Salads with olive oil - a selection of the best recipes. How to properly and tasty cook salads with olive oil. Vegetarian Olive Oil Recipes Best Olive Oil Salad Recipes

Dishes with olive oil are increasingly appearing on the tables of Russians. Fortunately, unrefined olive oil no longer causes confusion among our compatriots and the question of what to cook with it.

In addition to its unique taste, olive oil is known for its health benefits. Italians are sure that it gives youth, health and beauty.

The nutritional value of the product is incredibly high. At the same time, it can be called universal: it is suitable for cooking almost any dish.

The only thing to keep in mind is that olive oil is best consumed fresh if you want all the vitamins it contains to be preserved.

Even a piece of fresh, better than hot, bread is completely transformed if you pour it with a small amount of high-quality olive oil. So you can be sure that this ingredient will transform your dishes and add an Italian touch to your dinner.

Simple and delicious dishes with olive oil

Let's start with cooking seafood. Still, initially, it was seafood that was prepared using olive oil. It goes well with shrimp, fish and mussels.

Let's cook mussels in olive oil. For this dish you will need:

0.5 kg of shelled mussels;
¼ cup olive oil;
one bay leaf;
a few peas of black pepper;
¼ cup white wine vinegar.

Mussels should be washed well, put in a saucepan with water, bay leaf and pepper, and cook for about four minutes. Boiled mussels should cool completely to room temperature.

Cover the pot where the mussels are cooling, cover until the dish reaches the desired temperature.

Now the mussels can be transferred to a deep bowl, pour over with vinegar and olive oil. Don't forget to salt them to taste. Let the dish brew in the refrigerator for an hour and serve.

Another use of olive oil is for pasta sauces. Recipe Sicilian pasta will help you organize a real Italian dinner quickly and easily.

For cooking you will need:

thin paste;
Parmesan;
three large ripe tomatoes;
0.5 cups of olive oil;
a few cloves of garlic;
a can of canned artichokes;
basil greens;
salt and black pepper to taste.

Properly prepared sauce is the pinnacle of success. It is in the sauce that a special taste lies, which makes the pasta incredibly tasty.

Before boiling the pasta, you need to work on the sauce. First you need to properly peel the tomato. Remove the skin from the tomatoes in the usual way for you, peel the pulp from the seeds, and cut the rest into cubes.

Heat oil in a deep frying pan. Chopped garlic cloves are dipped into hot oil and heated. Next come artichokes, herbs and chopped tomatoes. Add salt and pepper to the sauce to taste, warm, but do not boil the mixture.

Now you can do the pasta. It is boiled according to the instructions on the package: do not overcook, so that the pasta of the Soviet catering does not turn out. The finished pasta is added to the sauce in a saucepan and gently mixed.

Sprinkle the warm dish with grated parmesan before serving.

Don't be afraid to experiment with olive oil and it will reveal all its secrets. You can choose the oil for your culinary masterpieces at

Who said that vegetarian cuisine is not tasty and nutritious? On the contrary, often properly cooked vegetables and mushrooms become an excellent alternative to meat in such a dish. And olive oil, used as a dressing, adds flavor, sophistication and nutrition. And the benefits of combining vegetables and olive oil are obvious: such a dish, whether it be a salad or vegetable risotto, becomes a storehouse of a large amount of vitamins and minerals.

We offer several options for cold and hot vegetarian dishes that are perfect for a warm family lunch or dinner, and for a festive table.

On the second - risotto

This popular Italian rice dish has long been a welcome guest on the Russian table. More often it is cooked with meat or seafood, although vegetarians may well treat themselves to risotto with vegetables, and those who are especially daring in cooking - buckwheat or barley risotto.

Pearl barley risotto with beets . To prepare it, you must first cook barley and beets. When they are ready - it will take about 50 minutes - you can start cooking the risotto itself. Fry the diced bell pepper in olive oil until half cooked, then add a little finely chopped chili pepper and paprika to it. Now you can add diced beets and cherry tomatoes to the pan, pour in a little red wine and olive oil. Next is the turn of the cooked barley.

Those who, despite their vegetarianism, do not disdain cheese, it is recommended to flavor the risotto with diced mozzarella cheese - in this case, the dish will need to be cooked with constant stirring until the cheese is completely melted. Everything - the dish asks for the table. When serving, it remains only to supplement it with a fresh salad, for example, arugula and radicchio - Italians love them very much. The final touch is to sprinkle the risotto with pomegranate seeds marinated in lime juice.

