Salad with squids, vegetables and smoked cheese

Easy to prepare and very elegant on a plate, a salad with squid, vegetables and smoked cheese is well suited to the table for guests, or simply as or as a treat for yourself. Delicate tastes of mollusks are quite affordable, unlike other seafood, and just a couple of minutes are enough to cook them. For this salad, mini-squids are better suited – they are good because they have beautiful grill burns on them. To make it easier to carve them, you can slightly freeze fresh carcasses.

Mini squid 12 pieces
8 large cherry tomatoes
Sweet pepper 1 piece
Zucchini 1 piece
Garlic 1 clove
Lemon ½ pieces
Suluguni smoked cheese 100 g
Parsley 15 g
Olive oil 100 ml
Salt to taste
Fresh pepper

Squids are cleaned, washed and put on a napkin so that excess moisture is absorbed. Smoked suluguni grate on a coarse grater.

On the bottom side of the tomatoes make shallow cross-cut cuts. Dip them for half a minute in boiling water and immediately cool in water with ice, and then remove the skin, leaving the green stalks on six tomatoes.

Peel the leaves from the parsley stalks and chop finely, remove the core (if any) from the cloves of garlic and finely chop the clove or rub it on a special fine grater for garlic – to a slurry.

On the same grater, grate two tomatoes without scapes (or turn them into puree with a blender). Mix the chopped parsley, garlic and tomatoes, season with half a lemon juice, salt and pepper to taste and mix again.

Squid (with tentacles), along with coarsely chopped pepper and zucchini, fry in a frying pan on the grill with olive oil – until a golden grill appears on both sides, pepper and salt to taste.

Put vegetables in a deep plate, pour them with a dressing of parsley, garlic and tomatoes, on top – squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and pour over olive oil.

Salad with roasted tomatoes

It can be a great addition to steaks. As tomatoes, it is better to use cherry tomatoes. Firstly, they tolerate roasting perfectly because of their density, and secondly, in winter in our area only cherry tomatoes have a really tomato flavor.

Tomatoes 400 g
A mixture of lettuce leaves 75 g
Garlic 1 clove
Natural yogurt 200 ml
Olive oil 55 ml
Salt to taste
Ground black pepper

Medium-sized tomatoes cut into rings about a centimeter thick. Heat a frying pan, pour in a bit of olive oil and fry the tomato slices until crusted, then remove from heat.

Mix natural yogurt with 50 ml of olive oil. Smash a clove of garlic with a knife, cut into fibers and finely chop. Add chopped garlic to yogurt with butter, salt and pepper to taste.

Seasoning the mixture of lettuce leaves with the resulting sauce, garnish with rings of roasted tomatoes and serve when they have cooled slightly – or when they are still hot, this is a matter of taste.

Healthy and healthy food

Tuscan salad seasoned in the colors of the Italian flag. Just a few spoons are enough to form a pleasant heaviness in the stomach. A very useful thing from the point of view of the morning, when it is difficult to shove large doses of biomass in yourself, but you also want to eat. In addition to arugula, leaves of corn salad and sorrel feel confidently in this salad, but the green garlic behaves most ideally. Using it, you can, by the way, give up garlic. This salad generally allows for many plot deviations. For example, instead of salt, you can use soy sauce: in combination with beans, it is very appropriate. And to heighten the beauty, you can drop a little balsamic vinegar in a bowl.


Ground black pepper to taste
Canned beans 400 g
Salt to taste
Lemon 1 piece
Garlic 2 cloves
Olive oil 50 ml
Arugula 100 g
Curd cheese 200 g
Red onion

Open two cans of red beans in their own juice, drain the juice and rinse the beans in cold water. Those who want to use not canned, but independently cooked beans should think about cooking this salad in the evening. First, soak the beans overnight, and then cook them over low heat until cooked.

The finished beans are mixed with finely chopped red onions, greens, for example, arugula (which, for convenience of eating, you must first tear up with your hands), crushed garlic, olive oil, lemon juice and curd cheese.

Salt, pepper, give products two minutes to get used to each other and serve with a glass of Nobile di Montepulciano, if the wine is left from the evening.