home Audience 4 Pepper and tomato salad: delicious recipes with photos. Tomato and pepper salad Tomato and pepper salads with vegetable oil

Pepper and tomato salad: delicious recipes with photos. Tomato and pepper salad Tomato and pepper salads with vegetable oil

Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, it is better to put red bell peppers in a salad with white cabbage, and green bell peppers in a salad with tomatoes.

The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized jars in any convenient way and immediately sealed with lids.

Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.

Bell pepper and cabbage salad for the winter

A simple but tasty salad made from bell peppers and bell peppers, easy to prepare and eaten quickly.

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.

Carrots can be grated to make Korean salads, or cut into thin slices. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.

2 kg cauliflower;
750 gr. bell pepper;
500 gr. onions;
15 peas of a mixture of black and allspice.

Marinade:

1.3 liters of water;
2 tablespoons salt%
200 gr. Sahara;
200 ml vinegar (9%);
200 ml refined oil.

Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, tamping lightly.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately turn off the heat.

Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”

Bell pepper salad with tomatoes

Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.

Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.

Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet pepper cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.

Green tomato salad

A salad made from bell peppers has excellent taste and attractive appearance.

We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.

Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.

Place all the vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

Place the salad in clean, sterilized jars and fill with the juice that is released during the process of stewing the vegetables. Then sterilize the jars in boiling water for 10 minutes. Then seal it hermetically. Cool in air, turning the top upside down.

Today we will talk about preparations for preparing tomato salad for the winter. There will be several recipes for very tasty salads that you will eat with a bang in winter.

There is probably not a single summer resident who does not plant tomatoes in his garden, and there are many varieties of this vegetable.

And the variety of tasty and healthy dishes that include tomatoes is simply amazing, which is why tomatoes are distributed all over the world.

Tomatoes are not only red, but also pink, yellow, brown, black and of course green.

The most interesting thing is that when tomatoes were brought to Russia, they were used as ornamental plants, precisely because of the attractiveness of the red fruits.

Now not a single table is complete without this wonderful vegetable.

Let's get started with a detailed acquaintance with recipes for preparing tomato salads

Pink tomato salad

Ingredients:

Preparation:

Place a sprig of parsley in a sterile jar

2. Cut the onion into slices

3. Cut the tomatoes into slices

4. Place everything in layers in a jar

5. Pour water into the pan

6. Add sugar, salt, vinegar, put on fire and bring, stirring, to a boil

7. Pour the marinade into jars

8. Add 1 tablespoon of vegetable oil

9. Line the bottom of the pan with a towel, set out the jars and cover with sterilized lids

10. Fill with water and sterilize from the moment of boiling for 5-7 minutes

11. Roll up the lids, turn them over, cover with a warm cloth and leave until completely cool.

Finger-licking tomato salad for the winter

Ingredients:

How many tomatoes will go in?
Garlic
Parsley
Ground black pepper

For marinade for 1.5 liters of water you need:

1.5 tablespoons salt
2.5 tbsp. l. Sahara
Black peppercorns
2 bay leaves
25 gr. vinegar 9%

Preparation:

For the marinade, add bay leaf, a handful of pepper, sugar, salt, vinegar to one bowl.

2. Pour boiled water over everything, stir and put on fire, bring to a boil

3. Wash the tomatoes and cut them into slices

4. Cut the onion into half rings

5. Peel the garlic and cut into large rings

6. Place a handful of peppers and garlic to taste in sterilized jars.

7. Sprinkle a layer of tomato with ground pepper to taste, a few leaves of parsley to taste and add a layer of onion

8. Lay out in layers until the jar is full

9. Fill the jars with marinade and cover with sterile lids.

10. Boil water in a large saucepan and place the jars in it, sterilize for 15 minutes

11. Roll up the jars, turn them over, cover with a warm cloth and leave until completely cool.

Red tomato salad Khalyavka

You will need:

Preparation:

Wash and peel the vegetables, remove the seeds from the peppers
Cut tomatoes into slices
Grind the remaining vegetables in a food processor
Pour salt, sugar into a large saucepan, add oil and vinegar, add vegetables
Place the pan on the fire and bring to a boil, stirring
Simmer over low heat for another 25 minutes, stirring
Place the finished salad in sterilized jars and screw tightly with sterile lids.
Turn over and let cool

Korean red tomato salad

Ingredients:

Preparation:

Wash the tomatoes and cut them into four parts
Peel the carrots and grate them on a Korean carrot grater
Finely chop the greens
Peel the peppers from seeds and grind them with garlic in a blender
Mix everything thoroughly
Add sugar, salt, vinegar, seasonings, mix
Place the finished salad in sterilized jars and cover with lids.
Store in the refrigerator

