Today we are preparing a wonderful light dish "hastily" - from tomatoes, cheese and garlic. Just awesome salad! Despite the simplicity, and one might even say "paucity" of ingredients, this spicy salad is incredibly fresh and tasty. It can be taken both for picnics and put in a prominent place on the festive table: this dish is universal, and like everything simple, ingenious.

To prepare such a summer salad, you can take both hard cheese and soft cheese: feta cheese will make the salad soft and tender, you can add more spiciness to hard cheese.

tomatoes

a slice of hard cheese

parsley (your favorite greens)

garlic to taste

• salt, spices

How to quickly make a tomato salad with cheese and garlic

Rinse greens in running water, shake off, let dry.

Cut out the stalks of washed tomatoes and cut them as you like.

Chop the greens finely. If you love onions, be sure to add them.

Grate cheese.

1. Squeeze the garlic into mayonnaise through a press.
2. Combine all ingredients, season with mayonnaise and stir. Season with salt and season to taste.

A definite plus will be if you cook it yourself. And also, the salad will be very tasty if you cook according to our recipe instead of mayonnaise. Even if you just fill the salad with sour cream, it will still not lose its charm, it is very tasty!

Tomato and cheese appetizer

If you change the serving format of this salad, it will turn into a convenient original appetizer that will instantly disperse at all kinds of buffets and parties. To do this, you need to do the following:

choose medium tomatoes of the same size, cut them into neat slices.

Prepare a cheese filling, mixing it with herbs and garlic, add the yolk of a boiled egg.

With a spoon, put the filling in portions on each circle. Decorate the top with a sprig of greens. Well, why not an appetizer?

As you can see, tomato salad with cheese and garlic is delicious, juicy, healthy, and also versatile. In the summertime, you need to cook abundantly of all kinds. Bon Appetit!

If you are a little fed up with traditional vegetable salads with vegetable oil and want to please your family with something tasty and festive, but healthy enough, I suggest making a salad with tomatoes and cheese with mayonnaise sauce. This bright and savory snack consists mainly of fresh vegetables and herbs, therefore it contains vitamins, trace elements, fiber and other useful substances. And the cheese that is part of it contains a lot of calcium and valuable animal protein. Despite the presence of mayonnaise in the salad dressing, this dish has a very low calorie content, so it can be eaten almost without restrictions at any time of the day or night.

Tomato and cheese salad is prepared very easily and quickly from simple and affordable ingredients. It turns out to be quite satisfying, so it can serve not only as an appetizer before meals, but also as a light and tasty dinner during a diet, or as a full-fledged vegetarian dish. This salad is especially suitable for a summer holiday table, allowing you to replace traditional salads with boiled vegetables for a healthier, refreshing and easy-to-digest dish. Try this tomato-cheese salad with garlic and you will love this savory and easy-to-prepare dish!

Helpful information

How to make a salad with tomatoes and cheese - a recipe for a vegetable salad with fresh tomatoes and cheese with garlic with step by step photos

INGREDIENTS:

• 5 large tomatoes (800 - 900 g)
• 120 g semi-hard cheese
• 35 g fresh herbs
• 2 - 3 cloves of garlic
• 3 tbsp. l. sour cream
• 3 tbsp. l. mayonnaise
• salt, ground black pepper

COOKING METHOD:

1. To prepare a salad with tomatoes and cheese, wash fresh ripe tomatoes, remove the stalk and cut into small slices.

Since tomatoes are the main ingredient in this dish, you should choose the ripe, sweetest and fleshy fruits for it. They can be cut into rings, slices, strips or large cubes of your choice, but you should not chop them too much, otherwise the salad will turn into porridge.

2. Grate the cheese on a fine grater. It is advisable to use salted or spicy varieties of cheese for this salad, for example, Russian, Poshekhonsky or Kostroma.

3. Chop the greens not too finely, as they should be felt in the dish.

Dill, parsley and green onions work well for this salad. You can also add cilantro or basil to your taste.

