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According to archaeologists, cheese began to be made in the Neolithic period, when they discovered the property of milk to curdle at a warm temperature. In ancient Greece, cheese-making was already a common thing, and in Homer’s Odyssey you can read in detail how the cyclops Polyphemus cooked cheese. The ancient Romans were very skilled in this business, who especially appreciated the “moon” cheese. Roman lovers, describing the beauty of the lady of the heart, compared it with this particular kind of cheese.
Now cheese is a popular product in all countries, many dishes and snacks are prepared from it. We offer you recipes for salads with cheese that will decorate your table and please your loved ones!
Pumpkin mix
Pumpkin is the largest berry in the world, and only 200 are edible among 800 varieties. Not only yellow, orange and green pumpkins are grown, but also white and black, spotted and striped. Baked pumpkin is wonderfully combined with hard cheese, so their combination is popular in salads. And if you add arugula to the dish, which has a specific taste due to mustard oil, the snack turns into a real culinary masterpiece!
For the salad, you will need:
- sweet orange pumpkin — 300 g
- any hard cheese — 150 g
- spinach — 50 g
- arugula — 50 g
- sesame — 1 tbsp. l.
- olive oil-to taste
- salt and black pepper – to taste
Cut the pumpkin into pieces, sprinkle it with olive oil and bake in the oven for half an hour at a temperature of 180-200 °C. Chop the cheese into thin plates. Put the washed spinach and arugula leaves in a plate, place the pieces of pumpkin and cheese on top, pour olive oil, salt, pepper and sprinkle with sesame seeds. A beautiful salad with hard cheese will decorate the festive table and will be a pleasant addition to lunch or dinner.
Healthy snack with goat cheese
No less delicious salad is obtained with goat cheese, rich in lactic acid bacteria. In addition, this cheese is instantly digested and does not cause allergies. Let’s try to make a salad with vegetables and cheese from goat’s milk, adding chickpeas, beetroot and spinach rich in amino acids to it.
For a delicate and flavorful snack, you need the following ingredients:
- dry chickpeas-50 g
- small beetroot — 2 pcs.
- soft goat cheese — 100 g
- spinach — 50 g
For refueling:
- olive oil-to taste
- provencal herbs – to taste
- garlic — 2 cloves
- salt and black pepper – to taste
Fill the chickpeas with cold water and leave for 8-12 hours, and then cook it for an hour over medium heat. Boil the beetroot in advance, but it is best to bake it in foil so that the taste of the vegetable becomes more vivid and expressive. Cool the finished chickpeas, wash the spinach, and cut the beetroot and goat cheese into cubes. Add the herbs of Provence, salt, pepper and crushed garlic to a small amount of olive oil. Mix all the ingredients, pour the fragrant dressing on top and serve this beauty on the table!
Fruit and cheese dessert
Vegetable salads were the first to be prepared by the Romans, and who came up with the idea of mixing fruit with a sweet dressing, history is silent. In any case, thanks to this cook, we have juicy, delicious and healthy desserts. Fruit and cheese salad is suitable for breakfast and a snack, because it is not only light, but also satisfying, and cooking it is a real pleasure!
Prepare the following products:
- cream cheese or unsalted cheese — 60 g
- red grapes — 50 g
- sweet apple — 1 pc.
- walnut — 30 g
- a few lettuce leaves
For refueling:
- liquid honey — 1 tbsp. l.
- orange juice — 1 tbsp.
Cut the grapes in half, remove the seeds, and chop the apple into cubes. Tear the salad into pieces with your hands, cut the halves of peeled walnuts into four parts. Cut the soft cheese or cheese into pieces, and mix the freshly squeezed orange juice and honey for the sauce. Combine fruits, nuts and lettuce in a bowl, put cheese cubes or small pieces of soft cheese on top, pour them with a sweet and fragrant dressing and enjoy a refreshing vitamin dessert!
Italian salad
Salads with mozzarella cheese are distinguished by the sophistication that is inherent in Italian cuisine. This kind of cheese is made by hand, for the first time it was learned to make medieval monks. They kneaded the curdled milk to the consistency of dough, and then stretched it and formed balls. Mozzarella is rich in bacteria that are useful for the intestines, so these salads are the best prevention of dysbiosis and any digestive problems. Mozzarella, olives, tomatoes and peppers are in perfect harmony with each other, so this salad will not only saturate you, but also charge you with optimism for the whole day!
Prepare the necessary products:
- mozzarella — 150 g
- seedless olives-70 g
- cherry tomatoes — 8-10 pcs.
- yellow and red bell peppers-half each
- spinach or other greens-30 g
For refueling:
- olive oil — 2 tbsp.
- juice of 1 lemon
- salt and black pepper – to taste
Cut the tomatoes and mozzarella balls in half, finely chop the bell pepper and rinse the spinach well. Mix the ingredients, adding olives to them. Prepare a dressing of olive oil and lemon juice. Pour the resulting sauce over the salad, not forgetting to add salt and pepper.
