How to make a salad with sun-dried tomatoes. Salad with sun-dried tomatoes - unusual recipes for a tasty and savory snack. Here's what we'll be using in this recipe.

Salad with sun-dried tomatoes is an excellent alternative to boring "fur coats" and "Olivier". In a short time, most housewives managed to appreciate the specifics of this product, its taste and texture, which combine perfectly with meat and vegetable components, and since then they can easily diversify their holiday tables with a wider range of modern snacks.

Salads and snacks with sun-dried tomatoes

Salad with sun-dried tomatoes has hundreds of variations, this is due to the fact that dried tomatoes are harmoniously combined with seafood, herbs, cheeses, meat, fruits and do not require heat treatment. All you need to do is take them out of the jar, mix them with the necessary ingredients, drizzle them with a dressing of oil and balsamic vinegar and you can serve.

1. A tasty salad can be made if you mix several small potato tubers, boiled in their skins, with fresh cucumber and 80 g of dried tomatoes, season with a sauce of chopped cashew nuts and 60 ml of olive oil, and serve on a “bed” of lettuce leaves.
2. Salad with sun-dried tomatoes and smoked chicken differs in the speed of preparation. It will take no more than 5 minutes to mix some lettuce leaves with 80 g of smoked chicken meat and 30 g of sun-dried tomatoes, season with lemon juice, olive oil and Parmesan.

Delicious salad with sun-dried tomatoes - a recipe from Italian cuisine. After all, the homeland of dried tomatoes is the Mediterranean region, where they know how to properly and tasty combine healthy and low-calorie foods. The latter is convincing with a light appetizer dish of olives, onions, dried tomatoes and arugula with classic Italian dressing.

Ingredients:

• arugula - 100 g;
• sun-dried tomatoes - 80 g;
• olives - 8 pcs.;
• red onion - 1/2 pcs.;
• parmesan - 50 g;
• salt - 10 g;
• sugar - 5 g;
• balsamic vinegar - 10 ml;
• oil - 40 ml;
• lemon juice - 20 ml.

Preparation

1. Cut the sun-dried tomatoes and olives in half, cut the onion into thin strips and mix.
2. Whisk lemon juice with vinegar, oil, salt and sugar.
3. Dress Italian salad with sun-dried tomatoes and Parmesan sauce.

Salad with sun-dried tomatoes and arugula is a godsend for those who want to get maximum taste with a minimum amount of ingredients. You can enjoy just the combination of spicy tomatoes and the delicate bitterness of arugula, but it is better to add a fresh tomato and a handful of nuts than to turn a simple two-ingredient vegetable salad into a restaurant-quality dish.

Ingredients:

• arugula - 120 g;
• olives - 6 pcs.;
• sun-dried tomatoes - 60 g;
• tomato - 1 pc.;
• nuts - 30 g;
• sun-dried tomato oil - 60 ml;
• lemon juice - 20 ml.

Preparation

1. Roast the nuts in a dry frying pan.
2. Mix tomato oil with lemon juice.
3. Place arugula, slices of sun-dried and fresh tomatoes, olives, nuts on a plate and pour over the dressing.

Salad with sun-dried tomatoes and mozzarella

Salad with sun-dried tomatoes and cheese represents a classic combination of ingredients, where the type of cheese determines the status of the dish. Proof of this is the Italian appetizer “Caprese”, consisting of dried tomatoes (and their combination with fresh tomatoes), basil and soft creamy mozzarella, which so successfully highlights the taste of tomatoes that the salad does not need other additions.

Ingredients:

• sun-dried tomatoes - 10 pcs.;
• mozzarella - 350 g;
• basil leaves - 10 pcs.;
• clove of garlic - 4 pcs.;
• balsamic vinegar - 30 ml;
• olive oil - 40 g.

Preparation

1. Cut the mozzarella into slices, chop the garlic and basil.
2. Add tomatoes, alternating with mozzarella.
3. Season the salad with sun-dried tomatoes with vinegar and oil, basil and garlic.