4. To make a savory tomato and cheese salad dressing, mix sour cream, mayonnaise and garlic through a press in a bowl.

5. Pepper the sauce and mix thoroughly.

6. Now begin to lay out the ingredients in layers in a deep salad bowl. Put half the chopped tomatoes on the bottom of the salad bowl and lightly salt.

7. Pour half of the sauce on top and spoon it over the entire surface.

8. Sprinkle generously with fresh herbs.

9. Put in half of the grated cheese.

10. Then repeat all layers one more time in the same sequence. It is advisable to let the salad steep in the refrigerator for 1 - 2 hours and you can serve it on the table.

Important! It is better to use a ready-made salad within a day, otherwise a lot of liquid is released from it and the tomatoes lose their taste and elastic consistency.

Fresh and spicy salad with tomatoes and cheese is ready! If you want to serve this tasty and healthy dish at a buffet table, children's party or an informal party with friends, you can cook it in a more convenient way.

How to make a tomato and cheese diet salad

To make this dish even more healthy and less nutritious, you can prepare a sauce based on low-fat natural yogurt for it, as well as use low-fat cheese (17%).

Tomato and Cheese Salad is a great combination of ingredients that will appeal to both gourmets and athletes who need to replenish their energy reserves. These products are combined from many ingredients that you can buy in literally every store.

Buy the types of tomatoes that you like the most. They are sourish, as well as sweetish in taste.

You can fill these types of salads based on your own tastes, since they are combined with both vegetable oils and sour cream and mayonnaise - home or store production.

Cheese is an excellent source of calcium, so it is advisable to use it every day. It not only contributes to the nutrition of the body, but also saturates it with useful components. Since there is a wide variety of cheeses, choose the types of cheeses that you like best. There are no restrictions on the choice of products. You can reduce, dilute, as well as add the necessary products during the preparation of salads.

Tomatoes saturate the body with vitamins and microelements. A contraindication to the use of this type of vegetables is that if you have an exacerbation of various types of stomach diseases, then the acid contained in this vegetable will be harmful. If you are completely healthy and you do not have any disturbances in the utilities, then eating a tomato will be beneficial.

How to Make Tomato and Cheese Salad - 15 Varieties

Great salad for quick cooking. Therefore, if you do not want to be in the kitchen for a long time, try this type of salad.

You can also use mayonnaise, homemade sauces to make a salad.

Ingredients:

• Tomatoes -3-4 pcs.
• Cheese - 50-100 gr.
• Garlic - 2-3 cloves.
• Salt to taste
• Mayonnaise - 2 tbsp. l.

Preparation:

First, rinse the tomatoes thoroughly, wipe off or leave to dry so that there is no moisture.

Pass the garlic through a press or chop finely, as you like.

Chop the cheese into small cubes or rub on a coarse grater. Pour into a salad bowl.

Then finely chop the tomatoes, add to the cheese.

Add garlic.

Season with salt and pepper, mix thoroughly.

Season with mayonnaise.

You can decorate with greenery.

A gourmet seafood salad that will surely delight you.

Ingredients:

• Tomatoes - 4 pcs.
• Shrimp - 400 gr.
• Cheese - 200 gr.
• Olive oil
• Lemon juice
• Pepper
• Greens

Preparation:

Take tomatoes, wash thoroughly, let dry.

Chop into cubes.

Finely chop the cheese, add to the tomatoes.

Boil the shrimps in salted water. Let cool, add to salad.

Stir, salt, add a little pepper.

Shake with herbs, season with olive oil.

Seafood salad for the whole family. The perfect combination of products will surely surprise you.

Ingredients:

• Cheese - 300 gr.
• Tomatoes - 5 pcs.
• Squid - 400 gr.
• Onions - 1 pc.
• Greens
• Olive oil
• Pepper

Preparation:

Peel and chop the squid into small strips. Fry in vegetable oil for about two minutes.

Chop the onion, add to the squid in a salad bowl.

Chop the tomatoes into strips, and also chop the cheese into cubes.

