10 cool salads with cheese

Tomatoes, olives, green peas, chicken fillet and ham perfectly complement the cheese.

1. Salad with cheese and garlic

Ingredients

300 g cheese;
4 cloves of garlic;
3 tablespoons of mayonnaise;
salt and pepper - to taste;
green onions - optional.

Manufacturing

Grate the cheese on a medium grater and pass the garlic through a press. Place everything in a bowl, season with mayonnaise, salt and pepper.

Place in the refrigerator for 1-2 hours. Sprinkle with green onions before serving.

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2. Salad with cheese and tomatoes

Ingredients

450 g cherry tomatoes;
250 g mozzarella;
1 bunch of basil, cilantro or other herbs;
3 tablespoons sunflower oil;
1 tablespoon olive oil;
salt and pepper - to taste.

Manufacturing

Cut the cherry into halves. Coarsely chop the cheese and herbs.

Place the ingredients in a deep bowl. Add oil, salt and pepper.

Prepare

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3. Salad with cheese and cucumbers

Ingredients

450 g cucumbers;
1 reddish onion;
1 small bunch of greens (dill and parsley);
100 g soft goat cheese;
½ teaspoon salt;
2 tablespoons of mayonnaise;
4 tablespoons low-fat yogurt;
2 tablespoons Greek yogurt;
1 teaspoon olive oil;
1 pinch of ground black pepper.

Manufacturing

Cut the cucumbers into slices, the onion into half rings. Finely chop the greens and crumble the cheese.

Place cucumbers and onions in a deep bowl. Salt, cover with film and leave in the refrigerator for 1-2 hours.

Then remove from the refrigerator and add the herbs. Season with mayonnaise and yogurt. Sprinkle cheese on top, drizzle with olive oil and pepper.

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4. Salad with cheese, radishes and celery

Ingredients

300 g blue cheese;
4 stalks of celery;
5 stalks of green onions;
6 radishes;
1 fork iceberg lettuce;
4 tablespoons of mayonnaise;
2 tablespoons Greek yogurt;
1 tablespoon wine vinegar;
salt and pepper - to taste.

Manufacturing

Crumble about ⅔ of the cheese. Cut the celery and onion into medium pieces, the radishes into thin slices, and the lettuce crosswise into four pieces 1.5–2 cm wide.

Place the remaining cheese in a small bowl and microwave for about 15 seconds. And then beat it in a blender with mayonnaise, yogurt, vinegar, salt and pepper. Place the resulting mixture in the refrigerator for 30–40 minutes.

Mix celery with radishes, cheese and onions. Divide the iceberg lettuce among four serving plates. Top with cheese sauce. Top with cheese and vegetables.

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5. Salad with cheese, tangerines and beets

Ingredients

150 g beets;
3 tangerines;
1 bunch of lettuce;
1 avocado;
150 g feta cheese or soft goat cheese;
50 g peeled pistachios;
1 teaspoon lemon juice;
60 ml orange juice (preferably freshly squeezed);
2 teaspoons orange zest;
1½ spoons of honey;
½ teaspoon Dijon mustard;
¼ teaspoon salt;
3 tablespoons vegetable oil;
½ tablespoon poppy seeds.

Manufacturing

Boil the beets. Divide the tangerines into slices and remove their skins. Tear the salad with your hands. Cut the avocado and beets into small cubes. Mash the cheese.

Place the lettuce at the bottom of the salad bowl, top it with beets, tangerines, pistachios and avocado, sprinkled with lemon juice. Sprinkle with cheese.

For the dressing, whisk orange juice, zest, honey, mustard, salt and oil in a blender. Then add poppy seeds. Drizzle the dressing over the salad just before serving.

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6. Salad with cheese and green peas

Ingredients

8 slices bacon;
3 tablespoons sour cream;
3 tablespoons of mayonnaise;
1 tablespoon apple cider vinegar;
1 pinch of salt;
1 onion;
150 g cheese;
1 bunch of parsley;
300 g of fresh or canned green peas.

Manufacturing

Cut the bacon into pieces no larger than 1 cm. Fry them in a heated frying pan and place them on paper towels to cool.

For the sauce, mix sour cream, mayonnaise, apple cider vinegar and salt.

