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Caprese salad

Caprese salad


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I have long wanted to prepare this salad, not because I was looking for a reasonable and pleasant diet, but because I have always been attracted to its name, history and appearance.
Caprese salad means not only a Mediterranean diet, hearty food, but also light and aesthetic, but also patriotism, the Italian flag and an interesting history, starting from the island of Capri, where its name comes from and where it was first prepared by a a chef who wanted to see the colors of his country, on plates and plates.
Caprese salad was first mentioned in 1924 in the evening menu of a hotel on the island of Capri (Hotel Capri Quisisana) because Filippo Tommaso Marinetti demanded the imposition of this dish in a healthy menu.
Later, in 1952, the dish became popular and became well known not only for its taste and flavors, but also for King Farouk of Egypt, who on the island of Capri asked for a light dish on his return from the beach. He was served what later became his favorite recipe, a Caprese salad sandwich between the two slices.
I prepared this salad as simple as possible, starting from the original recipe. More recently, various other variants have appeared, with minced garlic, parsley or various sauces. It seemed to me that the minimal recipe is not only the original one, but also what can really be called a light but consistent diet preparation.
The salad is easy and quick to prepare, but after cooking it should stay in the fridge for an hour.


Caprese salad with avocado

It's good to know that Avocado fruits are full of magnesium and potassium, they are nutrients that help lower blood pressure. Tomatoes are filled with lycopene and prevent colon cancer. Arugula and basil are antioxidants with anti-aging and anti-cancer properties. Yes mozzarella. protein and calcium.

ingredients

For 1 serving

1 hand of fresh arugula

1/2 avocado, pitted and sliced

3 slices of fresh mozzarella

fresh basil leaves

1 tablespoon extra virgin olive oil

1 1/2 teaspoons balsamic vinegar

generous knife tip of sugar or honey

cuser salt and freshly ground black pepper

Method of preparation

Arrange arugula leaves, avocado, mozzarella and tomato slices on a serving plate. On top, put the basil leaves.

How to prepare the dressing:

In a small bowl or jar, mix the olive oil with the balsamic vinegar, sugar / honey, salt and black pepper.


4 large ripe tomatoes, sliced, 1/2 kg freshly sliced ​​mozzarella cheese, 1 handful of fresh basil leaves, 2 tablespoons olive oil, sea salt (to taste), freshly ground black pepper (to taste).

Place the tomato slices on a large plate and add the cheese slices on top of the tomatoes.

Place a basil leaf on each slice of cheese, sprinkle with olive oil and season with salt and pepper. One of the best salads in the world is ready.

Caesar salad

Although its name suggests that it was invented by the Romans or that the first one was prepared in Italy, Caesar salad appeared in Tijuana (Mexico).

The creator was Cezar Cardini, an Italian chef who emigrated to Mexico, where he and his brother ran several restaurants in the tourist area of ​​Tijuana.

This salad attracted attention due to the extraordinary taste, inspired by an old family recipe.

Ingredient:

200 grams of well-washed lettuce, 1 chicken fillet, 50 grams of bread (croutons), 40 grams of parmesan, 4 or 6 tablespoons of Caesar sauce, 1 tablespoon of olive oil, 1 drop of lemon juice, 1 pinch of ground black pepper, 1 pinch of salt

Method of preparation:

To make the croutons, place the bread in the oven at 200ºC with heat from above and below. Cut a slice of bread about 50 grams into several strips and then cut each strip into small squares to make the croutons.

Put the croutons in a pan, put them in the oven and leave them for 5 minutes or until the croutons are well fried. Then take the tray out of the oven and set it aside.

Cut a piece of about 40 grams of Parmesan cheese and, using a very sharp knife, cut the cheese into thin square slices and set aside.

Take a thick piece of chicken breast fillets and season it with salt and black pepper on both sides. Put it in a pan in which you pour a tablespoon of olive oil. Set fire to the sea. When the oil has heated up, put the chicken in the pan and let it brown. Depending on the thickness of the chicken fillet, hold it for 3 to 5 minutes on one side. When it is golden brown on one side, turn it over and leave it for another 3 or 5 minutes. Add a drop of lemon juice so that the chicken breast fillet gets a special flavor and a beautiful color. Then take the chicken out of the pan and set it aside.

