Salad with chicken and sun-dried tomatoes. Salad with sun-dried tomatoes according to Yulia Vysotskaya’s recipe Rocket salad with sun-dried tomatoes

Salad with sun-dried tomatoes and arugula will save you when there is no more food in the refrigerator and you need to create some kind of dish for a quick snack! This will take literally 2 minutes, not counting the time for washing the greens and laying out the salad. You can prepare sun-dried tomatoes at home, but this will require patience - the snack is created in 1-2 days, moreover, it is advisable to leave it in the cold for about 2-3 days so that the sun-dried tomatoes are saturated with all the aromas of spices and herbs.

You can replace red onions with green or pickled onions - decide for yourself. There is no need to create additional salad dressing - sun-dried tomatoes contain aromatic vegetable oil, which will coat all the ingredients. The only thing is to taste them for salt so as not to oversalt the dish.

So, prepare the necessary ingredients and let's start cooking!

Wash the arugula greens and cut off the ends of the stems. Remember that only young shoots of the plant are suitable for food - do not buy dark green leaves, as they are very bitter! Pat the greens dry with a paper towel and place on a plate.

Add the sun-dried tomatoes, lightly shaking off the vegetable oil.

Peel the red onion, rinse and cut in half. Cut one half into half rings and place on a plate with the rest of the ingredients.

Salt and pepper the dish to taste. Serve the salad with sun-dried tomatoes and arugula immediately after preparation.

Have a nice day!

Step-by-step recipes for nutritious and dietary salads with chicken, sun-dried tomatoes, cheese and herbs

2017-09-26 Marina Danko

Grade
recipe

2683

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

5 gr.

Carbohydrates

9 gr.

136 kcal.

Salad with sun-dried tomatoes and boiled chicken

The truth that fresh vegetables and fruits, fresh from the garden, are healthier than those prepared in any way is not in doubt. At the same time, sun-dried tomatoes retain the original composition of microelements almost completely. Dishes with them differ noticeably in taste and texture; many salads, which would otherwise “flow” from excess liquid, can be safely seasoned with olive oil. Any salad with sun-dried tomatoes looks completely different, and this also plays into the hands of a dexterous cook.

Ingredients:

sun-dried tomatoes - 200 gr.;
one chicken fillet;
ten pitted olives;
half a medium-sized lemon;
olive oil;
a small fresh bunch of arugula.

Cooking method:

We wash the chicken fillet, put it in a saucepan and add enough cold water and set it to cook. Be sure to add a little salt, otherwise the meat will be bland. Cook the fillet at a minimum boil for at least half an hour from the moment of boiling.

We sort through the arugula and remove the withered greens. We thoroughly wash the good leaves and place them on a towel to dry.

We take the finished fillet out of the broth, put it in a separate bowl and let it cool a little. Cut the chicken into small, sized cubes.

Chop the sun-dried tomatoes into thin strips and cut the olives into rings.

Prepare salad dressing. Squeeze the lemon juice and strain it through a sieve. We measure out a spoonful and pour it into a small bowl. Add a pinch of salt and mix well. It is advisable to dissolve the salt as much as possible in the juice. Add a couple of tablespoons of oil, be sure to add a little pepper and stir thoroughly. For spiciness, add a little mustard.

Place boiled fillet, sun-dried tomatoes, arugula and olives in a salad bowl. While stirring, season the salad with the previously prepared sauce.

Arugula can be replaced with almost any other herb: dill, lettuce, parsley or cilantro. The taste of the salad will change, but this will not make it any less attractive. This salad is most often served as an independent dish; fried potatoes are best suited as a side dish.

Baked chicken salad with sun-dried tomatoes and hard cheese

The aroma of spices and the light taste of sun-dried tomatoes gives this dish a feeling of lightness, however, the salad is quite filling and can serve as an excellent afternoon snack.

Ingredients:

100 grams of sun-dried tomatoes;
chilled chicken fillet (breast) - 300 gr.;
50 gr. parmesan or similar hard cheese;
five peppercorns;
garlic;
sunflower, highly refined oil;
“Provencal herbs” - 2 tsp;
a third of a spoon of spicy homemade mustard;
quarter of a lemon;
150 gr. fresh lettuce leaves.

Cooking method:

Grind peppercorns. If you don’t have a special device, you can grind the peas in a mortar or grind them with a coffee grinder; it is important that the pepper is freshly ground.