Salad with sun-dried tomatoes is a recipe that allows you to diversify the dish with new ingredients. The best choice is shrimp. They go well with tomatoes, are piquant and tasty, and their high cost can always be offset by an elegant snack, like the one presented below: made from dried tomatoes, capers and, in fact,.

Ingredients:

• shrimp - 8 pcs.;
• sun-dried tomatoes - 10 pcs.;
• olive oil - 80 ml;
• dry wine - 100 ml;
• clove of garlic - 3 pcs.;
• capers - 60 g;
• lemon juice - 20 ml.

Preparation

1. Fry the peeled shrimp in 40 ml of oil for 2 minutes.
2. Pour in the wine and heat on the stove for 5 minutes.
3. Add tomatoes, capers, garlic and remove from heat.
4. Cool and season with oil and lemon juice.

Salad with sun-dried tomatoes and beef is a “smart” dish made from properly prepared ingredients. We are talking about roast beef - fried and retaining juiciness on the inside and golden brown on the outside. Don’t forget about animal protein, which, in combination with vitamin-rich tomatoes, turns the salad into a balanced, healthy product.

Ingredients:

• beef tenderloin - 450 g;
• persimmon - 1 pc.;
• salad mix - 120 g;
• sun-dried tomatoes - 60 g;
• olive oil - 60 ml;
• balsamic vinegar - 20 ml;
• honey - 30 g;
• sea ​​salt - 10 g.

Preparation

1. Fry the beef for 2 minutes on each side.
2. Afterwards, bake for 12 minutes at 220 degrees.
3. Cut into slices, place on lettuce leaves with tomatoes and persimmon slices and season.
4. In this recipe, traditional sun-dried tomatoes are made from vinegar and oil and mixed with honey.

Salad with sun-dried tomatoes is a recipe that will please sophisticated gourmets. Only pork ham jamon can do this. Correct cutting of the latter will provide the dish with a delicate taste and sophistication when decorating the plate. Even taking into account the fact that salad is not a cheap pleasure, it is definitely worth preparing for a celebration.

Ingredients:

• jamon - 90 g;
• sun-dried tomatoes - 50 g;
• salad mixture - 80 g;
• oil - 60 ml;
• wine vinegar - 20 ml;
• parmesan - 50 g.

Preparation

1. Place salad mixture, sun-dried tomatoes and jamon slices on a plate.
2. Drizzle with oil and wine vinegar and garnish with Parmesan cheese.

Salad with sun-dried tomatoes and avocado

Fast in cooking and sun-dried tomatoes are a temptation for vegetarians. The nutritional value and usefulness of avocado can compete with meat products, and its nutritional qualities can compete with any vegetable components. This is evidenced by this salad, in which the nutty flavor of avocado successfully emphasizes the smokiness of the tomatoes.

Ingredients:

• avocado - 1 pc.;
• sun-dried tomatoes - 6 pcs.;
• salad mix - 50 g;
• pine nuts - 20 g;
• balsamic vinegar - 40 ml;
• oil - 50 ml.

Preparation

1. Place avocado slices on the bottom of a plate.
2. Top with lettuce and tomatoes.
3. Top with nuts and oil and vinegar dressing.

A delicious salad with sun-dried tomatoes is a recipe in which even an exotic artichoke has a place. This is not strange - a popular ingredient in Italian cuisine is rich in flavor and goes well with dried tomatoes. True, the artichoke needs to be fried or boiled first, so be prepared to spend a little more time on preparation.

Ingredients:

• artichoke - 1 pc.;
• olives - 10 pcs.;
• sun-dried tomatoes - 8 pcs.;
• parsley - 20 g;
• lemon juice - 40 ml;
• water - 500 ml;
• oil - 60 ml.