Cut 200 grams of well-washed lettuce, put it in a bowl and add half the amount of croutons and half parmesan.

Add two or four tablespoons of Caesar sauce. When everything is well mixed, transfer the salad to a clean salad bowl and sprinkle the rest of the cheese and squares of toast. Cut the chicken into strips and place it on top of the salad. Finally, add a few more tablespoons of Caesar sauce.

Russian salad

Although it is believed that the original recipe was prepared in Moscow by a French chef in 1860, the truth is that a similar salad already existed under the name "Russian".

In the cookbook The Modern Cook of the Anglo-Italian chef Charles Elmé Francatelli (1805-1876), published in 1845, there is already a recipe entitled Russian salad with lobster, anchovies, tuna, crab, olives, capers and mayonnaise. However, a Russian chef of French-Belgian origin, Lucien Olivier (1838-1883), popularized it.

In Russia and other Slavic countries it is a popular dish and famous for the fact that it is easy to prepare, it is not expensive and it looks good.

Ingredient:

1 kilogram of potatoes, 1/2 kilogram of carrots, 4 eggs, salt, 2 tablespoons of vinegar, mayonnaise, 2 tablespoons of olive oil.

Method of preparation:

Boil the potatoes, eggs and carrots in salted water. After boiling, cut everything into small cubes. Put the ingredients in a bowl, then mix half a teaspoon of salt with olive oil, vinegar and mayonnaise. When the sauce is ready, mix it with the rest of the ingredients.

Waldorf salad

And this salad, one of the most famous in the world, was first created in New York in 1893 at the famous Waldorf Hotel, the predecessor of the Waldorf-Astoria Hotel which opened in 1931.

The author of this salad is believed to be Oscar Tschirky, the hotel's director, although this information is controversial. In 1896 the Waldorf salad appeared in the cookbook The Cook Book by Oscar for Waldorf.

Ingredient:

Assorted salad, 2 celery stalks, 1 or 2 red apples, 1 cup white grapes, 1/4 cup blueberries, 1/4 cup walnuts, 1/4 cup chopped pineapple, 1 cup low-fat yogurt, 2 tablespoons mayonnaise, 1 pinch of salt and pepper

Method of preparation:

Mix mayonnaise and yogurt with salt and pepper, add pineapple and a little pineapple juice.

Cut the apple, remove the seeds and mix it with the yogurt sauce. Add to this mixture blueberries, grapes, celery and finally walnuts. The salad is ready!

Greek salad

The ancient Greek salad, also known as horiatiki salad, is a sample of freshness that characterizes the gastronomy of Greece.

This fresh and healthy salad is one of the most popular and one of its most typical variants is the one prepared in Turkey, where the ingredients are cut into smaller pieces.

Ingredient:

5 tomatoes, 1 red onion, 1 cucumber, salad, 150 grams of feta cheese, 1 can of black olives, olive oil, balsamic vinegar, salt and pepper to taste

Method of preparation:

Wash and cut the tomatoes. Peel a squash, grate it and squeeze the juice. Wash the salad and drain well. Cut the feta cheese into cubes.

Prepare the dressing from vinegar, salt oil, pepper. Mix well. Make a salad bed in a bowl and add the tomatoes, cucumbers, onions, feta cheese and olives. Season with dressing, to taste.

Coleslaw

Coleslaw is a refreshing and "crunchy" salad, another salad famous in the world and very popular in American cuisine. It is said that the origin is in the Roman period, being later adopted by European countries such as the Netherlands and England.

This is the main garnish of many American dishes, such as hot dogs and burgers. In addition to cabbage and carrots, you can add to this salad red cabbage, pineapple or apple, sometimes even a little yogurt to make the sauce less cumbersome.

Ingredient:

1 julienned white cabbage, 1 grated carrot on a large grater, ½ onion, finely chopped, ½ mayonnaise cup, ¼ milk cup, ¼ milk cup, ½ lemon (juice), ¼ sugar, 1 ½ white apple cider vinegar, fine salt and ground black pepper to taste.

Method of preparation:

In a bowl, mix the cabbage, onion and carrot and set the mixture aside.