After pouring the pepper into a small bowl, add a third of a spoonful of salt and mix thoroughly. Add a teaspoon of grated or crushed garlic, spices and a little vegetable oil, and grind.

After washing the fillets with cool water, remove excess moisture using paper towels. Rub the chicken with the prepared spicy mixture and let it sit for about a quarter of an hour.

Wrap the chicken tightly in foil and place it on a baking sheet in a hot oven, bake for 40 minutes, keeping the heat strictly at 180 degrees.

Remove the finished fillet from the foil, cool well and cut into small cubes, transfer to a bowl.

Cut the sun-dried tomatoes into small square slices.

Cut the lettuce leaves into strips or tear them into small pieces.

Cut hard cheese into thin short strips.

Add slices of tomatoes, strips of lettuce and cheese to the chicken.

Squeeze the juice out of the lemon. Add mustard, two tablespoons of vegetable oil and stir thoroughly.

Mix the salad with the dressing, adding a little salt and be sure to season.

When preparing the dressing, add salt before adding the oil, otherwise it will not dissolve. If you forgot to do this on time, it is better to add salt to the salad itself and only then dress it.

Warm salad with chicken, sun-dried tomatoes and asparagus

A variety of salads that can be used not only as a snack, but also as a good refreshment. A recipe for Southern European cuisine, quite satisfying with a moderate calorie content.

Ingredients:

half a kilo of chicken breast (fillet);
a small head of radicchio (red leaf lettuce), can be replaced with a large bunch of regular lettuce leaves;
half a kilo of asparagus;
five sun-dried tomatoes;
60 milliliters of olive oil;
20 ml balsamic vinegar;
garlic;
teaspoon brown sugar.

Cooking method:

Remove the stems from the asparagus and cut the stems into three parts. Finely chop the garlic.

Dry the washed fillet and cut into thin, proportionate strips.

Heat a little oil in a frying pan well. Add chicken and quickly fry. The pieces should be well browned on the sides.

Add asparagus and garlic to the chicken and add some salt. Cook over medium heat until the asparagus softens.

While the chicken is roasting, you have time to prepare the dressing. Dissolve sugar in vinegar, add a pinch of pepper, add a little salt and mix. Add two tablespoons of vegetable oil and stir again.

Line the bottom of the salad bowl with washed and dried lettuce leaves.

Cut sun-dried tomatoes into thin strips.

Place the finished chicken on lettuce leaves and place tomato strips on top. Pour the dressing evenly over the warm salad and serve.

The fillet will turn out juicier if it is soaked in soy sauce for some time. You can do it differently: add a spoonful of this sauce to the chicken as soon as the pieces are browned. Wait until it evaporates completely and only then add the asparagus.

Salad with sun-dried tomatoes and pickled cheeses

Sun-dried tomato salads with pickled cheeses are very good for breakfast. If a high-calorie diet is not recommended for you, divide a portion of this salad in half and start and end your morning meal with it.

Ingredients:

lettuce leaves - 300 gr.;
head of sweet onion;
30 gr. sun-dried tomatoes;
a teaspoon of honey;
100 gr. mozzarella, lightly salted feta cheese or Adyghe cheese, or a mixture of these cheeses;
four tablespoons of olive oil;
two spoons of balsamic vinegar.

Cooking method:

Wipe the washed lettuce leaves dry with a towel.

Cut the cheese into small cubes and place the pieces in a salad bowl.

We tear the dried lettuce leaves with our hands and place them with the cheese.

Cut the peeled onion lengthwise and finely chop the halves crosswise. Add onion to cheese, add sun-dried tomatoes.

Prepare honey sauce. Add a little fine salt to the honey and grind thoroughly. Add oil, and then balsamic vinegar, stir until smooth.

After pouring the dressing into a salad bowl, season the salad with pepper and mix all the ingredients well.

If there are no sun-dried tomatoes, you can find a way out as follows. Take small, fleshy tomatoes and cut them in half. Place the halves, skin side down, on a baking sheet or frying pan and sprinkle with spices. Lightly spray the tomatoes with olive oil, then place in a not very hot oven for 40 minutes. Use instead of dried ones after they have cooled completely. These, of course, are not exactly sun-dried tomatoes, but they taste very similar and can easily replace sun-dried ones in this salad.