Fruit and vegetable buckwheat risotto . This dish is unconventional and delicious! To prepare the dish, you will need, again, to pre-boil buckwheat - a rich taste will be given to it by adding olive oil to the water during cooking, a little white wine, allspice peas. While buckwheat is cooking, you can prepare vegetables and grapes. Peel the eggplant, cut into small cubes, salt and set aside for a while. Finely chop the red onion. Remove pits from grapes. Cheese grate on a coarse grater. Now you can start assembling the dish. Fry eggplant and onion in olive oil - it will take 7-8 minutes. In the middle of the process, add a clove of unpeeled garlic - it should give the dish its aroma and taste, after which it can be thrown away. Next, pour in a little wine and, when it evaporates, put the finished buckwheat in the pan, add some cheese and spices, for example, Provence herbs. Ideally, a little cream should be poured in front of the cheese - but this depends on the beliefs of the vegetarian. Put the finished risotto on a plate using a serving ring, garnish with cherry tomatoes and herbs, thyme and basil. Sprinkle the remaining cheese on top.

These are interesting and very tasty risottos that can be prepared on the basis of vegetables and olive oil.

Dolma without meat is real

Another unusual recipe for a dish familiar to many is dolma with rice, raisins and pine nuts. Saute finely chopped onion in olive oil and place in a bowl. There also send nuts fried in a dry frying pan, boiled rice, raisins and mint for freshness. Salt the filling and mix well, wrap in salted grape leaves and put in a saucepan with the seam down. Add lemon slices to the dolma, pour everything with water and simmer. To serve, drizzle with olive oil and sprinkle with feta cheese.

Where without pasta?

Pasta or spaghetti is one of the favorite dishes of meat eaters. Well, there is a variant of delicious pasta for vegetarians, especially since mushrooms will completely replace the meat. First prepare all the ingredients. Cut a clove of garlic into 4 parts, onions - into a small cube, mushrooms - champignons are quite suitable - tangible pieces. Tomatoes are scalded, peeled and also cut. Those who do not refuse cheese, rub it on a coarse grater. While the water is boiling and the pasta is boiling, you can prepare the dressing. Saute garlic in olive oil. When he gives up his taste and aroma, remove the pieces of garlic, and send the onion to the pan. After a couple of minutes, add mushrooms, salt, pepper, then tomatoes and oregano to give a special taste. Another 7 minutes - and boiled pasta is sent to the gas station. It remains to add coarsely chopped basil, if desired - cheese, preferably parmesan. After a minute, the dish can be served on the table, garnished with fresh basil and sprinkled with cheese.

Summer vegetable salad

And finally, the salad is fresh and satisfying at the same time. Cut the eggplant lengthwise into plates, grate with salt and leave for 5 minutes, then rinse, dry and fry in olive oil. While the eggplant is cooling, finely chop the green onion, cut the fresh cucumber into half rings and the bell pepper into small rhombuses or rectangles. It remains to cut across into 4-5 parts - depending on the size - the cooled eggplant plates, mix all the vegetables, salt and pour the salad with lemon juice. An additional dressing will be olive oil, absorbed into the eggplant during frying.

These original, easy-to-prepare and hearty dishes using olive oil can be served on the table in fasting and for lovers of vegetarian food.

10 simple dishes with olive oil.

Olive oil is one of the main ingredients of a healthy diet and the basis of sunny Mediterranean cuisine. Don't let it gather dust in your cupboard - get it and use it in these delicious recipes.

Olive oil has been praised for its culinary and medicinal qualities for centuries. In ancient Rome, this golden oil was so popular that special ships were built for its transportation, which delivered it to the place of trade in different parts of the Mediterranean. According to Italian folklore, the successful cultivation of olive trees requires five components: sun, stone, dryness, silence and solitude. All this can be found in abundance in the sunny Mediterranean, so countries such as Spain, Italy and Greece are the largest producers of olive oil.

The Mediterranean diet, where olive oil plays the most important role, is officially recognized as the healthiest in the world. Olive oil has no cholesterol and is high in monounsaturated fats (the most positive of all fats); and when combined with a low-calorie diet, it helps with heart disease, diabetes, and obesity.

Extra Virgin Olive Oil is the result of freshly crushed raw olives. The flavor of olive oil depends on the country and region in which the olives were grown, their variety, harvesting method and oil production. The taste of a good olive oil should be similar to the taste of freshly harvested olives, but what makes the oils unique is the combination of different flavors.

The premium quality oil is suitable for salads, pasta and grilled dishes, where the aroma and flavor of the oil is really visible and important.

Keep the oil in a cool, dark place, but not in the refrigerator - that's where it becomes cloudy.

Don't forget the oil in the closet. Try some of these ideas:
*serve freshly boiled pasta with olive oil;
*sprinkle vegetable soups with oil for extra flavor;
* roll freshly boiled vegetables in oil, season with black pepper and fresh lemon juice;
*use it to pickle olives. Drain the brine in which they were sold, add crushed garlic, chopped chili and fresh herbs such as rosemary. Marinate for 2 hours;
*replace butter with olive oil in creamy hot mashed potatoes;
*bake meat and fish on the grill in olive oil;
*make delicious canapés. Dry a piece of baguette on one side, rub it with garlic and drizzle with olive oil. Top with tomato slices, roasted peppers, or canned white beans.