To prepare the salad dressing, mix in a bowl all the other ingredients, then you can the desired amount of mayonnaise.

Once the sauce is ready, pour the mixture over the vegetables and mix well. Cover the bowl with plastic wrap and keep it cold for at least 3 hours before serving.

Tabou

The authentic taboulé recipe has parsley as the main ingredient, a lot of parsley, it is dominated by green, with notes of red due to tomato, white due to onion, mint and just a little bulgur (boiled and crushed wheat), all seasoned with lots of lemon juice and olive oil. This salad is also one of the best known in the world.

Taboulé is a very refreshing and light salad, flavorful and full of vitamins, especially vitamin C, which is provided by parsley in large quantities.

Ingredient:

3 tomatoes, 1 dried onion or 3 green onions, 3 bundles of parsley, mint, 2 tablespoons bulgur, 150 ml lemon juice, 10 ml extra virgin olive oil, salt

Method of preparation:

Wash the parsley and mint well, dry them well and chop them finely.

Wash the tomatoes and cut them very finely.

Peel an onion and finely chop it.

Mix everything in a bowl and add the 2 tablespoons of dressing and mix again.

Prepare the dressing with oil, salt and lemon juice. Add it when serving the salad.

These are the 6 most famous salads in the world. Which one have you tried so far? Which do you like? I like Caesar, Taboulé and Greek salad the most, but I can't say I dislike the others. If you have never prepared them, I recommend you do it, you will not regret it.


  • 125 gr of mozzarella
  • a medium tomato
  • 2 tablespoons extra virgin olive oil
  • 5-6 basil leaves
  • salt

Drain the mozzarella from the whey and cut it into 4 slices. Wash the tomato and wipe it with water, slice it and then place the two ingredients alternating them. Place the basil leaves between them, sprinkle with oil and lightly salt.
If you want more salad, double the quantities and for an intense basil aroma, break the leaves into small pieces by hand or chop them with a ceramic knife. Serve immediately.

Good job and good appetite!

A selection of salad recipes can be found here.

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  • 1 baguette or a small slice of bread
  • 250 gr mozzarella cheese
  • 2 medium tomatoes
  • 2 basil branches
  • 50 ml olive oil
  • salt
  • pepper

  • Cut the bread, tomatoes and mozzarella into 1 cm thick slices. Season the tomatoes with salt and pepper
    In a hot pan put 1 tablespoon of oil over place a slice of bread, and let it fry.

Repeat the operation with all the slices of bread and fry them until they become crispy and golden.

Heat the dough to 180 gr, grease a heat-resistant form with butter and arrange alternately the slices of bread, mozzarella and tomatoes so that on each slice of bread there is a slice of mozzarella and a slice of tomato.

Then put in the oven for 10-15 minutes) until the cheese melts slightly.

Remove from the oven, sprinkle with chopped basil and serve.

Good appetite!
For the recipe with step by step photos, I'm waiting for you on the blog!


Caprese salad

A summer salad, as simple as it is perfect. The original recipe includes only Mozzarella (preferably buffalo milk), well-ripened tomatoes, basil and olive oil.

I also came across variants in which capers, olives, garlic, oregano appear. However, the simplicity of the original recipe is worth trying, at least once. According to Italian tradition, Caprese salad is served as an "antipasti" (ie before the main course - an entree we would say more French).

How do you proceed?

  • Mozzarella cheese is cut into 3 - 4 mm thick slices. To look good, use cylindrical cheese bars, such as those from Paladin, for example.
  • Tomatoes are also cut into equally thick slices (3-4 mm).
  • Overlap a slice of Mozzarella over the slice of tomato. Then place a couple of fresh basil leaves on top of the Mozzarella. You just got an Italian flag, red-white-green: D.
  • Continue with another slice of tomato, one of Mozzarella, basil threads. And so on, until you run out of raw material.
  • Sprinkle with a pinch of salt, some freshly ground pepper, and sprinkle with extra virgin olive oil.
  • You can also squeeze a few drops of lemon juice.

That is all. Simple, eyes, tastes.

Have fun and see you healthy.


Caprese salad with avocado

1. In an bowl, mix the arugula, avocado and mozzarella slices or sliced ​​cottage cheese. On top, put the arugula leaves.