Season salad with salt, pepper to taste, pour in olive oil.

Serve in portions.

Purchase pickled mussels for this salad.

Ingredients:

• Pickled mussels - 300 gr.
• Cheese - 300 gr.
• Tomatoes - 4 pcs.
• Greens
• Pepper

Preparation:

Finely chop cheese, tomatoes.

Add mussels to them.

Chop the greens. Pour into salad.

Stir.

Season with salt and pepper to taste.

Season with olive oil.

Serve in portions.

Puff salad will fill you up with energy.

Ingredients:

• Fresh tomatoes - 1 pc.
• Boiled eggs - 2 pcs.
• Hard cheese - 50 g.
• Salt, freshly ground black pepper - to taste
• Mayonnaise
• Garlic - 2 teeth
• Greens

Preparation:

Rinse and dice the tomatoes, place in the first layer on a plate. Season with salt and pepper.

Rub the cheese on a coarse grater, grind the top. Next, lay out the garlic.

Brush with mayonnaise.

You can serve it to the table.

A perfect continuation of the day will present you with this type of salad.

Ingredients:

• Corn - 1 can
• Tomatoes - 3 pcs.
• Cheese - 400 gr.
• Pepper
• Greens

Preparation:

Drain the corn juice, send it to the salad bowl.

Chop the tomatoes into small cubes, add to the salad bowl.

Finely chop the cheese or grate, add to the salad.

Stir the salad, season with salt and pepper.

Pour in olive oil to taste.

Serve with herbs and lime wedges.

You can replace the canned ingredients with fresh ones if desired.

An easy vegetable salad for you and your loved ones.

Ingredients:

• Tomatoes - 3 pcs.
• Cheese - 300 gr.
• Green peas - 1 can
• Lettuce leaves - 100 gr.
• Cucumbers - 1 pc.
• Greens
• Pepper

Preparation:

Drain the juice from the green peas, add to the salad bowl.

Rinse the lettuce leaves, dry. Chop into salad.

Chop the cucumbers, add to the salad.

Season with pepper and salt.

Season with olive oil.

Serve in portions.

An excellent continuation of the day when using this salad.

Ingredients:

• Tomatoes - 4 pcs.
• Cheese - 300 gr.
• Arugula - 100 gr.
• Olives - 100 gr.
• Bulgarian pepper - 2 pcs.
• Cucumbers - 2 pcs.
• Olive oil
• Pepper
• Greens

Preparation:

Chop the bell pepper.

Chop the olives into rings, add to the salad.

Chop the cucumbers into cubes.

Chop the tomatoes just as finely.

Combine all ingredients. Salt, add pepper.

Season with olive oil.

A versatile salad for any season.

Ingredients:

• Sweet tomatoes - 5 pcs.
• Feta cheese - 150 gr.
• A few leaves of fresh parsley or basil
• Garlic - 1 clove
• Olive oil
• A little bit of wasabi

Preparation:

Finely chop the tomatoes, send them to the salad bowl.

Finely chop the cheese, add to the salad.

Squeeze out the garlic.

Stir.

Pour in olive oil, add salt and wasabi.

Serve in portions.

Season this salad with any oil of natural origin.

Ingredients:

• Sausage - 200 gr.
• Cheese - 200 gr.
• Tomatoes - 4 pcs.
• Cucumbers - 1 pc.
• Greens
• Pepper
• Olive oil

Preparation:

Chop the cucumbers together with the tomatoes into cubes. Add to salad bowl.

Chop the sausage into strips, pour into the salad.

Add finely chopped cheese.

Stir. Season with salt and pepper.

Pour in olive oil.

Serve with herbs.

An excellent salad for saturating the body with additional energy.

Ingredients:

• Smoked chicken legs - 300 gr.
• Hard cheese - 100 gr.
• Egg - 4 pcs.
• Fresh champignons - 300g.
• Onions - 2 pcs.
• Tomatoes - 3 pcs.
• Mayonnaise to taste

Preparation:

Chop the onion finely. You can marinate for half an hour if you like.