In our country, sun-dried tomatoes are less common than, for example, in Italy. Italians eat tomatoes all year round and it has already become a tradition to use tomatoes in all the most incredible forms from our point of view. Meanwhile, properly prepared sun-dried tomatoes with spices and in oil are a real delicacy, once tasted, you want to come back again and again. Without exaggeration, they can be called a delicacy, if not in terms of cost, then in terms of the amount of labor invested.

Although anyone can make their own sun-dried tomatoes at home. They will cost much less and you can enjoy their amazing taste as much as you like.

Sun-dried tomatoes can be used for decoration, as a filling for sandwiches, or placed in hot dishes - soups, pasta. They go well with many cold foods, so they are widely used in salads. The important thing is that by putting sun-dried tomatoes in a jar and filling them with vegetable oil (preferably olive oil), they can be stored in the refrigerator for a long time.

Some recipes recommend soaking sun-dried tomatoes in water before using, but this way they lose most of their rich, piquant flavor. In general, this product has a number of useful properties. This is the case when we can say with confidence - both tasty and healthy.

Dried tomatoes contain a lot of vitamins and microelements; they promote good digestion and are considered a real antidepressant. They contain the so-called happiness hormone serotonin, which improves our mood and increases our efficiency. There are studies that have confirmed the positive effect of this product on brain cells - eating dried tomatoes improves memory and intelligence.

Sun-dried tomatoes contain a lot of potassium, which is necessary for proper cardiac function. This delicious product reduces the risk of blood clots and generally improves the condition of blood vessels. It is considered a good prevention of vision problems. Helps get rid of swelling by removing excess fluid.

Sun-dried tomatoes can be a delicious dish on their own and an excellent snack, but they are also added to a variety of other dishes, from pizza to pasta and risotto. They are combined with fish, meat, and various vegetables. We have collected for you some of the most interesting, in our opinion, salad recipes that include dried tomatoes. We hope that you will find something to cook for your family and guests.

How to make sun-dried tomato salad - 17 varieties

Here's what we'll use in this recipe:

any lettuce leaves, salad mix or just arugula
Sun-dried tomatoes
fresh cherry tomatoes
cucumber
unleavened Mozzarella cheese
Pine nuts
hard Parmesan cheese

We invite you to see in detail how this salad is prepared. It turns out exquisite and pleases with a truly unusual taste.

Let's take the following products:

chicken breast 0.5 kg
radicchio 1 head
asparagus ⅕ kg
sun-dried tomatoes 3 pcs.
garlic 1 pc.
olive oil 60 ml
vinegar 20 ml
brown sugar 10 g
ground black pepper 5 g
sea salt 5 g

You can add a little soy sauce to the chicken meat.

Let's start preparing the salad with chicken, asparagus and radicchio:

Cut the chicken into thin strips and fry in a frying pan with hot oil. Here we also add asparagus without stalks with stems cut into 3 parts and finely chopped garlic. Add salt and spices.
While the chicken is fried, prepare a dressing from olive oil, vinegar (raspberry vinegar, if available), sugar, salt and pepper.
We also cut sun-dried tomatoes into strips.
Separate the radicchio into individual leaves and place on a serving plate.
Place fried chicken and asparagus on the ridicchio greens, top with tomatoes and drizzle with dressing. Salad ready.

The composition of the salad is very simple:

Sun-dried tomatoes,
corn,
arugula,
pickled onion,

Quite simple and affordable ingredients in small quantities, but the result is amazing.

Watch the video to see for yourself.

A very charming salad and a great dinner or lunch! :) Maximum benefits and a volcano of taste - try it!

We take the following products:

Long grain rice 1.5 cups +- (h=180 ml);
Cherry tomatoes 200 gr.;
Sun-dried tomatoes 7-10 pcs.;
Black olives 200 g;
A handful of pine nuts;
A bunch of parsley.

Refueling:

2 tbsp. soy sauce
4-6 tbsp. olive oil (also use tomato oil)
2 tbsp. balsamic vinegar

This salad is prepared as follows:

We won’t tell you such simple things as how to properly cook rice - you can always find out in the corresponding article. And there’s not much else to cook here.
Roast the nuts in a frying pan.
Divide small cherry tomatoes into 4 parts each.
Cut the olives into rings.
We also chop sun-dried tomatoes and parsley.
Now in a large container we combine all the prepared ingredients and add the dressing, which we prepare separately.
Leave the salad to stand for 15 minutes and serve, garnished with olive rings.