Cut the onion and cheese into small cubes, finely chop the parsley. Place all ingredients in a bowl and add peas. Season the salad and stir well.

Prepare

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7. Salad with cheese and ham

Ingredients

1 pickled cucumber;
3 stalks of green onions;
2 stalks of celery;
350 g ham;
250 g creamy cheese;
3 tablespoons of mayonnaise;
1 tablespoon grainy mustard;
pepper and salt - to taste;
greens - for decoration.

Manufacturing

Finely chop the cucumber, onion and celery. Cut the ham into cubes.

Place all ingredients in a bowl. Add cheese, mayonnaise, mustard, pepper and salt. Stir, garnish with herbs and serve.

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8. Salad with cheese and chicken fillet

Ingredients

200 g chicken fillet;
4 slices of bacon;
2 stalks of celery;
1 onion;
3-4 stalks of green onions;
150 g semi-hard cheese;
salt and pepper - to taste;
60 ml mayonnaise;
120 ml sour cream;
lettuce for decoration - optional.

Manufacturing

Boil the chicken until cooked through, about 25 minutes. Cut the bacon into pieces and brown in a frying pan.

Finely chop the fillet, celery and onion. Grate the cheese. Place everything in a deep bowl, add salt and pepper to your taste.

For the sauce, mix mayonnaise and sour cream and season the dish. Before serving, place it on a flat plate with lettuce leaves.

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9. Salad with cheese, pasta and olives

Ingredients

200 g cherry tomatoes;
100 g pitted olives;
1 cucumber;
1 small onion;
150 g feta cheese;
1 clove of garlic;
400 g fusilli pasta (or others of your choice);
300 g Greek yogurt or mayonnaise;
3 tablespoons lemon juice;
2 tablespoons reddish wine vinegar;
1 teaspoon dried dill;
½ teaspoon dried oregano;
3 tablespoons olive oil;
salt and pepper - to taste.

Manufacturing

Cut the cherry and olives into halves, the cucumber into large pieces, and chop the onion. Mash the feta. Pass the garlic through a press.

Cook the pasta. Drain in a colander and cool.

For the sauce, combine yogurt, garlic, lemon juice, vinegar, dill, oregano and oil. Place pasta and vegetables in a deep bowl. Season the salad with salt and pepper.

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10. Warm salad with cheese and potatoes

Ingredients

400 g small potatoes;
1 onion;
1 celery stalk;
100 g soft goat cheese;
1 bunch of greens;
1 tablespoon wine vinegar;
1 teaspoon Dijon mustard;
2 tablespoons olive oil;
3 tablespoons of mayonnaise;
salt and pepper - to taste.

Manufacturing

Wash and peel the potatoes thoroughly (young ones can be tossed in the skins). Cut into halves and cook. Then drain the water and cool.

Cut the onion and celery into small cubes. Mash the cheese. Finely chop the greens.

In a blender, beat vinegar, mustard, oil and mayonnaise. Pour sauce over potatoes, cheese, onions, herbs and celery. Stir the ingredients, add salt and pepper.

Salads with cheese

Cheese is one of the goods that cannot be replaced with anything - neither in culinary nor in dietary terms. The taste of the cheese is so rich that it can most decisively improve the character of the dish to which it is added. Recipes for salads with cheese are as diverse as any other - because no other thing in the world has so many types, styles and varieties. Soft, semi-soft and hard cheeses, fresh cheeses, aged and with washed rinds, cheeses with blue mold and snow-white mold, goat and sheep cheeses, cheeses made from cow's milk and buffalo milk. There are so many cheeses in the world! and for every cheese we have a recipe for a tasty, nutritious and healthy salad .

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Cheese salads

Cheese salad is a tasty and quite easy-to-make dish that will be appropriate both on a festive table and in the daily diet. The cheese has beautiful taste properties, it is rich in mineral substances, namely potassium salts, as well as vitamins: thiamine, riboflavin, vitamin A and others. In addition, cheese contains up to 30% real protein and almost twice as much milk fat. To make cheese salads, different types of cheeses and their compositions are used. Usually, before adding to a dish, cheese is cut into small cubes or grated. A variety of products can be added as additional ingredients: mushrooms, meat, spinach, celery, corn, grapes, nuts and tropical fruits. Mayonnaise or sour cream is often used to dress cheese salads.