Spicy appetizer with roquefort
Salad with cheese with mold has a noble taste, which will be appreciated not only by cheese gourmets, but also by lovers of healthy salads. Once cheese mold was obtained from moldy bread, and now special mushrooms are added to the milk mass, piercing the cheese heads with a spoke so that the mold spreads throughout the cheese. It is believed that people discovered this unusual product by accident, leaving the cheese in the heat, and after trying it and being surprised how delicious it is. Thanks to this, we can enjoy delicious dishes. Roquefort and other varieties of cheese with mold are wonderfully combined with meat, eggs and avocado. It turns out appetizing and very satisfying!
So, take the following ingredients:
- roquefort or gorgonzola — 100 g
- avocado — 1 pc.
- egg — 1 pc.
- bacon — 100 g
- chicken breast — 100 g
- half an onion
- tomato — 1 pc.
- a few green onion feathers
- a few lettuce leaves
- salt and black pepper – to taste
Boil the chicken breast, lightly fry it in a small amount of olive oil and chop it into cubes. Also fry the bacon in a frying pan until it is browned and crispy, then tear it into pieces. Cut the boiled egg, avocado, onion and tomato into cubes, chop the green onions and chop the salad leaves with your hands. Arrange the vegetables and meat in heaps on a dish, season with salt, pepper, garnish with herbs, sprinkle with olive oil and immediately serve the dish on the table. This salad will be a full meal for you.
Delicious halumi
Salad with fried haloumi cheese will be a gastronomic discovery for you. Haloumi is a brine cheese from the coast of Cyprus, dense and salty. It does not melt, so it is ideal for grilling. In addition, the cheese retains its shape in salads and hot dishes, so you don’t have to worry about aesthetics!
Here’s what you’ll need to prepare a snack:
- halumi cheese-150 g
- zucchini — 1 pc.
- cucumber — 1 pc.
- bulgarian pepper — 1 pc.
- tomato — 1 pc.
- olives — 30 g
- red onion — 1 pc.
- a few lettuce leaves
For refueling:
- olive oil — 1 tbsp.
- juice of half a lemon
- soy sauce — 1 tsp.
Chop part of the zucchini into thin plates along with the peel, cut the bell pepper into several parts and bake the vegetables in the oven for 20 minutes at 180 °C (the time may vary depending on the power of the stove and the thickness of the pieces). 5-7 minutes before cooking, put the quarters or halves of the tomato to the vegetables.
Cut the haloumi cheese into slices and fry it in a grill pan until it is ruddy with appetizing brown stripes, cut the red onion into half rings, and the fresh cucumber into circles.
Put the lettuce leaves on a plate, put all the other ingredients on top, and place the fried cheese at the top of the picturesque composition. Pour a dressing of olive oil, soy sauce and lemon juice over the snack.
By the way, the right halumi creaks on the teeth, so rather taste the salad with fried cheese to check whether the halumi meets the standard of quality, and at the same time enjoy a delicious snack!
Mediterranean taste
Feta cheese comes from ancient Greece, and it is prepared from dried and chopped salted cottage cheese. Sometimes it is kept in brine for more than three months to make the taste brighter and deeper. After tasting feta, you will feel a mixture of salty, sour and spicy shades — such a unique bouquet makes salads even more diverse and delicious.
Among the recipes for salads with feta cheese, one of the most successful is a combination with potatoes, egg, green olives and tomatoes.
Prepare the products for the salad:
- feta cheese-100 g
- potatoes-500 g
- tomato — 1 pc.
- green olives stuffed with pepper paste or without filling — 30 g
- egg — 1 pc.
- any greens – to taste
For refueling:
- olive oil — 2 tbsp.
- mustard seeds — 1 tsp.
- juice of 1 lemon
Boil the potatoes in a uniform, peel and chop them into cubes. Similarly, cut the feta and tomato, and cut the olives in half. If you do not like spicy, take olives without filling.
Mix the products in a bowl, pour the spicy dressing and garnish with slices of boiled egg and herbs. There is no need to salt the salad — feta and olives are quite enough to enjoy a Mediterranean snack!
Vitamin Explosion
Take a closer look at this recipe for salad with cheese. It is incredibly light, healthy and satisfying-and all thanks to the cheese, which gives the dish tenderness and velvety. This cheese is a real storehouse of calcium and other trace elements, without it it is difficult to imagine a modern diet of a person who cares about his health.
Radish is the main guardian of vitamin C, so this vegetable was very much appreciated by the ancient Egyptians. Moreover, some Mexicans still sing odes to this root crop and organize a radish night before the New Year. And we can arrange breakfasts, lunches and dinners with this useful vegetable, which in combination with cheese is absorbed even better.
You need quite a few products:
- cheese — 100 g
- medium cucumber — 1 pc.
- radish — 100 g
- a few green onion feathers
- mixed salad — to taste
For refueling:
- vegetable oil — 1 tbsp. l.
- balsamic vinegar-0.5 tsp.
- black pepper — to taste
Cut the cheese into cubes, and if it is very soft, crumble it into pieces. Cut the radish and cucumber into thin circles, and finely chop the green onions. Mix the products in a bowl, including a mixed salad, season with any vegetable oil mixed with balsamic vinegar and black pepper.
Salads with cheese are a real storehouse of inspiration and exquisite taste, especially if you show imagination in the kitchen and bring something of your own to the ready-made recipes. Share your findings!