If you don't have sun-dried tomatoes, you can easily get out of the situation this way. Cut regular fresh tomatoes (you can use cherry tomatoes) into halves, place skin side down on a frying pan or baking sheet, sprinkle with spices on top and a drizzle of vegetable oil. Place in the oven for about half an hour. These aren't exactly sun-dried tomatoes, but they're similar and just as delicious!

We will prepare a salad from the following products:

olive oil
balsamic vinegar
basil
sun-dried tomatoes
suluguni cheese or mozzarella
olives
red onion
salt pepper
leaf salad

We invite you to get acquainted with the cooking process filmed in the following video.

A very light spring salad with a pleasant spicy taste. It’s especially good after long holidays with rich feasts.

The products in it are:

Salad mix - 200 g
Soft cheese with white mold - 0.5 packs
Sun-dried tomatoes - 30 g
Crimean onion - 1
Refueling:
Honey - 1 tsp.
Olive oil - 20 ml
Balsamic vinegar - 10 ml

Now get acquainted with the process of preparing this salad:

The onion will need to be cut into thin rings or half rings if possible. The cheese must first be cut diagonally to form thin triangles.
Prepare the dressing - to do this, use a blender or whisk to beat all the ingredients until smooth.
Mix the salad mix with sun-dried tomatoes and onions. Pour in the dressing and stir with tongs or two forks. Then repeat the operation adding cheese. Serve this salad immediately after preparation. Bon appetit!

This salad has only three ingredients, but its taste is as good as the most sophisticated dishes - elegant and original. After all, everything ingenious is simple!

Products:

250 g sun-dried cherry tomatoes
100 g cheese
arugula

The video below shows the entire simple cooking process step by step. Watch and cook with pleasure!

Penne is a pasta that goes well with sun-dried tomatoes and can be either a stand-alone salad or a side dish for a meat dish, such as a layered meatloaf.

Here's what we need:

Penne - 400 g
Garlic - 3 g
Provencal herbs
Sun-dried tomatoes - 6
Olive oil

To decorate the dish:

Leaf lettuce - 1-2 bunches (I have Ketezh salad, lettuce mustard, regular lettuce)
Dill and parsley.
Sun-dried tomatoes - 7-8 halves.

For refueling:

Olive oil - 2 tbsp. l.
Balsamic vinegar - 1 tsp.
Lemon juice - 2 tsp.
Sugar - 0.5 tsp.
Ground pepper
Grainy mustard - 1 tsp.

Here's how we'll prepare this dish:

Boil the pasta.
Heat the oil in a frying pan and fry the garlic along with Provençal herbs - this gives the oil a very rich garlic flavor. Throw sun-dried tomatoes here for 5 minutes. And at the end we add penne.
Prepare the dressing and serve.
On a nice shallow plate, place lettuce leaves on which we place penne with tomatoes. Or if you are serving with a meat appetizer, then it is better to place the meat in the center (on the leaves), then the penne.
Top everything with dressing and serve. Bon appetit!

Let's prepare the following products for this dish:

salad mix 75 g - corn and chard
fresh cucumber 2.
brie cheese 50 g (can be replaced with camembert)
sun-dried tomatoes 50 g
pine nuts 20 g
olive oil 40 ml
20 ml olive brine
garlic 1 g
balsamic vinegar to taste
grated parmesan cheese 20 g

Watch a video about how these products make an aesthetically pleasing and very tasty dish with a somewhat unusual, original taste.

Products for salad:

avocado half
cherry tomatoes 10 pcs.
sun-dried tomatoes 3
salad mix
hard cheese 30 g
pine nuts 1 handful
olive oil 2 tbsp. l.
balsamic vinegar 1 tsp.
apple cider vinegar 1 tsp.
pepper salt

The process of preparing a salad with avocado, sun-dried tomatoes and pine nuts comes down to the following steps:

The pine nuts will need to dry a little.
Cut fresh cherry tomatoes into halves, dried ones into thinner halves.
Remove the pulp from the avocado and cut it.
Mix everything, add dressing and place on lettuce leaves or in a salad bowl (in this case, first put lettuce leaves in a separate container, then everything else and mix).
Garnish the salad with thin flakes of cheese (you can cut them with a potato peeler) and pine nuts, which you sprinkle on the finished dish.

If the sun-dried tomatoes are not dry, but in oil, then it is better to cut them larger. It is better to take hard cheese that is aromatic, such as Parmesan.