Salad with apple, cheese and fresh cucumber

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Salad with strawberries and mozzarella cheese

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Spring salad with Adyghe cheese and linseed oil

The most ordinary recipe for a spring salad of vegetables and herbs can be enriched by adding Adyghe cheese to it. The dish turns out not only healthy and tasty, but also beautiful. Adyghe cheese can be replaced with feta cheese or Imeretian cheese. The main thing is that the cheese is St.

Ham and cheese salad with pancakes

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Fruit and vegetable salad with cheese

Fruit and vegetable salad with soft cheese will appeal to experimental cooks who do not like monotony. The recipe can be changed according to your own taste and availability of goods. For example, if there are no plums, you can take grapes and replace the peaches with melon. I don't want to.

Beetroot salad with feta cheese

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Beet salad with melted cheese

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Vegetable salad with fried suluguni cheese

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Roasted beet salad with goat cheese

For a salad for 4 servings, 1 small puck of young goat cheese is enough. In this salad, the cheese is just a nice complement to the baked beets, seasoned with a dressing of grain mustard, olive oil and lemon juice. You can use beets for salad.

Grilled halloumi cheese salad

Halloumi is a common Cypriot snow-white cheese. The cheese is made from the consistency of sheep and goat milk with the addition of dried mint. For this salad, the cheese is cut into pieces, rolled in eggs and breadcrumbs, and fried until golden brown. Fried cheese off.

section: Cheese salads

Mozzarella salad with strawberries, chard, spinach and arugula

A light spring salad, where both the color palette and smells invite you to think that the dish is not only tasty, but also healthy. The salad perfectly combines healthy chard, arugula and spinach with fragrant strawberries and delicious mozzarella. And before.

section: Vegetable salads

Greenish salad with mozzarella and walnuts

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section: Vegetable salads

Cheese baskets with mozzarella salad, tomatoes and green onions

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section: Cottage cheese and cottage cheese snacks

Warm eggplant salad with cheese

Fried eggplants are just some kind of parable. And at the moment it’s the season to have a blast. For the salad, eggplants are fried in advance and combined with cheese. .

section: Eggplant salad

Potato salad with feta

Most often, potato salads are classified as languid dishes, but not in this case. Paired with lettuce, juicy tomatoes and feta, this potato salad is light and delicious for summer.

section: Potato salads

Spring salad with mozzarella (for a picnic)

Recipe for spring salad with vegetables and mozzarella. The dressing was prepared on the basis of a traditional French sauce, adding a lot of fresh herbs, sour cream and Dijon mustard. We recommend keeping this recipe in mind when planning your picnic menu.

section: Vegetable salads

Ham salad with cheese, mushrooms and tomatoes

An ordinary salad that will appeal to those who don’t mind a combination of cheese, ham and mayonnaise. For spiciness, you can add a clove of garlic or any other hot spice.

section: Meat salads

Pasta salad with cheese and olives

Hearty Mediterranean-style pasta salad with olives, feta cheese and vegetables is quick and easy to prepare. The pasta should be slightly undercooked (al dente), then it will retain its shape perfectly. Before serving, the pasta salad is best oh.

section: Pasta salads

Squid salad with prunes

The squid salad with prunes has a very exciting combination of “hearty and sweet”. Squid for salad must be cleaned, then very quickly boiled and cut into strips. Wash the pitted prunes and soak them in cool water.

section: Squid salads

Salad in a loaf

Cheese salad with tomatoes and croutons in homemade baguette tartlets. Tartlets are prepared from two slices, a hole is cut out in one of them and placed on the whole slice.

section: Cheese salads

Tricolor avocado salad with mozzarella

Three-color avocado salad with mozzarella: a recipe for Italian cuisine.

section: Italian cuisine

Ham and cheese salad

Ham and cheese salad.

section: Cheese salads

Carrot salad with cheese

Carrot salad with cheese: a recipe for dinner or lunch.

section: Carrot salads

Salad with grapes, ham and doorway blue cheese

Salad with grapes, ham and doorway blue cheese.

