Traditional recipes

Assorted summer salad

Assorted summer salad

I propose this very light and fragrant summer salad that can be served at any time both alone and in the company of a steak (even better, if you have the opportunity)

  • we need fresh and tender ingredients:
  • green onions as small as possible,
  • fresh tomatoes,
  • small cucumbers,
  • a capsicum pepper,
  • small moon radishes,
  • a thread of patrol
  • For dressing we need
  • a teaspoon of chopped dried onion flakes,
  • a tablespoon of aromatic dried herbs for salads,
  • a tablespoon of vinegar (basal or simple) and a teaspoon of olive oil (just don't put more)

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION Assorted summer salad:

Preparation: cut the vegetables into small pieces (I used the corrugated plate) and mix with salt and a little pepper until smooth. Then separately in a bowl we make the dressing from vinegar, oil, onion flakes and herbs and pour it over the salad, so the taste is homogeneous and mixes easier. After mixing and homogenizing, sprinkle a little finely chopped fresh parsley.

This recipe is very allows you to add whatever ingredients you want. You could also add hard boiled egg, boiled corn kernels, fried bacon. If you like the taste, then use sweet potatoes instead of the normal ones, they are healthier.


  • 400 g potatoes,
  • 3 carrots,
  • 1 onion,
  • 300 g canned peas,
  • 1 apple,
  • 200 g green olives,
  • 3 tablespoons olive oil,
  • 5 tablespoons mayonnaise,
  • salt pepper.

Method of preparation

Peel the potatoes and carrots, cut them into cubes and boil them together with the peas in salted water for about 30 minutes. Then leave to cool.

In a bowl put the potatoes, boiled carrots, diced apples slightly smaller than carrots and potatoes, chopped onion scales, mayonnaise, olives, drained peas, salt, pepper, oil.

You could also add hard boiled egg, boiled corn kernels, fried bacon or anything else you like.

The salad is served cold, with a few parsley leaves sprinkled on top and garnished with olives.

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Assorted salad for the winter

Assorted pickle salad is the most consumed salad in the cold season. Ideal for any culinary preparation, salad adds a touch of flavor to meals and, where you add that pickles have a lot of benefits on the body. Below we tell you how to make assorted salad for the winter!

Assorted salad recipe for winter!

Assorted pickle salad is present in every home. With her own recipe, every housewife is currently stocking up on pantry, and the assorted salad in the jar is not missing from the list. It is an extremely easy to prepare dish that retains its taste throughout the winter. Here's how:

1. Donuts and bell peppers are washed, cut in half and cleaned of seeds. Carrots and celery are peeled and washed, and cabbage is washed and peeled.

2. All already prepared vegetables are cut into slices or put on a large grater. Weigh, place in a larger bowl and salt (one tablespoon of salt per kilogram of vegetables). Stir gently and leave for 15-20 minutes.

3. Meanwhile, prepare the vinegar for the assorted salad. Bring the vinegar to a boil, then add the honey and peppercorns. Bring to the boil over low heat for 2-3 minutes, then add the finely chopped green celery and cover.

4. Place the chopped vegetables in the already washed and dried jars. The juice left over from the vegetables is not thrown away, but put in jars. Add the hot vinegar and cover the jars. Turn each jar a few times to make sure the vinegar has penetrated all the layers.

5. Wrap the jars with thicker towels, and the next day put them in the pantry. Jars with assorted salad for winter are the ideal garnish for any dish!

RECIPES: Greek quick summer salad

Do you want to make it softer with heavy foods and eat healthier foods? Immediately prepare a Greek salad, according to a super-quick and tasty recipe, which you will love!


or lettuce
2 pieces of bell pepper
1/2 red onion
150 g black olives
150 g cherry tomatoes
1/2 fabio cucumber
150 g feta cheese


3 tablespoons extra virgin olive oil
lemon juice and juice
2 teaspoons chopped parsley
1/2 teaspoon oregano


1. Wash the lettuce and break it coarsely with your hands.
2. Then clean the peppers and onions, then cut the onion into scales and combine them with the rest of the sliced ​​or diced ingredients.
3. Separately, combine the extra virgin olive oil with the juice and juice of a lemon with salt and pepper to taste, then add the parsley and oregano. You can mix the emulsion with the vertical blender for a more homogeneous dressing.
4. Pour the dressing over the Greek salad just before serving, as it can soften the lettuce.