Preparation

1. Peel the artichoke from the top leaves, cut into 4 parts, remove the hay.
2. Boil for 30 minutes.
3. Mix with olives and tomatoes, season with oil, juice and parsley.

Those who want to add new ingredients to the salad with sun-dried tomatoes and feta cheese can prepare a Greek version. The peculiarity of the latter is the abundance of fresh vegetables, which, in combination with sun-dried tomatoes, diversify the classic dish. This salad can become a daily snack, because tomatoes, cucumber and olives are available at any time of the year.

Ingredients:

• sun-dried tomatoes - 8 pcs.;
• fresh tomato - 2 pcs.;
• cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• fresh basil - a handful;
• feta cheese - 50 g;
• onion - 1 pc.;
• oil - 60 ml;
• lemon juice - 30 ml.

Preparation

1. Chop the vegetables and place in a deep bowl.
2. Add sun-dried tomatoes and basil.
3. Sprinkle with juice and oil.
4. Place cheese on top.

Salad with sun-dried tomatoes and chicken is a light and healthy dish with which you don’t have to worry about extra pounds. The perfect combination of dietary chicken meat and vitamin-rich vegetables makes it this way. Such a salad quickly replenishes even large energy expenditures, is easy to prepare, and is appropriate after a workout or an active working day.

Ingredients:

• fillet - 350 g;
• oil - 100 ml;
• basil - 50 g;
• pine nuts - 80 g;
• sun-dried tomatoes - 50 g;
• cherry tomatoes - 8 pcs.;
• sweet pepper - 1 pc.;
• lemon juice - 40 ml.

Preparation

1. Cut the chicken fillet and fry.
2. Mix with vegetables and tomatoes.
3. Season with nuts, basil, 60 ml oil and lemon juice.

With sun-dried tomatoes - a dish for the cold season. Such food not only warms and fills you up faster, but also, thanks to heat treatment, reveals its taste characteristics to the maximum. This applies to eggplants, which when hot, better absorb the aromas of heated sun-dried tomatoes and spicy dressing.

The use of sun-dried tomatoes in cooking is common in Italian and Mediterranean cuisine. Italians prepare a salad with sun-dried tomatoes, serve roast beef with them, add them to pasta, soups, main courses, and even put them on sandwiches. The product is often used when decorating dishes in restaurants. In Russia, Ukraine and the Caucasus, sun-dried tomatoes are used mainly as a seasoning for soups.

The spicy aroma and smoky flavor of tomatoes will turn an ordinary dish into an exquisite gourmet treat.

Salad with sun-dried tomatoes, avocado and arugula

One of the most successful combinations in a salad is the combination of tender avocado with arugula and spicy sun-dried tomato. This salad is appropriate on any holiday table.

Salad with sun-dried tomatoes and avocado takes 15-20 minutes to prepare.

Ingredients:

• sun-dried tomatoes – 300 g;
• avocado – 2 pcs;
• lettuce leaves – 120 gr;
• arugula – 200 gr;
• pumpkin seeds – 20 g;
• sunflower seeds – 20 g;
• vinegar – 30 ml;
• olive oil – 100 ml;
• sugar;
• salt;
• pepper.

Preparation:

1. Dry the seeds in the oven or in a dry frying pan.
2. Peel the avocado and remove the pit. Cut the fruit into slices.
3. Mix vinegar with olive oil, add sugar and pepper, salt.
4. Wash the lettuce leaves, dry them and tear them with your hands.
5. Cut the stems off the arugula and mix with lettuce leaves.
6. Add sun-dried tomatoes to arugula and lettuce. Season the salad with sauce.
7. Place avocado slices on a plate. Place the salad on top in a lush mound. Sprinkle the salad with seeds.

A classic salad recipe with sun-dried tomatoes, mozzarella cheese, seeds and fresh tomatoes. An elementary salad made from a minimum of ingredients is suitable as an appetizer for any table - holiday, everyday lunch or dinner, snack.