Ingredients:

Preparation:

Wash the tomatoes and cut into slices, 5-7 mm thick

2. Peel the pepper from seeds and cut into medium strips

3. Peel the carrots and grate them on a Korean carrot grater

4. Cut the onion into half rings

5. Cut the eggplants into medium half rings

6. Mix all the vegetables in a large bowl

7. Add salt, sugar, vinegar,

8. Finely chop the garlic, add pepper, pour in oil

9. Mix everything thoroughly

10. Place on low heat, bring to a boil, after boiling, simmer for 40 minutes

11. Place the finished salad in sterilized jars, close the lids tightly and turn over, let cool

Country-style red tomato and pepper salad

Ingredients:

Preparation:

Wash the tomatoes, cut into large cubes

2. Peel the pepper, cut into large cubes

3. Cut the onion into half rings

4. Pour oil into a heated frying pan and fry the onion until golden brown.

5. Add onions to vegetables

6. Add sugar, pepper, salt

7. Mix everything thoroughly and put on fire to cook for 30 minutes, stirring

8. Pour vinegar into the salad, stir and let simmer for 5 minutes

9. Place the finished salad in sterilized jars and secure with sterilized lids.

10. Turn the jars over, cover with a warm cloth, let cool

Ingredients:

Marinade:

1 liter of water
1.5 tbsp. l. salt
3 tbsp. l. Sahara

Preparation:

Peel the carrots, dry them, grate them
Wash horseradish and pepper, peel, dry and chop together with onion
Finely chop the greens and garlic
Wash the tomatoes, dry and cut into large slices
Place a layer of tomatoes in a sterilized jar, then a layer of vegetables and then greens.
For the marinade, bring water to a boil, add salt, sugar and stir until completely dissolved.
Pour boiling water into a jar, cover with a sterilized lid
Place a towel on the bottom of a large bowl, set out the jars and sterilize for 10 minutes
Pour in vinegar and roll up the jars

Tomato salad for the winter “Irreplaceable”

Ingredients:

Tomatoes – 400 gr.
Sweet pepper – 5 pcs.
Garlic – 2 cloves
Onion – 2 pcs.
Parsley - to taste
Bay leaf – 1 pc. per jar
Black peppercorns – 5 pcs. per jar
Sugar – 5 tbsp. l. for 1 liter of marinade
Salt – 2 tbsp. l. for 1 liter of marinade
Table vinegar – 400 ml. for 1 liter of marinade

Preparation:

Wash vegetables and herbs well, peel onions and garlic
Remove the stems and seeds from the peppers
Cut the tomatoes into thin slices, peppers into small cubes, onions into half rings, finer if possible
Finely chop the garlic and parsley
Sterilize the jars and place 1 bay leaf, a little parsley and a few peppercorns on the bottom of each
Place onions, garlic, tomatoes, peppers one by one, pour boiling water over them, cover with a lid and leave to cool.
When the water has cooled, pour it into a saucepan, add sugar, salt and place on the stove until it boils.
Remove the boiled marinade from the heat, add vinegar and pour it over the salad.
Roll up the jars with boiled lids, let cool and store.

Tomato salad for the winter “Modest”

Ingredients:

Preparation:

Pour boiling water over tomatoes, then cold water, remove skins
Tomatoes, apples, peppers, onions, finely chop and mix everything together
Add sugar, salt, lemon juice and season with vegetable oil.
Place tightly in sterilized jars and roll up, put in the refrigerator

Winter salad in a slow cooker, Rostov-style lecho video recipe

I think that the recipes will help you prepare wonderful tomato salads to delight and decorate your table not only in summer, but also in winter

It would seem that there is nothing easier than preparing fresh pepper and tomato salad, just cut the ingredients into small pieces, add salt and season with sauce. With just 10-15 minutes of time spent, your family can enjoy a delicious and healthy vegetable snack. In the summer, you can prepare the dish for lunch, and you can also replace dinner with a salad to get rid of excess weight. But housewives always experiment even with classic recipes, adding aromatic fresh herbs, unusual savory spices and specially prepared homemade sauce. Housewives also experiment with combinations of products.