section: Cheese salads

Greek salad

This salad has become the hallmark of Greek cuisine. Although there are more than enough options for Greek salad, the main ingredients in the recipe are preserved almost constantly - feta and the freshest juicy vegetables. You don't need any special sauce for the salad, just enough.

section: Vegetable salads

Scallop salad with tomatoes and mozzarella

sea scallops (frozen), lemon juice, green lettuce, cherry tomatoes, mozzarella cheese, garlic, vegetable oil, olive oil, Tabasco sauce, balsamic vinegar, sugar, salt, dark pepper (ground)

section: Cheese salads, Seafood salads

Recipe: Cheese salad with garlic

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Thanks to cheese, the salad is incredibly healthy. After all, cheese is a natural source of mineral complexes and vitamins. In fact, cheese also contains a lot of protein, which is important for maintaining our muscles in good shape.

Usually, to make this salad, hard cheeses are used, previously grated. Although from time to time it is permissible to use soft ones, such as feta, cheese or Adyghe cheese.

Garlic adds sharpness and piquancy to the salad. It seems to complete the overall taste palette with its wonderful, fiery aftertaste. By the way, garlic as an ingredient also acts as our protector against colds and viral infections.

Apart from everything else, various vegetables are put into the cheese salad. Among which are corn, tomatoes, eggplants, cucumbers, etc. Additional smell and taste are given by prunes or no matter what fresh herbs. To add additional satiety to the salad, it is permissible to include meat (or fish) components.

Cheese salad is easy to make. I must say that choosing a gas station for it is easier than usual. Here, naturally, light salad mayonnaise is welcome, but you can use homemade mixtures with mustard and sour cream.

In general, cheese salad is difficult to classify as a specific salad category. Quickly, this is something mixed, or in another way – a mixed salad. In any case, we highly recommend that you try cooking this dish, and we also share the best recipes.

Regular salad

Ingredients needed to make a regular salad:

Russian cheese – 150 g
chicken egg – 1 pc.
garlic – 3 cloves
mayonnaise – 0.5 cups
salt, ground dark pepper - a pinch

Eggplant salad

Ingredients needed to make eggplant salad:

eggplants – 3 pcs.
Estonian cheese – 150 g
garlic – 2 cloves
sweet pepper – 2 pcs.
tomatoes – 5 pcs.
dill, parsley, cilantro – 100 g
salt - a pinch
sunflower oil – 30 g

Eggplants need to be peeled and cut into slices. After this, fry in a frying pan with hot sunflower oil.

Tomatoes must be washed and cut into strips. Also cut the seeded sweet pepper. Wash parsley, dill and cilantro, dry and finely chop.

This salad requires that all ingredients be laid out in layers. First you need to lay out the eggplants, which are sprinkled with chopped garlic and grated cheese on a medium grater. Next add peppers, tomatoes and all the herbs. But any layer of salad should be lightly salted. Before serving, you need to put the salad in the refrigerator for some time.

Pea salad

Ingredients needed to make pea salad:

Russian cheese – 300 g
boiled chicken eggs – 3 pcs.
garlic – 3 cloves
green onion feathers – 100 g
mayonnaise – 150 g
pickled green peas – 4 tbsp.
salt - a pinch

The cheese in this salad should be cut into narrow strips. Boil the eggs until thick, peel and cut into small pieces. Wash green onions, dry and finely chop. Mix the prepared ingredients, add finely chopped garlic, the required amount of green peas from a jar, sprinkle with salt and pour over mayonnaise. Stir moderately prepared salad.

Salad with cheese

Ingredients needed to make cheese salad:

feta cheese – 200 g
tomatoes – 4 pcs.
sweet pepper – 4 pcs.
fresh cucumbers – 1 pc.
garlic – 3 cloves
sour cream – 100 g
fresh parsley and celery – 50 g
salt - a pinch

Tomatoes must be washed and cut into circles. Peel the sweet pepper, cut out the seeds and cut the flesh into rings. Wash the cucumber and cut into cubes. Wash parsley and cilantro, dry and finely chop. The cheese needs to be crumbled and mixed with garlic crushed through a press.

Mix all the prepared salad ingredients, sprinkle with salt if necessary and pour over sour cream. Stir the prepared salad moderately.