2. In another smaller bowl, mix the olive oil with the balsamic vinegar, salt and freshly ground black pepper. Put the sauce & icircn salad and mix well.

One of those easy weight loss recipes that could be eaten as a snack.

THEIA - Nutrition center is the first center in the Republic of Moldova that provides food education services: consultations with the nutritionist, body investigation at the TANITA analyzer, development of nutrition programs (weight loss, weight correction, nutrition correction, elimination of culinary dependencies, etc.), preparation personalized diets (children, pregnant women, the elderly, athletes, etc.), organizing seminars, workshops on nutrition, corporate nutrition programs and trainings, food education classes and cooking workshops in schools and kindergartens, etc.


Caprese salad

A summer salad, as simple as it is perfect. The original recipe includes only Mozzarella (preferably buffalo milk), well-ripened tomatoes, basil and olive oil.

I also came across variants in which capers, olives, garlic, oregano appear. However, the simplicity of the original recipe is worth trying, at least once. According to Italian tradition, Caprese salad is served as an "antipasti" (ie before the main course - an entree we would say more French).

How do you proceed?

  • Mozzarella cheese is cut into 3 - 4 mm thick slices. To look good, use cylindrical cheese bars, such as those from Paladin, for example.
  • Tomatoes are also cut into equally thick slices (3-4 mm).
  • Overlap a slice of Mozzarella over the slice of tomato. Then place a couple of fresh basil leaves on top of the Mozzarella. You just got an Italian flag, red-white-green: D.
  • Continue with another slice of tomato, one of Mozzarella, basil threads. And so on, until you run out of raw material.
  • Sprinkle with a pinch of salt, some freshly ground pepper, and sprinkle with extra virgin olive oil.
  • You can also squeeze a few drops of lemon juice.

That is all. Simple, eyes, tastes.

Have fun and see you healthy.


Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see more like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. We cut the tomatoes into slices of the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because it is salted prosciutto). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Caprese salad with avocado

1. In an bowl, mix the arugula, avocado and mozzarella slices or sliced ​​cottage cheese. On top, put the arugula leaves.

2. In another smaller bowl, mix the olive oil with the balsamic vinegar, salt and freshly ground black pepper. Put the sauce & icircn salad and mix well.

One of those easy weight loss recipes that could be eaten as a snack.

THEIA - Nutrition center is the first center in the Republic of Moldova that provides food education services: consultations with the nutritionist, body investigation at the TANITA analyzer, development of nutrition programs (weight loss, weight correction, nutrition correction, elimination of culinary dependencies, etc.), preparation personalized diets (children, pregnant women, the elderly, athletes, etc.), organizing seminars, workshops on nutrition, corporate nutrition programs and trainings, food education classes and cooking workshops in schools and kindergartens, etc.


A different Caprese salad

Preparation time: 20 minutes

Salad ingredients:

- 3 tablespoons of extra virgin olive oil

- 300g of cherry tomatoes, cut in half

- 100g of mozzarella pieces

Ingredients for pesto dressing:

- 2 coats of fresh basil leaves

- 100 ml of vegetable soup low in sodium

- 2 tablespoons extra virgin olive oil.

Method of preparation:

1. Cut the tofu into 4, then put the pieces in a towel, place a wooden chopper on top and press them using your body weight.

2. Cut tofu cubes. Heat the oil in a non-stick pan over medium heat, then add the tofu and salt and let the pieces cook until golden (about 15 minutes).

3. While the tofu is cooking, prepare the pesto sauce by mixing the basil, garlic, salt and pine nuts in a blender. Mix everything until the ingredients are finely chopped, then slowly add the vegetable soup, while the blender is running and then the olive oil, while it is working.

4. Mix the tomatoes with the mozzarella, fried tofu and baby spinach in a large bowl. Add the pesto dressing and the Caprese salad is ready!

This recipe for Caprese salad it has only a few ingredients in addition to the usual one, but we guarantee that they give a special flavor to the dish that goes great on a hot summer day!



Comments:

  1. Rayner

    It is simply matchless theme :)

  2. Connell

    no variants ...

  3. Runihura

    very valuable message

  4. Bogart

    the very valuable message



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