The ingredients you will need for the salad are:

Champignon
Sun-dried tomatoes
lemon juice
bell pepper
Red onion
greenery

You can find out more by watching the video below. The salad turns out to be easy to digest and healthy. Well, you can judge the taste for yourself - we hope you won’t be disappointed)

We take the following products for a salad with sun-dried tomatoes and bows:

bow pasta 150 g
pine nuts 50 g
1 bunch fresh spinach
sun-dried tomatoes 3 pcs.
green onion 1 bunch
red chili pepper 1 pc.
olive oil 20 ml
ground black pepper 5 g
sea salt 7 g

Sun-dried tomatoes can be added directly to the olive dressing.

Let's prepare a delicious, satisfying and healthy salad with bows and sun-dried tomatoes:

Slice the onion and pepper thinly, slightly diagonally, after removing the seeds from the pepper.
Dry the nuts in a frying pan.
Chop the spinach and sun-dried tomatoes (you can use strips in tonic).
Boil the pasta and at this time prepare a dressing from olive oil, chili peppers, which we cut, and regular peppers.
Drain the pasta, mix with onions, sun-dried tomatoes and spinach, pour over the dressing.
Sprinkle nuts on top.

This dish can be served as a side dish, warm or cold, as a salad. It’s delicious either way.

We select products according to the list:

salad mix
pickles
tomatoes dried in olive oil
olives
Chees Feta
prosciutto
olive oil and spices

The cooking process is recorded on video, which you can watch right now.

Very tasty and, most importantly, unusual salad! Treat yourself and your loved ones to a delicious dish based on an original recipe.

Here's what we'll use to prepare this salad:

seafood cocktail 500 g
broccoli 400 g
sweet pepper (red and green) 1 pc.
lemon juice 2 tbsp.
green olives stuffed with anchovies 200 g
green beans 300 g
handful of shelled walnuts
olive oil 2 tbsp.
handful of sun-dried tomatoes

For refueling:

olive oil 200 ml
juice of 0.5 lemon
salt, black pepper

Now let's see how to prepare a seafood salad with vegetables and sun-dried tomatoes:

Boil seafood in salted water for several minutes, drain the water and let cool.
We do the same with the bean pods, then fry them for a few more minutes in olive oil.
We also boil the broccoli, after disassembling it into inflorescences. Add a spoonful of olive oil to the cooking water.
Place the washed peppers in the oven for 15 minutes and after cooling, remove the skin, remove the seeds, and cut the pulp into thin strips.
All that remains is to mix everything and pour over the dressing, which we prepare from olive oil with lemon juice and spices.
Place in a large salad bowl or in portions, sprinkle with nuts and sun-dried tomatoes on top. Bon appetit!

Let's take for him:

green iceberg lettuce
dried cherry
bell pepper
zucchini

Few ingredients, which means little time to prepare. But a completely unusual combination and a very interesting taste. Watch the video and prepare your culinary masterpiece!

Couscous is an interesting cereal made from durum wheat or barley and rice. It can be classified as a dietary product, healthy and recommended for consumption by almost everyone. An interesting feature of couscous is that this grain goes very well in salads with a variety of foods. Its grains are imbued with the taste of the “neighbors” and become unusually pleasant. We invite you to prepare an unusual salad called tabbouleh, in which couscous is almost perfectly combined with sun-dried tomatoes.

For it we will take the following products:

Couscous 150 g
Sun-dried tomatoes 100 g
Sweet pepper 200 g
Hot water 250 ml.
Cashew, pine or walnut nuts 40 g
Juice of one lemon
Olive oil 3 tbsp
Cilantro or parsley 15 sprigs
Mint 10 sprigs
Asafoetida or green onions
Salt, black pepper
Lettuce for decoration

You can complement this salad with olives and capers.

Watch the video to see what to do and how to do it - everything is explained in detail, there will be no ambiguities left after watching.

In this salad, the tender pulp is very successfully complemented by the spicy and salty taste of sun-dried tomatoes, giving together a spicy, unusual taste.

The products we need are:

Rocket leaves 200 g
Pumpkin seeds, roasted 20 g
Iceberg 120 g
Sunflower seeds, roasted 20 g
Avocado 2 pcs
Sun-dried tomatoes (confit) 300 g
Olive oil 100 ml
White balsamic vinegar 30 ml
Salt, pepper, sugar to taste

How to prepare the salad, watch the video recipe, which also provides detailed recommendations for serving and decorating.