Salad with prunes

Ingredients needed to make prune salad:

processed cheese – 200 g
garlic – 3 cloves
boiled eggs – 5 pcs.
prunes – 300 g
walnut kernels – 100 g
green onion feathers – 100 g
mayonnaise – 200 g

Processed cheese, before cooking, should be placed in the freezer for some time so that it is hard, otherwise it will not rub. Later, grate it and mix with chopped garlic, and then place it as the first layer on a plate.

Grease the cheese with mayonnaise. Then finely chop the green onion and mix it with chopped boiled eggs. Spread this mixture onto the next layer. Cut the prunes into strips and place on the onion and eggs. Next, pour over mayonnaise. Place the crushed walnuts at the end. The layer must be repeated again and the last layer must be greased with mayonnaise.

After preparation, you need to put the salad in the refrigerator for impregnation.

Beet salad

Ingredients needed to make the salad:

red beets – 400 g
processed cheese – 200 g
walnut kernels – 100 g
garlic – 5 cloves
mayonnaise – 200 g
fresh parsley – 30 g
salt - a pinch

The beets need to be boiled with the skins on, cooled, peeled and grated. The cheese should be placed in the freezer for several hours, then grated and mixed with beets. Also add finely chopped garlic and crushed walnuts. Mix all ingredients, add finely chopped parsley, salt and mayonnaise. Stir the finished salad moderately.

Avocado salad

Ingredients needed to make avocado salad:

avocado – 2 pcs.
Edam cheese – 250 g
lemon juice – 3 tbsp.
olive oil – 8 tbsp.
crushed mint - 3 tbsp.
salt, ground dark pepper - a pinch
salted flour - 1 tbsp.
sunflower oil – 2 tbsp.
lettuce leaves – 200 g
parsley – 3 sprigs

To prepare the sauce for this salad, you need to blend olive oil, lemon juice, mint, salt and pepper in a blender.

The cheese must be cut into pieces, not very finely, rolled in flour and placed in a frying pan with hot sunflower oil. Fry until you get a golden crust.

Peel the avocado, remove the pit and cut the flesh into slices. Wash the salad, dry it and tear it into small pieces with your hands. Mix the avocado salad with the sauce and place on a plate. Place the grilled cheese on top and pour the remaining sauce over it. It should be decorated with sprigs of fresh parsley and consumed fresh or served to guests.

Pineapple salad

Ingredients needed to make the salad:

canned pineapples – 1 can
Estonian cheese – 300 g
garlic – 4 cloves
mayonnaise – 250 g

The jar of pineapples needs to be opened, the syrup drained and cut into cubes, but if the pineapples are not in rings, but in pieces, then they can be eaten whole, or they can be cut into small pieces. Grate the cheese on a large-mesh grater. Mix pineapples with cheese and add crushed garlic. Mix all the ingredients, pour in the required amount of mayonnaise so that the salad is not dry. Stir the prepared salad moderately and serve immediately.

Lentil salad

Ingredients needed to make lentil salad:

lentils – 200 g
water – 4 glasses
blue onion – 1 pc.
reddish paprika – 2 pods
garlic – 2 cloves
fresh basil – 100 g
balsamic vinegar - 1 tbsp.
lemon juice – 1 tbsp.
olive oil – 2 tbsp.
green lettuce leaves – 50 g
tomatoes – 1 pc.
feta cheese – 150 g

The lentils must be washed and covered with water, salt and brought to a boil. It should not be cooked for long, about 20 minutes, so that the lentils do not become too soft. When the lentils are ready, drain and rinse under cool water.

Peel the onion and chop finely. Also chop the garlic and place it together with the onion in a frying pan with hot olive oil. When cooked through, place on lentils. Cut the peeled paprika there. Sprinkle everything with finely chopped basil, pour olive oil and balsamic vinegar. The finished salad should be sprinkled with a small amount of salt and dark pepper. This salad must marinate well, so you need to put it in the refrigerator before eating. Just not for long, maybe an hour or so.

Wash the lettuce leaves (very carefully to remove all the sand) and dry them, and then cut them very finely. Crumble or mash the feta with a fork.

When the salad is marinated, sprinkle it with feta and finely chopped lettuce leaves. In this form you can already serve it on the table or treat guests.

10 cool salads with cheese