Sweet and sour pickle salad is a mix of vegetables perfectly chosen to cover the whole area of ​​vegetables that can be put together in the best pickle salad. It is a pickle salad that does not need preservatives, because thinly sliced ​​vegetables are perfectly preserved in the juice left by them, to which vinegar and sugar are added. In this salad we have cabbage, cauliflower, cucumbers, peppers, carrots, which are joined by well-cooked tomatoes, white onions and 1 hot pepper to complete the taste. For spicy salad lovers, the amount of hot peppers can increase considerably to 3 pieces. We do not use water because vegetables (especially tomatoes) will leave enough liquid that can be used for the preservation process.

I have listed below the quantities of ingredients used by me, but you can adapt them to taste or depending on what you have around the house. In fact, my salad has modified ingredients compared to the recipe I received from my girlfriend. I added bell peppers, but donuts would be just as good.

About 3 liters of salad came out of the quantity below, but the amount can be influenced by how juicy the tomatoes are.

Normally, all pickles should contain horseradish. We don't need this salad. I ate it last year at a friend's and believe me when I tell you it's perfect. The sweet-sour taste of pickled vegetables went very well with the potato food prepared by her mother. If you really want to use horseradish, then put a strip or two over the vegetables before closing the jar.

I still have a pickle salad, the recipe taken from my mother's mother, but it has a preservative. You find it here. I didn't use water in this salad either, the liquid we find in the can being left by the vegetables, to which vinegar is added.

Other successful pickles, in different combinations and textures: vegetable for soups in a jar, pumpkin in tomato juice in a jar, eggplant in tomato sauce in a jar. I invite you to try them all, with the promise that you will not regret their choice.

Pickle salads are gaining more and more fans because they bring together different tastes and textures, but put together they complement each other perfectly.

The salad can be eaten after 4-6 weeks, depending on the temperature at which the jars are kept. It would be preferable to keep them in a dark, cool place.


(approx. 3 l sweet and sour pickle salad)

200 ml of 9 ° white wine vinegar

80 g salt for pickles

1 teaspoon peppercorns

To see how I prepared the salad, I leave the movie below.


  • 2 canned tuna fillets in own juice (2 & # 215170 gr)
  • 1 canned sweet corn (350 gr)
  • 1 jar of preserved peas (650 gr)
  • 400 gr potatoes
  • 400 gr carrots
  • 1 jar of wall-mounted donuts (800 gr)
  • 1 jar of pickled cucumbers (800 gr)
  • salt
  • pepper
  • For mayonnaise:
  • 350 ml oil
  • 1 egg yolk
  • 1 teaspoon classic mustard
  • salt to taste
  • juice of 1/2 lemon

Assorted salad

- 3 tablespoons of red wine vinegar
- 2 cloves of garlic, crushed
- a teaspoon of dried oregano
- half a teaspoon of salt
- half a teaspoon of pepper
- half a teaspoon of sugar
- one third of a cup of extra-virgin olive oil

- 8 cups of green salad mixture (about 2 heads)
- a 150 g mozzarella broken into strips
- 3 medium tomatoes, cut into slices (optional)
- a cup of green beans, well boiled (optional)
- a quarter cup of boiled corn (optional)
- 3/4 cup baked red peppers (you can put from the can)
- half a cup of red hot peppers, thinly sliced
- half a cup of kalamata olives
- 100 g of spicy Italian salami, cut into strips
- a quarter cup of basil, finely chopped
- a small, red onion, thinly sliced

For dressing: mix together vinegar, garlic, oregano, salt, pepper and sugar. Gradually incorporate the oil, stirring constantly, until the dressing is homogeneous.

For the salad: in a large bowl, mix all the ingredients. Before serving, pour the dressing and mix gently to cover all ingredients.

Madness and heterogeneity in a banal and sometimes boring life. at least our meals should be more hearty! So, enjoy it assorted salad and remember to go out of style from time to time!

Method of preparation

Assorted summer salad

Chop the vegetables finely or larger (depending on preference). Add the knurr, oil and salt.

Assorted summer salad

Boil the potatoes in their skins and after they have cooled, clean them and cut them into cubes, then immediately