Preparing the salad takes 15 minutes.

Ingredients:

• sun-dried tomatoes – 50 g;
• mozzarella – 100 gr;
• cherry tomatoes – 150 gr;
• pumpkin or sunflower seeds;
• olive oil;
• lettuce leaves;
• balsamic vinegar.

Ingredients:

• sun-dried tomatoes – 100 g;
• cherry tomatoes – 200 gr;
• lettuce leaves;
• parmesan – 100 gr;
• shrimp – 200 gr;
• Mars or Yalta onion – 1 piece;
• garlic – 2 cloves;
• pine nuts – 100 g;
• olives – 3-4 pcs;
• olive oil – 2 tbsp. l.;
• soy sauce – 1 tsp;
• balsamic vinegar - 1 tbsp. l.;
• spices for the marinade - Provençal herbs, dried garlic and ground ginger.

Preparation:

1. Marinate peeled shrimp in spices for 30 minutes. Fry in 1 spoon of olive oil in a frying pan for 5 minutes.
2. Cut the onion into half rings and marinate in vinegar and sugar for 7-10 minutes.
3. Tear the lettuce leaves.
4. Grate the cheese.
5. Cut cherry tomatoes in half.
6. Cut the sun-dried tomatoes into strips.
7. Cut the olives into rings.
8. Prepare the sauce - mix olive oil, balsamic vinegar and soy sauce. Add chopped garlic. Season with a spoonful of sun-dried tomato juice.
9. Mix the ingredients. Season with sauce and sprinkle with pine nuts.

Salad with sun-dried tomatoes and chicken

An easy-to-prepare salad with sun-dried tomatoes and chicken can be served for dinner, lunch, or as a holiday appetizer. Children also like a light salad, so you can prepare the dish for a snack at school or college.

Worthy even of a restaurant menu? Then you will definitely like my today's recipe for salad with sun-dried tomatoes and chicken: it looks very appetizing and is liked by everyone without exception. Another advantage is that it is simple and easy to prepare. Honestly, it will take you literally five minutes - and everything will be done. I would like to draw your attention to the fact that this salad is not mayonnaise at all: this sauce does not go well with it.

The best dressing for salad with sun-dried tomatoes and chicken is a cream sauce based on balsamic vinegar. Our salad will be complemented by the oil with which the sun-dried tomatoes are soaked.

Alternatively, you can mix soy sauce with lemon juice and mustard - that will also work well. And be sure to make and serve the salad in portions, for everyone on their own plate. This way of serving both looks better and emphasizes your attitude towards each guest.

Well, I won’t torment you with long conversations, I’d better get straight to the point and tell you how to prepare a salad with sun-dried tomatoes and chicken. Shall we go to the kitchen?

Ingredients for 1 serving:

• 50 g salad mix;
• 80 g chicken fillet (boiled or smoked);
• 8-10 pcs of sun-dried tomatoes;
• 20 g parmesan;
• 1-2 teaspoons cream sauce based on balsamic vinegar;
• salt to taste.

How to make a salad with sun-dried tomatoes and chicken:

For salads like this, I usually use a salad mix - it is sold in supermarkets already washed, so it is very convenient to cook with it: the size of the leaves, the appearance, and the taste of the salad mix are always on point. But in principle, the mix-lettuce can be replaced with head lettuce or just leaf lettuce. In this case, the lettuce leaves should not be cut, but torn with your hands. Place lettuce leaves on a flat serving plate.

Pour the balsamic vinegar-based sauce over the cream and add additional salt as desired.

Place on lettuce leaves.

Chicken fillet (I used smoked, but it will be no less tasty with boiled, or) cut into thin slices, up to 3 cm long.

Place chicken fillet slices between the sun-dried tomatoes.

In principle, any hard cheese will be suitable for a salad with sun-dried tomatoes and chicken, but it will taste best with Parmesan. Three cheeses on a fine or medium grater.