Boil the eggs and chop or grate.

Chop the champignons and fry in vegetable oil until tender.

Chop the legs into strips.

Chop the tomatoes into cubes.

Grate the cheese.

You can combine all the ingredients, or you can lay out in layers as you like.

Season with salt and pepper.

Season with mayonnaise.

An incredibly nutritious and healthy salad for the human body will certainly delight you with its taste.

Ingredients:

• Tomatoes - 4 pcs.
• Cheese - 200 gr.
• Olives - 70 gr.
• Boiled chicken breast - 1 pc.
• Pepper
• Greens
• Olive oil

Preparation:

Boil the breast in salted water.

Cool and chop into cubes.

Then add finely chopped tomatoes and cheese to a salad bowl.

Chop the olives into rings.

Season with salt and pepper to taste.

Shake it off with greens.

Season with olive oil.

A hearty and spicy salad.

Ingredients:

• Garlic - 1 wedge
• Cheese - 200 gr.
• Tomatoes - 3 pcs.
• Potatoes - 2 pcs.
• Olive oil
• Pepper
• Greens
• Lettuce leaves

Wishing for novelty and pungency of tastes in dishes, striving for better and more sophisticated flavor combinations even in everyday dishes such as salad, we forget about the simplest, easiest and most successful thing that can be prepared when coming home from work or waiting for the family for an evening meal - light and tasty salad with tomatoes, cheese and eggs. Vegetable salad is made in three steps, it looks stunningly appetizing, and the taste will not leave anyone indifferent - the perfect combination of products in a quick salad of cheese, tomatoes and eggs.

Ingredients for the salad:

• Ripe cherry or pink tomatoes about 200 grams, these are 4 pieces of medium size;

Tomatoes-tomatoes can be used all year round (just in summer, home-made products are cheaper and many times tastier), the main thing is ripe and natural vegetables, and especially without excessive sourness, since the salad assumes an acid-neutral taste range.

• Hard cheese 150 - 200 grams;

Choose cheese at your discretion from a standard solid 50% fat to any price range and manufacturer (with mold, nuts, baked milk or a light version of hard fresh cheese, suluguni, etc.). Cheese is a delicate matter, but fully rely on your interests in calories.

• Large chicken eggs from 4 pieces;

With eggs, variations are smaller - it can be more interesting and, in my opinion, delicious quail eggs. Eggs of black chickens, duck (although they are very tough to eat) or maybe an ostrich egg ... not quite suitable for a tomato salad, but as the saying goes, "there are no comrades for taste and color." Cooking from chicken or quail eggs.

• Mayonnaise 4 - 5 tablespoons of provencal;

For salad dressing with tomato, cheese and eggs, we use fresh homemade mayonnaise or sour cream. If you do not use products such as mayonnaise, season the salad with a blend of olive and sunflower oils (corn, sesame, linseed) with a small amount of mustard seeds, honey and lemon juice (if tomatoes sour lemon juice, do not use).

• Fresh greens;

A must-have ingredient for a tomato, cheese and egg salad will be fresh, vitamin and aromatic greens. There is not a lot of greenery, just for decoration and the general impression 100% dill + you can sprig of cilantro + you need to add a couple of basil leaves and who is too sophisticated puts young mint in the salad !!! The mint fonit in the salad is incredibly fresh and it is the cheese and tomatoes that are in perfect harmony with the notes of mint. Well, do not forget about a pillow of young leaves of juicy lettuce, and arugula + minced clove of garlic.

• Salt / ground black pepper / garlic;

How to make a tomato and egg cheese salad:

1. Boil chicken eggs until the yolk is ready for 8 - 10 minutes.
2. Cut the tomatoes into 10mm cubes.10 mm. We remove white veins, stalks and seeds from vegetables. Squeeze garlic onto ready-made tomatoes, sprinkle with salt and a little sugar (a tiny pinch) and send to the refrigerator for 10 - 15 minutes for easy pickling. The taste of a tomato will change dramatically for the better!
3. Three hard cheese on the shallowest side of the grater for you. It is necessary to achieve airiness, cheese flakes, weightlessness of the cheese cloth. In the case of soft cheese, simply chop as finely as possible, approaching the size of the tomato cubes.
4. We separate the boiled and cooled eggs, separating the whites from the yolks and rub also finely. Separately whites / separately yolks (yolks will give crumbs).