Eggplant, tomato and pepper salad

If you are looking for bold flavor combinations, then do not limit your imagination by adding only vegetables, because they can also be complemented by aromatic juicy summer fruits. Eggplant, tomato and pepper salad can be supplemented with a completely unexpected ingredient - ripe sweet pears, and the appetizer will be decorated with exquisite blue cheese and fried pine nuts. Of course, you won’t prepare such an appetizer for lunch every day, but for a festive feast, receiving guests, a women’s party or a romantic dinner, the recipe will definitely come in handy. Just imagine, after a hard day at work you can relax with a glass of wine and an exquisite diet salad!

Let's start cooking with eggplant and pears, since the rest of the ingredients are in salad of tomatoes, peppers and cheese are added fresh, but blue pears and pears should be pre-fried.

The blue ones don’t need to be peeled, then the pieces will retain their integrity. The vegetable should be cut into small cubes, with a side of about one and a half centimeters. Sprinkle the slices with salt and leave for about 20 minutes so that all the bitterness characteristic of eggplants comes out with the juice.

The pears should be cut into approximately the same pieces, and to prevent them from turning black, sprinkle with lemon juice. In addition, the pear will borrow sourness from the lemon.

First, in a frying pan, which only needs to be lightly greased with vegetable oil, fry the eggplant slices on both sides over high heat for a couple of minutes to form a crust. After this, you can add more vegetable oil, since after such frying the spongy structure of the vegetable will not absorb the oil. When the blue ones are cooked, they can be placed on special paper that can absorb excess oil.

Eggplants fried marinated with garlic turn out to be very tasty, but bell peppers and tomatoes will keep company with zucchini.

Tomato, pepper and cheese salad

To tomato and sweet pepper salad with pears turned out to be uniquely tasty; pears should not be added to the rest of the ingredients fresh, but should be lightly fried beforehand. In a frying pan, melt the butter and place the pear cubes in it, fry them over high heat until they caramelize until golden brown. After a couple of minutes, you can add honey to the pears and heat for another couple of minutes. Place the fried honey pears on top of the eggplants in a salad bowl.

The bell pepper must be peeled and cut into thin strips. For this recipe, it is better to take cherry tomatoes and cut the miniature berries in half, placing them on top of the other ingredients. Cherries will not only add their own flavor notes, but will also decorate the dish.

The cheese can be cut into thin slices, arbitrary pieces, most importantly, not too small so that the taste of the cheese is not lost among other ingredients. You need to place the cheese on top of the still warm vegetables so that the cheese begins to melt a little under their warmth.

All that remains is to decorate the appetizer with pine nuts, sprinkle with olive oil and add a few drops of balsamic vinegar for flavor.

So vegetable bell pepper and tomato salad will decorate any feast, but be prepared for criticism, because such bold flavor combinations are not to everyone’s taste.

And for the winter, don’t forget to prepare delicious tomatoes.

Bell pepper and tomato salad

If you are tired of the usual homemade dishes that you cook every day, then be sure to try salad of tomatoes, peppers and cucumbers. You will be able to feel like you are on vacation, at a resort, somewhere among the French Alps, where the chef prepares an unsurpassed “Rana Alps” appetizer especially for you. But let’s fantasize and that’s enough, because we still need to figure out what ingredients we need for this recipe.

The main ingredients of the appetizer are fresh vegetables and herbs, and the highlight will be fried slices of bacon. In this case, the use of pepper will also be interesting, since we will not take fresh bell pepper, but a special aromatic spice - rose pepper, it is used as a spice for light dishes, including vegetable salads. It has a sweetish-pepper taste, and its aroma is more reminiscent of ginger, but without excessive pungency. Experienced cooks and gourmets can detect spicy notes of menthol, raisins, anise and even citrus. Adding rose pepper will allow you to prepare a delicious dish at home.

For one serving we will need:

For the sauce:

Olive oil
Balsamic vinegar
Lemon juice
A pinch of sugar

This recipe contains two products that require preliminary preparation. The bacon and eggs must be cooked before mixing with the rest of the ingredients.

First, boil the eggs; they cannot be overcooked, otherwise the yolk will turn bluish. This, of course, will not affect the taste in any way, but it will spoil the appearance a little. Quail eggs need to be cooked for less time than chicken eggs, this should also be taken into account.

While the eggs are boiling, you can start preparing the bacon: cut it into thin strips and quickly fry in a small amount of vegetable oil. The fried slices should be placed on paper, which will absorb excess fat.

Vegetables should be cut into arbitrary, not small pieces: cucumber and avocado into cubes, cherry tomatoes cut in half, and lettuce leaves torn with your hands. Peeled eggs should be cut into large slices. Then mix all the ingredients in a salad bowl and season with sauce and rose pepper.