The American Indians did not know anything about conservation, so they resorted to the help of the sun. They laid out ripe sliced ​​tomatoes in the sunny heat and waited until almost all the moisture had evaporated from them. These sun-dried tomatoes were stored for a very long time and did not spoil.

Sun-dried tomatoes came to the taste of Spanish and Portuguese sailors who had to overcome thousands of miles of sea space. No fresh vegetables could be stored for that long, and you couldn’t live long on meat and fish. In addition, a constant supply of vitamins is necessary to prevent scurvy. And sun-dried tomatoes contain a fair amount of vitamins and minerals.

Making sun-dried tomatoes at home is very easy. To do this, you need to take a dozen ripe and juicy tomatoes and cut them into quarters. Next, place them evenly on a baking sheet, salt, pepper and sprinkle with olive or sunflower oil. Place the baking sheet in an oven preheated to 80-100 °C. Leave the oven door with a small gap so that the moisture evaporates faster. Dry the tomatoes in this way for 6-7 hours.

Sun-dried tomatoes perfectly complement and diversify our diet. For example, in a good year, you can wilt these vegetables in the summer, and in the winter you can delight yourself with dishes made from natural, albeit sun-dried, tomatoes, and not from those odorless and tasteless ones that are sold in stores in winter. In addition, you can cook anything from sun-dried tomatoes. Any dish containing fresh tomatoes can be adapted to dried ones. As an example, consider salads with sun-dried tomatoes.

• chicken breast - 1 pc.
• sun-dried tomatoes – 220 g
• olives - to taste
• olive oil
• lemon juice
• arugula - 1 large bunch
• ground black pepper - to taste

Boil the chicken breast and cut into cubes. Cut the sun-dried tomatoes into thin strips. Remove the pits from the olives and cut them into halves. Chop the arugula finely enough.

For the dressing, mix olive oil and lemon juice with pepper and salt in a separate bowl. Combine all ingredients, pour over dressing. Mix dynamically. Garnish with fresh arugula.

Vegetarian salad with sun-dried tomatoes

Ingredients needed to prepare the salad:

• bell pepper – 2 pcs.
• ripe cherry tomatoes – 2 pcs.
• avocado – 1 pc.
• fresh herbs
• nut butter – 2 tablespoons
• lime juice

Peel the bell pepper from seeds and entrails, then cut into half circles. Remove the inner pit from the avocado and cut the flesh into cubes.

Cut sun-dried tomatoes into small pieces. Chop the greens. Squeeze the juice from the lime and drizzle over the rest of the prepared ingredients. Mix all.

Shake the salad dynamically and cover with a lid. Season with nut butter and stir. Garnish the vegetarian salad with cherry tomato halves.

Ingredients needed to prepare the salad:

• green salad – 200 g
• sun-dried tomatoes – 0.5 cups
• onions 0.5 pcs.
• garlic - 1 clove
• Adyghe cheese - 220 g
• olive oil - 3.5 tablespoons
• wine vinegar - 1 tablespoon
• spices

Cut the onion into rings and marinate in vinegar, then rinse with boiling water. Cut Adyghe cheese into cubes. Pass the garlic through a garlic press. Tear the green salad into long strips with your hands. Chop the sun-dried tomatoes as desired.

Combine all ingredients in a spacious salad bowl. Drizzle with olive oil and add spices as desired. Mix carefully and serve.

Simple salad with beans and sun-dried tomatoes

Ingredients needed to prepare the salad:

• beans
• Sun-dried tomatoes
• olive oil
• green salad
• soft cheese
• basil and other herbs to taste

Cut the cheese into cubes. Boil the beans until tender. Cut the green salad into squares and line the bottom of the salad bowl. Chop basil and other herbs. Chop the sun-dried tomatoes into strips. Mix everything and drizzle olive oil over a simple salad.

