Calories: 547
Cooking time: 15
Proteins/100g: 1
Carbs/100g: 4


Spring and summer are great times to shed those extra pounds. Since the appetite decreases, you want to eat lighter meals and there are more opportunities for this than ever - the season for most vegetables and fruits. And one of the most traditional dishes summer and spring is a salad of tomatoes, cucumbers and bell peppers. It is worth noting that cucumbers contribute to the removal of toxins from the body and significantly improve the digestion process due to the fiber and water they contain. On the other hand, tomatoes are able to enrich the body with much-needed vitamin C, which strengthens immune system. Pepper gives freshness to the salad and strengthens the teeth.

Recipe Ingredients:
- cucumber - 1-2 pieces;
- tomato - 1-2 pcs.;
- red bell pepper - 1 pc.;
- greens (dill, parsley) - a bunch;
- sunflower oil - 2 tbsp. spoons.

Cooking





First, let's collect the ingredients from the list. You can collect without a list, add something, replace, etc. We wash all the selected vegetables under water to clean them of dust / dirt.




Now cut the cucumber into thin, uniform circles. You can pre-peel cucumbers (if it is bitter), if desired.




Cut the tomatoes into thin slices.




And the bell pepper must be cut into strips.




We send the chopped vegetables to the salad of tomatoes, cucumbers and bell pepper vessel.




Then we start chopping greens, it is better to combine dill with parsley. Try not to cut too small or too large. Pour into a salad bowl with vegetables.




Salad of tomatoes, cucumbers and peppers is almost ready, it remains only to fill it with sunflower oil. Mix the ingredients well together. Ready!




This is very good salad for those who want to lose weight, as it has a low calorie content and high fiber content, which helps speed up the digestion process and make it better. It is best to eat such a salad daily, for dinner.
Enjoy your meal!

Cooking method

  • Wash the tomatoes and cut into thin slices.
  • Wash bell pepper, remove seeds and stalks, cut into thin strips.
  • Rinse lettuce leaves, dry and chop.
  • Grate the apple and cucumbers on a coarse grater.
  • Combine bell peppers, cucumbers, green salad and an apple, salt to taste and mix.
  • Prepare dressing: mix vegetable oil and vinegar (lemon juice), pepper to taste and desire.
  • Pour dressing over salad and toss to combine.
  • Lay the lettuce in a salad bowl.
  • Garnish with tomato slices.
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In summer, a salad of tomatoes, cucumbers and peppers can be prepared at least every day, and so that it does not get tired, include new ingredients in the composition. Pickled onions, fragrant herbs, soft cheeses, various dressings will add new taste and will make a pleasant change in the daily meal. I prepared a salad of tomatoes, cucumbers and bell peppers with olives, the recipe, although simple, turned out very tasty. It is somewhat similar to Greek, only without feta. I advise you to take olives with a bone, they have a much better taste.


better than those cut into rings. Seasoned vegetables with fragrant sunflower oil.

Tomato, cucumber and bell pepper salad recipe

Ingredients:

  • Ripe fleshy tomatoes - 5-6 pcs;
  • ground cucumbers - 2 pcs;
  • sweet bell pepper (fleshy) - 1-2 pcs;
  • olives with a stone - 15-20 pieces;
  • purple onion - 1 pc;
  • cilantro or parsley, dill - a bunch;
  • fragrant sunflower oil (not refined) - 3-4 tbsp. l;
  • salt - to taste;
  • sugar - a pinch;
  • lemon juice or fruit vinegar - 1 teaspoon.


How to cook a salad with tomatoes, cucumber, peppers and olives

Wash vegetables, peel onions. Cut the tomatoes into large pieces, keeping the juice. Cut the skin off the cucumbers, if it is rough, cut into semicircles. Cut the pepper in half, clean out the seeds, cut the pulp into strips. Divide the onion into quarters, chop each one not very thinly across. Take the olives out of the jar.


Onion bitterness is easy to remove when pickling. Sprinkle with sugar, salt, drizzle lemon juice or vinegar. Mix, marinate for 5-6 minutes.


Mix all the prepared vegetables, add the onion along with the marinade, pour the olives. Season with salt to taste, but you don't need much fresh salad good even unsalted.


Pour evenly with homemade sunflower oil or make a dressing using olive, sesame, mustard, but in a smaller amount. Add greens - whole leaves, finely chop, tear with your hands - as you like. If there is lettuce leaves, spinach - also cut.


Cover, put the salad in the refrigerator for a short time - it will be tastier chilled. Or immediately serve a salad of tomatoes, cucumbers and peppers to the table, after mixing the pieces of vegetables and herbs.

November 26, 2016 3181

Everyone knows about the benefits of vegetables, but not everyone knows how to cook them correctly and tasty. One of the easiest dishes to prepare is a salad, but even an elementary dish can be made to taste great.

Salad "Summer"

A fairly simple to prepare, but very healthy salad of fresh vegetables.

Fresh cucumbers and tomatoes have a number of useful properties and have a beneficial effect on many processes in the human body. Fresh cucumber will improve metabolism and lower blood sugar, and tomato will help the heart and have an anti-stress effect.

Ingredients:

  • 1 onion;
  • 1 cucumber;
  • 2 tomatoes;
  • sunflower oil;
  • salt;
  • ground pepper (black).

Cooking time: 10 minutes.

Calorie content: 23 kcal / 100 grams.

Peel cucumbers.

Cut tomatoes, cucumbers and onions, mix everything.


Sprinkle with salt and pepper and season with oil.


Serve the prepared dish immediately, until the vegetables have lost their freshness.