From the history of sun-dried tomatoes

Sun-dried tomatoes are a traditional snack and a highly respected ingredient in Mediterranean cuisine. True, tomatoes are dried in both Asia and Australia. Having delved into the history of our country, we can reveal that tomatoes were dried in the south of Russia, and in Ukraine, and, of course, in the Caucasus. But they were still not a separate dish, but a preparation for the winter, just like dried carrots, parsley root or dill.

Nowadays, sun-dried tomatoes can be bought without any problems in any supermarket, but for us they are still a delicacy that for some reason is timidly included in our menu. The time has come to correct the situation - HozOboz will now teach you how to prepare a salad with sun-dried tomatoes. Moreover, it will be an Italian salad with sun-dried tomatoes.

The benefits of salad

Salad with sun-dried tomatoes, the recipe for which KhozOboz offers you today, consists of several ingredients. Let's start with the tomatoes themselves. Sun-dried tomatoes retain most of the beneficial substances found in fresh tomatoes. It's no secret that they contain high levels of antioxidants, as well as the highest concentration of lycopene among foods. Recently, by the way, a connection was discovered between this same lycopene and bone health. It turned out that in postmenopausal women, changes began, and undesirable ones, in bone tissue if these women were deprived of lycopene. Scientists are confident that if your diet does not contain foods containing lycopene, this increases the risk of developing osteoporosis.

In addition to sun-dried tomatoes, we will use fresh greens in preparing the salad, namely young spinach, mizuna leaves (red and green), mustard leaves, chard leaves, arugula, etc. All these greens contain many vitamins and minerals, but almost never Do not eat on its own, since greens do not give a feeling of fullness. Indeed, leaf salads contain so few calories that everyone who watches their figure often includes them in their diet.

Another ingredient in our salad is canned corn. It contains carbohydrates, protein, fiber, B vitamins, vitamin E, phosphorus, potassium, iron, magnesium, zinc. Corn also has anti-stress properties. Thus, 150 g of corn provides approximately 25% of the required amount of vitamin B1 for an adult. Of course, canned corn will lose some nutrients, but its shelf life will increase significantly.

Carrots, which are also among the ingredients of today's dish, are rich in carotenes, phytoene, and phytofluene. It also contains pantothenic and ascorbic acids, anticyanidins, essential oils, flavonoids, lysine, ornithine, umbrelifsron and many other useful substances. Fresh carrots can be eaten every day, including in salads.

We will also add mozzarella cheese to the salad. The main value of mozzarella is in the vitamins and minerals necessary for healthy skin, vision, and also for the formation of red blood cells. Mozzarella also contains many substances that affect the health of the musculoskeletal system, promote calcium absorption, and protect cell membranes from oxidative stress.

To prepare the salad, KhozOboz recommends red onions, which contain twice as many antioxidants as other types of onions. It is a powerful anti-inflammatory agent that should definitely be included in your diet. That's what we're going to do today. Well, of course, we will season the salad with olive oil, which is rightfully considered the healthiest of vegetable oils.

Ingredients for salad with sun-dried tomatoes

Mixture of leafy greens – 100 g;
Canned corn – 100 g;
Carrots – 1 piece;
Mozzarella – 100 g;
Red onion – 1 piece;
Sun-dried tomatoes – 100 g;
Olive oil;
Salt;
Pepper.

How to make a salad with sun-dried tomatoes

We thoroughly wash the leafy greens and dry them using paper towels or a special salad dryer. You can use any leafy greens, we have salads lollo biondo irosso biondo, arugula, chard leaves, red and green mizuna leaves, baby spinach leaves, mustard leaves.
Add canned corn to the leafy greens.
Grate the carrots. Add to salad.
Add mozzarella balls.
We cut the onion.
Add onions to the salad.
Cut sun-dried tomatoes if necessary. If the pieces are small, you don't have to cut them.
Add tomatoes to the salad.
Put sun-dried tomatoes in salad
Salt and pepper the salad. Add olive oil.
Mix the salad and serve.

We have finished working on a salad with sun-dried tomatoes, the recipe with a photo of which was offered to you today by KhozOboz. Of course, if you wish, you can add other ingredients - capers, parmesan, etc. You can prepare a salad from sun-dried tomatoes; Yulia Vysotskaya also has an interesting version of its preparation. However, salad is such an amazing dish, the recipe for which you can come up with yourself.

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.