Tomato, pepper and onion salad

It's no surprise that the most popular summer recipe is... salad of tomatoes, cucumbers and bell peppers. Everyone, without exception, likes it, but the salad turns out to be especially tasty if you use fresh vegetables collected from your own plot to prepare it. If you choose vegetables at the fair, be sure to take fresh, crispy ones; do not buy limp and soft fruits.

The name of this recipe is “Rustic”, since only vegetables and herbs are present here:

Tomato, pepper and onion salad It cooks quickly, just cut the ingredients into small slices and then mix in a salad bowl. We will use vegetable oil as a sauce, since it is the one that goes best with fresh vegetables. We do not recommend seasoning fresh vegetable salads with mayonnaise, as it “kills” the taste of ripe vegetables and adds calories to the dish.

Lightly salted cucumbers will add unique notes of taste to our fresh salad, but it is best to cut them as thinly as possible. You can cut into thin slices, and before adding to the rest of the ingredients, drain off the juice so that it does not affect the consistency of the salad.

Cut fresh cucumbers into circles, tomatoes into slices, and peppers into strips, removing the seeds. Before starting cooking, do not forget to thoroughly rinse the vegetables with running water so that no contaminants remain on the skin. Then they need to be blotted with a kitchen towel to remove excess moisture. The greens also need to be carefully washed and dried.

As for garlic, it can be cut into thin slices or passed through a garlic press. At the end, you need to finely chop the green onions and place them in a bowl with the rest of the ingredients. All that remains is to add salt to taste and mix, season with aromatic vegetable oil and sprinkle with lemon juice to taste.

You probably prepared pickled cucumbers from the last harvest, just like.

Cabbage pepper and tomato salad

In winter, we love to treat ourselves to vitamins, but during vegetable season we rarely add cabbage to fresh vegetable snacks. We always try to add calories and satiety to our snack, so we add boiled meat, ham or sausage, forgetting that a snack that includes only fresh vegetables turns out much tastier.

Fresh pepper and tomato salad- the best dinner for a girl, and every nutritionist will prove this to you. If you want to maintain your impeccable figure in the summer, then make a light salad part of your daily diet.

Cabbage, pepper and tomato salad It’s no more difficult to prepare than other vegetable snacks; the only difficulty lies in properly chopping the cabbage. The head of cabbage should be chopped as thinly as possible, then add a little salt to the chopped cabbage leaves and mash them with your hands to release the juice. Additionally, you can season the cabbage with wine vinegar or lemon juice.

If you cook, it is better not to boil the meat, but to fry it over high heat. If you take chicken fillet, then as a result of cooking it will become too dry and bland; it is better to marinate the chicken breast in soy sauce with garlic, cut into slices, and then fry in oil over high heat so that the pieces are covered with a golden crust. Chicken meat is cooked quickly in a frying pan and turns out quite juicy.

When serving the appetizer to the table, you can place it on a dish on green romaine leaves and garnish with lemon slices. A beautiful presentation of the dish will immediately whet the appetite of your guests.

Tomatoes and bell peppers are vegetables that are prepared for the winter with special diligence, due to their usefulness, availability and taste. It is not surprising that seasoned housewives came up with and improved a lot of recipes for preparing these vegetables.

And today we will tell you how to prepare pepper in tomato juice for the winter Odessa method, which combines the most important qualities of a practical recipe: simplicity, versatility and validity of each ingredient. The pepper here turns out crispy, and the juice is aromatic and rich. Two full-fledged products in one preparation.

Tomatoes with bell peppers for the winter

The combination of tomatoes and bell peppers is one of the most popular in Russian cuisine. This is not surprising, because such a salad goes perfectly with meat, potatoes, porridge and many other dishes.

A jar of delicious salad will help out when guests suddenly arrive, or when you want summer vitamins during the cold season, or when you are simply planning to barbecue at the dacha, but there are no fresh vegetables at hand. Therefore, stocking up on salad during the season is the best thing to do.

Ingredients

Preparation

Bell pepper in tomato juice According to the Odessa recipe, it turns out sweet and crispy - not at all like in ordinary lecho, where the vegetables come out soft and sometimes turn into vegetable porridge. The juice turns out aromatic and rich, so it can be added to other dishes or simply drunk.

If you want to save more vitamins for the winter, then you will need a recipe for a Belarusian preparation under the eloquent name “Freebie”. Here the most important role is played by tomatoes, the taste of which is revealed with the help of onions, carrots and, of course, bell peppers.

What winter preparations do you make from healthy tomatoes and peppers? Share your recipes in the comments to help other readers.