Salad "Tenderness" with chicken

by the most dietary meat considered chicken. Breast fillet is a source of many minerals and vitamins. If you follow your figure and go in for sports, then this salad is for you. Chicken fillet low calorie and contains a serious amount of protein.

Ingredients:

  • 150 grams of cheese (hard);
  • 2 cucumbers;
  • 2 tomatoes;
  • chicken fillet;
  • 1 pack of crackers;
  • Chinese cabbage;
  • sour cream (or mayonnaise);
  • salt;
  • ground pepper (black).

Cooking time: 35 minutes.

Calorie content: 104 kcal / 100 grams.


Chop the chicken fillet into small pieces and fry in a pan until golden brown. Pepper lightly and leave to cool.

Cucumbers and tomatoes cut into strips. Shred Chinese cabbage to taste. Grate cheese.

Mix the fried breast fillet with cabbage, cucumbers, tomatoes and grated cheese.

Add a dressing. If you use sour cream, then do not forget to salt the salad.

Serve salad from fresh cucumbers, tomatoes and chicken on leaves Chinese cabbage sprinkled with breadcrumbs.

Salad "Mint" of vegetables

Mint will add a savory note to an ordinary vegetable salad. This salad is perfect for barbecue or steaks.

Ingredients:

  • 1 onion (red);
  • 3 tomatoes;
  • 2 cucumbers;
  • a few sprigs of mint (necessarily fresh);
  • 5 st. spoons of wine vinegar;
  • olive oil;
  • 1 st. a spoonful of sugar;
  • salt;
  • ground pepper (black).

Cooking time: 1 hour 10 minutes.

Calorie content: 57 kcal / 100 grams.

Cut cucumbers.

Mix vinegar with a spoonful of sugar and a pinch of salt in a large bowl. Add cucumbers to the mixture and marinate for an hour, stirring occasionally.

Chop the tomatoes, onion and mint. Mix with pickled cucumbers.

Season the finished tomato and cucumber salad with olive oil, salt and pepper.

When serving, garnish the dish with mint leaves.

- is one of the most simple recipes home baking. Kefir adds softness and splendor, which makes pastries seem unusually tender.

Salad "Mexican" of cucumbers, corn and tomatoes

Elementary vegetable salad you can "get rich" by adding corn to it.

Corn contains in microportions a rare element - gold, which improves the functioning of the brain.

Ingredients:

  • 2 tomatoes;
  • 1 cucumber;
  • canned corn (1 can);
  • 2 Bulgarian peppers (red, green);
  • 2 tablespoons of wine vinegar;
  • 1 clove of garlic;
  • cumin;
  • salt;
  • ground pepper (red chili and black);
  • cilantro.

Cooking time: 45 minutes.

Calorie content: 50 kcal / 100 grams.

Cut tomatoes, peppers and cucumber. Chop the garlic.

Mix all ingredients in a large bowl. Cover with a lid and refrigerate for half an hour.

"Basket" of cucumbers and tomatoes with mushrooms


To make a vegetable salad more satisfying, you can add protein-rich mushrooms to it. Equally well suited Forest mushrooms, and champignons.

Ingredients:

  • 100 g of champignons;
  • cucumber;
  • Bulgarian pepper);
  • tomato;
  • onion);
  • green onion);
  • sunflower oil;
  • ground pepper (black);
  • salt.

Cooking time: 30 minutes.

Calorie content: 25 kcal / 100 grams.

Cut peppers into strips, onions into half rings, mushrooms and tomatoes into slices, cucumbers into circles.

Fry mushrooms with onions in a pan sunflower oil. Mix the fried mushrooms and onions with the rest of the vegetables. Sprinkle with salt, season with ground pepper.

Finely chop to serve green onion and decorate the finished dish with it.

Salad "Expanse" from radish cucumbers and tomatoes

Salads with the addition of radish help to improve digestion and stimulate appetite.

Ingredients:

  • 200 grams of radish;
  • 3 tomatoes;
  • 2 cucumbers;
  • greens (green onion, parsley, dill);
  • sunflower oil (can be mayonnaise);
  • salt.

Cooking time: 15 minutes.

Calorie content: 18 kcal / 100 grams.

Cut all vegetables into cubes, chop greens. Put in a salad bowl, sprinkle with salt. Fill with oil or mayonnaise.

To serve, garnish the dish with dill and parsley.

"Freshness" from apples, cucumbers and tomatoes

Why not dilute the company of vegetables with "rejuvenating" fruit? An apple goes well with a variety of dishes, and vegetable salad is no exception.

Ingredients:

  • 5 tomatoes;
  • 3 cucumbers (fresh);
  • 1 cucumber (lightly salted);
  • 1 apple;
  • 100 grams of sour cream (or mayonnaise);
  • head lettuce;
  • greens (dill, cilantro);
  • salt.

Cooking time: 10 minutes.

Calorie content: 31 kcal / 100 grams.

Cut cucumbers and tomatoes. Finely chop or grate the apples. Add finely chopped lettuce and herbs. As a dressing, use sour cream or mayonnaise, salt.

A few tablespoons of olive oil mixed with lemon juice will be an excellent dressing and give any salad originality, while basil or celery will contribute to the piquancy of the taste.

After salting the finished salad, do not immediately mix it. Let it stand for fifteen minutes so that the vegetables absorb the salt, and the juice secreted by the vegetables is not too salty.

Do not forget that there are several forms of cutting vegetables. Cut vegetables into circles, wedges, slices or straws. Don't be afraid to mix vegetables of different shapes in the same salad.

Use only fresh herbs in cooking for a delicious salad flavor. And, most importantly, cook any dishes with soul!