We collect tomato cheese and eggs salad:

The form of serving this salad provides for portioned bowls for salads, or small bowls or mini salad bowls. We collect the salad in each bowl separately, layer by layer, starting with a pillow of lettuce leaves:

1. A layer of tomatoes (be sure to drain the juice after pickling so that the salad does not flow)

1.1 mesh mayonnaise

1. A layer of cheese (do not press down or tamp the layers - everything is airy)

2.1 mesh mayonnaise

1. Egg White Layer

3.1 mesh mayonnaise

1. A layer of egg yolk crumbs (make a small slice for the force)

Sprinkle the space between the layers lightly with chopped herbs. Use a small amount of herbs.

For an economical and reasonable yield of mayonnaise in a salad, pour it into a regular bag, seal to the edge, collecting it in the form of a bag, cut a tiny hole and literally squeeze it out onto each layer with a "thread". When there is a lot, it is also not good!

This de version of the salad can be served in a single portioned dish - a large salad bowl.

Prepare the salad just before serving. Store in the refrigerator for no more than two hours before serving, otherwise the tomatoes may juice again.

Bon appetit and delicious salad!

natashaskitchen.com

Ingredients

• 170 g spinach;
• 1 tablespoon lemon juice
• 3 tablespoons of mayonnaise;
• a few slices of white bread;
• 2 chicken breasts;
• salt to taste;
• 6 slices of bacon;
• 250 g small tomatoes;
• a few feathers of green onions.

Preparation

Grind the spinach in a blender. Add lemon juice and mayonnaise and stir until smooth. Put the dressing in the refrigerator.

Heat half the oil in a pan, cut the bread into large pieces and fry until golden brown, turning occasionally.

Heat the remaining oil, grate the seasoned chicken and place in the skillet. Fry for 15-20 minutes until cooked through. Cool and cut into large cubes.

Fry the bacon until crisp, place on a paper towel to drain off the fat, and chop finely.

Cut the tomatoes into large pieces. Combine them with chicken, bacon, toasted bread, and chopped onions. Pour the spinach dressing over the salad.

youtube.com

Ingredients

• 250 g cherry tomatoes;
• 100 g mozzarella balls;
• 250 g canned or;
• 1 bunch of basil
• 1 teaspoon of Italian herbs seasoning;
• salt to taste;
• ground black pepper - to taste;
• 1 clove of garlic

Preparation

Cut the tomatoes in half and cut the mozzarella into quarters. Add corn and chopped basil. Combine the vinegar, oil, spices, and minced garlic. Pour the dressing over the salad and mix well.

everylastbite.com

Ingredients

• 2 eggplants;
• 2 tablespoons olive oil
• 3 large tomatoes;
• ½ red onion;
• 1 lemon;
• ½ bunch of parsley;
• 2 cloves of garlic;
• salt to taste.

Preparation

Cut the eggplants in half lengthways and place on a parchment-lined baking sheet. Lubricate them with 1 tablespoon of oil and place in an oven preheated to 190 ° C for 20 minutes. Then cool and clean.

Cut the eggplants and tomatoes into equal cubes. Add finely chopped onion, whole lemon juice, chopped parsley, chopped garlic, salt and remaining oil to them and stir.

4. Salad with tomatoes, crab sticks and cheese

Photo: kostrez / Shutterstock

Ingredients

• 200 g crab sticks;
• 1 red bell pepper;
• 2 large tomatoes;
• 100 g of hard cheese;
• 1 clove of garlic;
• 3 tablespoons of mayonnaise.

