portioned pieces and served to guests.

This recipe is universal, since the filling can be absolutely anything: meat, fish, vegetable, fruit, salty, sweet. For an amateur!

The secret of the success of this snack is that there are no food delights here: only what is at hand. And in the summer everyone has zucchini, tomatoes and greens.

Compound:

  • Young zucchini - 1 pc.
  • Tomatoes are small and fleshy - 0.5 kg.
  • Greens and garlic - to taste;
  • Mayonnaise - 150 gr.
  • Sunflower oil for frying - 150 gr.
  • Flour - 5 tbsp.
  • Eggs - 2 pcs.

How to cook:

Whisk eggs in a bowl.

Place flour in a bowl and season with salt/pepper.

Cut the zucchini into slices (up to 1 cm thick). Dip each piece first in egg, then in flour and fry in oil until golden brown.

Remove from pan fried zucchini you need on a paper napkin so that all excess fat is gone.

Mix finely chopped greens, crushed garlic and mayonnaise in a container.

Slice the tomatoes.

Lubricate each piece of zucchini mayonnaise sauce from greens and garlic, put a piece of tomato on top and decorate with herbs. Sandwich "Summer" is ready!

Aromas of fresh cucumber bell pepper, tomatoes are softly combined with each other, giving this dish a special summer mood of freedom.

To prepare these rolls, you need to stock up on toothpick skewers, because. only with the help of them can you fix the shape for naughty cucumbers.

Compound:

  • Cucumbers (long and thin) - 2 pcs.
  • Cherry tomatoes - 10 pcs.
  • Green olives - 10 pcs.
  • Bulgarian pepper (bright) - 3 pcs.
  • Lemon juice - 2 tsp
  • Salt/pepper - to taste.
  • Fetta cheese (a pigtail is also suitable) - 200 gr.
  • Mayonnaise - 150 kg.

How to cook:

Finely chop olives, peppers, cherry tomatoes (5 pcs) and fry in a pan with lemon juice. Cool, add chopped cheese and mayonnaise.

Cucumber cut into thin slices in length. Lubricate each plate of cucumber with stuffing, roll up.

Cherry tomatoes (5 pcs) cut in half and, pierced in the middle with a skewer, chop off the cucumber roll.

This appetizer is for those who love spicy and aromatic dishes.

Compound:

  • Eggplant - 1 pc.
  • Parsley greens - 1 bunch;
  • Garlic - 1 head;
  • Salt, spices, oil for frying

How to cook:

Do not peel the eggplant, but cut into thin strips.

In order for the bitterness to come out of the eggplant, you need to sprinkle them with salt and leave for a while, and then rinse thoroughly.

Each such slice is fried in well-heated sunflower oil on both sides until golden brown.

Separately, finely parsley mode, and garlic mode.

We put all the fried eggplants in a form in layers, each sprinkling with garlic and herbs. We send it to the refrigerator for half a day.

When we get it, it remains just to roll up the already soaked with garlic and fragrant herbs fried eggplant in rolls (if cut along the fruit) or you can decorate on top with a circle of tomato and herbs (if you cut the eggplant in circles) and eat.

This is an exclusively vegetarian dish, but so beautiful and unusual that even a notorious meat eater will not refuse the temptation to try it. And when you try it, you will definitely fall in love with this culinary masterpiece!

Compound:

  • Tomatoes (dense and fleshy) - 6 pcs.
  • Garlic - 3-4 cloves;
  • Processed cheese - 3 pcs.
  • Mayonnaise - 150 gr.
  • Greens - a bunch of parsley and dill.

How to cook:

Grate processed cheese, finely chop the greens, squeeze the garlic and mix all the ingredients with mayonnaise.

Peel the tomatoes from the pulp and fill them with prepared minced cheese and herbs.

To gently peel the pulp from the tomatoes, start with the tail: cut it off with a slight entry into the tomato, then cut off the “fly agaric hat” from the side and take out all the pulp and juice along the perimeter of this cut for the hat.

Decorate the resulting snack "under the fly agaric" and add greens.

This dish is prepared extremely quickly, but has a rather appetizing and presentable appearance, i.е. It is quite suitable for both daily diet and holiday tables.

Compound:

  • Tomatoes - 6 pcs.
  • Eggplant - 2 pcs.
  • Garlic - 3-4 cloves;
  • Soft processed cheese - 200 gr.
  • Olive oil and greenery

How to cook:

For the filling: mix processed cheese, garlic and finely chopped greens. To mix everything.

Cut the eggplant: first in half, and then each half into slices (thickness up to 0.5 cm). Fry the slices in olive oil.

Be sure to salt the chopped eggplants before frying: this way they will give extra juice and unwanted bitterness will go away.

Cut the tomatoes: cut off 1/3 from the side of the tail, then take out the pulp from the larger part with a spoon, and cut the smaller part into thin slices.

Grease most of the tomato from the middle with a thin layer of filling.

We form a flower from fried eggplant slices and tomato slices: the first layer is eggplant, on top are several slices of tomato, and carefully twist the two resulting layers into a roll.

We put the roll in the form of a flower in a tomato with a filling. Top with grated cheese or chopped herbs.