Salad with Chinese cabbage and sun-dried tomatoes

Ingredients needed to prepare the salad:

• Chinese cabbage – 220 g
• sun-dried tomatoes – 220 g
• chicken breast – 180 g
• Provencal mayonnaise – 180 g
• dill
• freshly ground black pepper
• red onion – 1 pc.
• sunflower oil – 3 tablespoons

Boil the chicken breast in salted water, let it cool, then cut into cubes of the same size. Separate the Chinese cabbage into individual leaves, which are finely chopped.

Cut the sun-dried tomatoes into pieces. Cut the onion into half rings and fry in oil until transparent. Mix mayonnaise with salt and freshly ground black pepper to obtain a salad sauce. Combine the prepared ingredients and season with sauce. To stir thoroughly. Garnish with fresh dill sprigs.

Ingredients needed to prepare the salad:

• arugula
• green salad
• canned champignons – 4-8 pcs.
• sun-dried tomatoes – 0.5 cups
• cheese – 50 g
• garlic – 2 cloves
• olive oil – 3 tablespoons
• anchovies
• spices
• greenery

Cut the mushrooms into thin slices. Chop green salad along with arugula. Cut sun-dried tomatoes into strips. Crush the garlic in a mortar with salt and spices.

Grate the cheese. Cut the anchovies into pieces. Mix the necessary components of the future salad on a beautiful dish decorated with herbs. Drizzle with olive oil and stir.

Salad with sun-dried tomatoes and pasta

Ingredients needed to prepare the salad:

• pasta – 220 g
• sun-dried tomatoes – 190 g
• garlic – 1 clove
• roasted pine nuts –55 g
• basil
• parsley
• Sunflower oil – 2 tablespoons

Boil the pasta in lightly salted water until tender. Cut the sun-dried tomatoes into small oblong pieces. Fry the pine nuts a little. Chop basil and parsley.

Combine ingredients. Season with sunflower oil. Mix well. Garnish the salad with fresh herbs and pine nuts.

Italian salad with sun-dried tomatoes

Ingredients needed to prepare the salad:

• sun-dried tomatoes – 12 pcs.
• fresh cucumber - 1 pc.
• cherry tomatoes – 8 pcs.
• green onion feathers
• chicken eggs – 2 pcs.
• olive oil – 4 tablespoons
• goat cheese – 60 g
• basil
• dill
• table vinegar - to taste

Cut sun-dried tomatoes into strips. Chop the cucumbers into slices. Cut the cherry tomatoes into halves. Cut the goat cheese into cubes. Finely chop hard-boiled eggs.

Chop dill and basil. Cut the green onion feathers into pieces no longer than 2 cm. Combine everything, pour olive oil. To add flavor, add a drop of vinegar. Dynamically stir the Italian salad. Serve immediately to the dinner table.

Dried tomatoes are an amazing product that can be used to prepare the most original dishes. This ingredient is especially valued in Italy. Probably everyone who has visited this country has definitely tried a salad with sun-dried tomatoes and did not remain indifferent to such an appetizer. We will learn how to make it in your own kitchen from this article.

In Italy, salads are one of the most favorite dishes. Every corner of this country is famous for its recipes. But no matter what part of it you find yourself in, you will be able to taste a salad with arugula and sun-dried tomatoes everywhere.

Ingredients:

• 110 g arugula;
• 120 g large olives;
• 35 g Parmesan;
• 60 g sun-dried tomatoes;
• half a sweet onion and a lemon;
• 15 ml balsamic vinegar.

Cooking method:

1. Take large olives and cut them in half. Chop the sweet onion into thin strips, and also cut the tomatoes in half.
2. Place arugula in a salad bowl, mix it with onions, dried vegetables and olives.
3. We make a dressing from the juice of half a citrus, balsamic vinegar and oil. Add salt and sweetener to taste.
4. Season the appetizer and sprinkle with grated Parmesan.

