Ultimate Salad Collection – ideal for any occasion. These salads are easy to prepare, packed with flavor, and great for any meal.
Eggplant and Tomato Salad
Ingredients:
- Eggplants, sliced thinly (about 2 mm)
- Tomatoes, sliced
- Mozzarella cheese or any other cheese
Dressing:
- Garlic
- Basil
- Olive oil
- Salt
Preparation:
- Slice the eggplants into thin rounds, about 2 mm thick. Lightly fry them in a pan with a little oil (or without oil if preferred) until golden on both sides.
- Slice the tomatoes into rounds.
- Prepare the dressing by mixing garlic, basil, olive oil, and salt, either in a mortar and pestle or a blender.
- Alternate layers of eggplant and tomato slices, stacking them in a dome shape. Insert slices of mozzarella or another cheese between the layers and drizzle with the dressing.
Potato Salad with Bacon
Ingredients:
- Potatoes
- Bacon (only the red part)
- Onion
- Vinegar
- Oil
- Salt
- Pepper
- Parsley
- seasoning
Preparation:
- Boil whole potatoes in water with seasoning until cooked. Peel the potatoes while still hot and cut them into smaller pieces.
- Fry finely chopped bacon and pour it over the potatoes, including the hot oil used for frying.
- Add thinly sliced or grated onion to the potatoes.
- Season with salt, pepper, vinegar, and oil. Garnish with parsley.
Rice and Chicken Salad
Ingredients:
- 350 g rice (white, brown, or mixed)
- 350 g chicken breast
- 2 roasted peppers
- 2 garlic cloves
- 1 lemon
- 1 sprig of rosemary
- Basil
- Mint
- Olive oil
- Salt
- Pepper
Preparation:
- Cook the rice in boiling salted water. Note that brown rice takes about three times longer to cook than white rice. Drain the cooked rice, rinse it briefly under cold water, and let it cool.
- Cut the chicken into pieces. Heat 2 tablespoons of oil in a pan, add finely chopped garlic and the rosemary sprig, and sauté the chicken until golden. Season with salt and pepper.
- Peel and clean the roasted peppers, remove the seeds and stems, dice them, and add to the chicken to cook together.
- In a bowl, combine the cooled rice with 2 tablespoons of olive oil, juice of half a lemon, chopped mint, and basil. Add the cooked chicken and peppers, and mix everything thoroughly.
- Serve the salad warm or cold.