Preparation

simplyrecipes.com

Ingredients

• 2-3 tablespoons of olive oil;
• 450 g peeled shrimp;
• 400 g canned white beans;
• 200 g cherry tomatoes;
• 1 red onion;
• ¾ teaspoon grated lemon zest;
• 1 bunch of arugula;
• 3 tablespoons red wine vinegar
• 120 ml olive oil;
• 2 cloves of garlic;
• salt to taste;

Preparation

Heat oil in a skillet over high heat. Fry the shrimp several times until golden brown. Put the beans in a bowl for salad, after draining the liquid from it, halves of tomatoes, finely chopped onion, lemon zest and arugula. Add cooled shrimp.

Combine vinegar, oil, minced garlic, salt and pepper. Pour this dressing over the salad and mix well.

cleanfoodcrush.com

Ingredients

• ¼ bunch of green onions;
• ¼ a bunch of parsley;
• 250 g cherry tomatoes;
• 2 ripe avocados;
• 1 yellow bell pepper;
• ½ pomegranate;
• 250 g canned or boiled chickpeas;
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 clove of garlic;
• salt to taste;
• ground black pepper to taste.

Preparation

Chop the onion and parsley finely. Cut the tomatoes in half. Dice avocado and bell pepper. Place these ingredients in a salad bowl, add the chickpeas.

Combine oil, lemon juice, minced garlic, salt and ground pepper. Pour the dressing over the salad and mix thoroughly.

eatingwell.com

Ingredients

• 150 g;
• a few feathers of green onions;
• 1 green bell pepper;
• 1 large tomato;
• salt to taste;
• ground black pepper - to taste;

Preparation

Add chopped onions, diced peppers and tomatoes to the curd. Season with salt and pepper and stir.

eatsmarter.com

Ingredients

• 4 tablespoons of vegetable oil;
• 500 g ground beef;
• 2 teaspoons sesame seeds
• 1 teaspoon of cumin;
• salt to taste;
• ground black pepper - to taste;
• 1 cucumber;
• 6 medium tomatoes;
• 200 g cherry tomatoes;
• 2 tablespoons lemon juice
• 1 red onion;
• 4-5 tablespoons of heavy cream or sour cream;
• a few sprigs of mint.

Preparation

Heat half the oil in a skillet and fry the minced meat, stirring occasionally, until it is browned and crumbly. Grind the sesame seeds and cumin in a mortar. Add this mixture and salt and pepper to the meat and mix well. You can add other seasonings to suit your taste.

Peel the cucumber and cut into small cubes. Cut the tomatoes into large wedges. Place vegetables on a serving platter and drizzle with remaining oil and lemon juice.

Place the sautéed beef and thin onion rings over the vegetables. Pour cream or sour cream over the salad and garnish with mint leaves.

foodandwine.com

Ingredients

• 2 green chili peppers;
• 120 ml of water;
• 120 ml rice vinegar;
• 1 teaspoon sugar
• salt to taste;
• 120 ml + 3 tablespoons of olive oil;
• 170 g tofu;
• 2 large tomatoes;
• 2 peaches;
• 1 bunch of arugula;
• ½ bunch of basil;
• 1 tablespoon of soy sauce
• 1 tablespoon lime juice
• 1 tablespoon grated fresh ginger
• 1 teaspoon

Preparation

Cut the chili into thin slices and transfer to a heat-resistant dish. Pour water and vinegar into another container, add sugar and ½ teaspoon of salt. Bring to a boil, stirring occasionally to dissolve the sugar. Drizzle over the hot chili mixture and let sit for 15 minutes until the pepper has cooled to room temperature.

Heat oil in a skillet. Cut the tofu into cubes and sauté over medium heat, turning occasionally, for about 5 minutes. The tofu should be browned on all sides. Season it with salt.

Cut the tomatoes into thin slices and the peaches into small wedges. Place them on a serving platter, add cooled tofu and chili, arugula and basil leaves.

Combine the soy sauce, lime juice, mustard, and leftover oil and pour the resulting dressing over the salad.