Cooking with chicken

A salad with sun-dried tomatoes can also be prepared with the addition of dietary chicken. It turns out satisfying and appetizing. Especially if the poultry fillet is baked with herbs.

Ingredients:

• 320 g fillet;
• 130 g sun-dried tomatoes;
• 65 g Parmesan;
• two garlic cloves;
• 130 g lettuce leaves;
• five peas of allspice;
• two tsp. spicy herbs;
• two tablespoons of refined oil.

Dressing ingredients:

• 55 ml refined oil;
• a little mustard;
• half a lemon.

Cooking method:

1. Place garlic cloves, salt and allspice in a mortar and grind. Then mix with oil and dry herbs.
2. Carefully coat the chicken fillet with the spicy mixture, wrap it in foil and bake for 40 minutes (temperature 180°C).
3. We cut the baked meat into strips, chop the sun-dried tomatoes into pieces, and cut the Parmesan into thin slices.
4. For the sauce, squeeze the juice out of half the citrus, mix it with mustard, oil, add a little pepper and add some salt.
5. We tear the green salad with our hands, put it on a dish along with dried vegetables, season it with sauce and mix. Place chicken and slices of cheese on top. Salad with sun-dried tomatoes and chicken is ready.

With mozzarella cheese

Sun-dried tomatoes can be used to prepare hot dishes, used as a filling for baguettes, or simply used to decorate a culinary masterpiece. But they are good when cold, which is why this ingredient is often used for salads.

Ingredients:

• packaging of salad mix;
• eight dried tomatoes;
• packaging of Mozzarella cheese;
• ten cherries;
• 45 g pine nuts;
• to taste red wine vinegar, olive oil, pepper.

Cooking method:

1. Cut cherry and mozzarella in half.
2. Cut dried vegetables into strips.
3. For the sauce, combine vinegar and olive oil, add salt and black pepper to taste.
4. Place the salad mix on a beautiful dish, place cherry halves on top, then strips of dried tomatoes and cheese halves.
5. Pour over the sauce and sprinkle with pine nuts.

Salad with sun-dried tomatoes from Yulia Vysotskaya

Julia Vysotskaya loves Italian cuisine. She has a lot of recipes in her collection, both hot dishes and cold appetizers. We offer a recipe for a salad with sun-dried tomatoes, prepared by a famous TV presenter.

Ingredients:

• 180 g dried tomatoes;
• 380 g chicken fillet;
• a handful of olives;
• arugula (bunch);
• 0.5 tsp. dry mustard;
• 15 ml lemon juice;
• 25 ml olive oil;
• spoon of sesame seeds.

Cooking method:

1. Boil the poultry fillet and cool it directly in the broth - this way the meat will be juicy. Then we cut it into small pieces and put them in a salad bowl.
2. Remove the pits from the olives, cut them into slices or simply divide them in half.
3. We take arugula, tear it with our hands and put it in a salad bowl. Yulia Vysotskaya advises taking just such greens, and not cilantro or parsley, since, in her opinion, it is arugula that perfectly harmonizes the taste with dried tomatoes and chicken.
4. Now cut the dried vegetables into thin strips and mix them with meat pieces and arugula.
5. Let's move on to refueling. To do this, squeeze citrus juice into a bowl, add mustard, pour in oil, add salt and ground pepper.
6. Season the appetizer and sprinkle with sesame seeds.

Roast beef appetizer

If you are tired of your usual meat dishes and want something original, then try a warm salad with roast beef and dried tomatoes. Baked pieces of meat, vegetables and an interesting-tasting dressing - what else do you need for a gourmet dinner?

Ingredients:

• 350 g beef tenderloin;
• Iceberg salad (any other salad);
• 65 g sun-dried tomatoes;
• 280 g oyster mushrooms;
• two tablespoons of soy seasoning and sweet and sour vinegar;
• 20 ml liquid honey;
• four tablespoons of refined oil.

Cooking method:

1. First, let's prepare the sauce. For this purpose, simply mix oil, liquid honey and sweet and sour vinegar.
2. Cut the meat into thin slices, lightly add salt, season with ⅓ of the sauce and place in the oven for ten minutes (temperature 200 °C).
3. Cut the mushrooms into slices and fry in oil until all the liquid has evaporated and the oyster mushrooms become golden.
4. Assemble the salad: place lettuce leaves on a platter, put pieces of beef, oyster mushrooms and dried tomatoes on top, season everything with sauce and serve immediately.

Recipe from Jamie Oliver

If you decide to surprise your guests with an unusual dish, then prepare them a salad with sun-dried tomatoes and a poached egg from Jamie Oliver.

Ingredients:

• lettuce leaves;
• 60 g smoked bacon;
• spoon of grated Parmesan;
• sun-dried tomatoes (5 pcs.);
• one egg;
• 30 g champignons (marinated);
• olive oil;
• 1 tsp. balsamic vinegar.

Cooking method:

1. We tear the lettuce leaves with our hands and place them on a plate, add salt, season with wine vinegar and sprinkle with chopped Parmesan.
2. Then cut the bacon into strips and fry in oil until golden brown. We transfer it to the salad along with pickled mushrooms and dried tomatoes.
3. All that remains is to cook the poached egg. For many housewives, this process of boiling a chicken egg causes fear, but there is nothing complicated about it. Just put a small saucepan with water on the fire. As soon as the water begins to boil, take a spoon and make a funnel, beat the egg into it and after two minutes remove it with a slotted spoon.
4. Place the poached egg in a salad bowl and lightly sprinkle with salt and pepper.

With added shrimp

If you want to not just eat, but enjoy food, then be sure to write down our next recipe for salad with sun-dried tomatoes and shrimp.

Ingredients:

• 320 g shrimp;
• 145 g sun-dried tomatoes;
• lettuce leaves;
• several pieces of boiled quail eggs;
• two tablespoons each of lemon juice and soy seasoning;
• olive oil;
• green onions.

Cooking method:

1. We simply tear the lettuce leaves with our hands and put them in a salad bowl.
2. Fry the peeled shrimp in oil, add soy and simmer the seafood for two minutes. We transfer them to the lettuce leaves.
3. Chop the dried tomatoes into strips and add them to the rest of the ingredients along with chopped green onions.
4. Make a sauce from citrus juice, oil and salt. Season the appetizer and decorate with halves of quail eggs.

How to make with capers

From sun-dried tomatoes and capers you can prepare a summer Italian dish - caprese. Its peculiarity is that the color scheme of the salad resembles the color of the Italian flag and is prepared only from fresh summer ingredients.

Ingredients:

• three fresh tomatoes;
• four tablespoons of sun-dried tomatoes;
• 380 g Mozzarella cheese;
• three spoons of capers;
• fresh basil;
• olive oil.

Cooking method:

1. Cut the mozzarella and fresh tomatoes into slices and place them on a plate one by one.
2. Chop the dried vegetables and place them along with the capers on top of the cheese and fresh tomatoes.
3. Salt, pepper, season with oil and garnish with basil leaves.

Italian salad

Sun-dried tomatoes are one of the important components of Mediterranean cuisine. It is rich in a wide variety of salad recipes, but most of them always contain greens and cheese.

Ingredients:

• 220 g sun-dried tomatoes;
• 220 g goat cheese;
• green salad;
• two tablespoons of olive oil.

Cooking method:

1. Place sun-dried tomatoes in a salad bowl and mix them with green salad. In this recipe you can use any greens of your choice: iceberg lettuce, lettuce, arugula, lettuce.
2. Slice the goat cheese and add it to the rest of the ingredients, season with olive oil and serve.

Despite the fact that sun-dried tomatoes are deprived of moisture, they have not lost their beneficial properties. They also contain a lot of vitamins and minerals, but the calorie content has increased - the number of kilocalories has increased 12 times.