Potato baked with olive oil, lemon and oregano
Place 1.5 kg potatoes in a large pot of cold water and bring to a boil. Cook for about 5 min. Drain and put back into the pot, cover and shake well. Transfer potatoes to a large baking sheet, drizzle with olive oil, sprinkle with a pinch of oregano, zest of 1 lemon and sea salt. Bake in oven until golden brown, about 15 minutes. Turn over once while baking.

Greek salad
In a salad bowl, combine 3 chopped tomatoes, 1 cucumber, 2 green peppers cut into rings. In a tightly closed jar, shake 6 tablespoons of olive oil, 2 tablespoons of vinegar, salt and pepper to taste. Drizzle dressing over salad. Sprinkle 150 g of crumbled feta cheese (or brynza) on top, 25 green and black olives each, season with salt, pepper and oregano, you can add red onion cut into thin rings.

Spaghetti with olive oil, garlic and chili
Boil pasta according to package instructions. Then heat 4 tbsp olive oil in a small skillet, when very hot, add 2 finely chopped garlic cloves, 1 finely chopped red chili and some ground black pepper. Cook for 2 minutes to allow the oil to absorb the garlic and chili flavors. When the pasta is ready, drain it and return it to the pot. Drizzle with hot oil. Stir and serve immediately on warmed plates.

Salad dressing "Vinaigret"
In a tightly sealed container, whisk together 175 ml olive oil, 4 tbsp apple cider vinegar, 1 tsp honey, 1 garlic clove, crushed, 2 tbsp chopped fresh herbs, salt and pepper to taste. Use for dressing salads.

Dip with white beans
Drain a 400g can of canned white beans and place in a blender along with 2 peeled garlic cloves, grated lemon zest, salt and black pepper. Chop into a puree and then add fresh parsley leaves. Continue whisking, gradually pouring in 150 ml of extra virgin olive oil. Add a little Tabasco sauce and a little lemon juice to taste.

Shrimps with garlic and chili
Heat 2 tbsp oil in a frying pan or fireproof ceramic dish. Add 2 crushed garlic cloves and 2 finely chopped red chillies, mix, then add 500 g of peeled shrimp. When the shrimp have darkened and are fully cooked - this should happen fairly quickly if the pan is hot enough - drizzle the shrimp with fresh lemon juice and transfer to a platter. Sprinkle with fresh coriander and serve immediately.

Tuna with roasted red peppers
Place 4 250g tuna fillets in a bowl with 1 tbsp water and 3 tbsp lemon juice. Leave for 15 min. Drain the marinade and brush the fish with olive oil, season with salt and pepper. Serve tuna with roasted pepper and tomato salad (see below).

tomato salsa
Combine 2 finely chopped tomatoes, 1 finely chopped onion, 2 tbsp chopped basil, 2 crushed garlic cloves, juice of 1/2 lime, 15 ml (1 tbsp) olive oil. Season. Leave for 1 hour.

Tomato salad with roasted peppers.
Roasted Tomato and Pepper Salad Bake the peppers in the oven until the skin turns black. Peel off the skin, cut into strips. Combine 4 pieces of red and yellow tomatoes, cut in half. Drizzle with aromatic vinegar and olive oil, sprinkle with black olives and a large bunch of chopped fresh parsley.

Basil oil with tomatoes
In a clean bottle, put sun-dried tomatoes and 25 grams of fresh basil. Pour in olive oil, close tightly and shake well. Leave in a cool, dark place for 2 weeks, shaking daily. Pour the oil through a sieve lined with dense material into a beautiful bottle, add long sprigs of basil and a few pieces of dried tomato to the bottle.

The medicinal properties of olive oil have been known since ancient times. The effectiveness of treatment with this product is due to the complexity and diversity of its composition, in particular, it contains unsaturated fatty acids, oleocanthal, sterols, phosphatides, tocopherols, antioxidants, as well as vitamins E, K, A, C and many other useful elements. Regular consumption of olive oil helps to strengthen the immune system, cleanses the body of toxins, removes toxins, and is also able to restore the energy balance in the body.

It has been scientifically proven that the inclusion of olive oil in your daily diet for a week already reduces the level of cholesterol in the blood, rejuvenates the body, clearing accumulated toxins. In addition, this product is an excellent means of preventing cardiovascular diseases, improves the functioning of the gastrointestinal tract, in particular, restores metabolism, heals ulcers, has the ability to normalize blood pressure, and also accelerates the healing process of wounds. Also, this product can significantly improve the vision of patients.

Traditional medicine recommends olive oil as a choleretic and mild laxative, as well as a great way to get rid of coughs, diseases of the stomach and intestines, clean the kidneys and liver. In addition, the oil is recommended for the treatment of bruises, burns, skin diseases. It is very effective in fighting seborrhea, age spots, insect bites.

A mixture of three tablespoons of olive oil and a tablespoon of lemon juice, which should be rubbed into the skin, will help to get an even tan and at the same time protect the skin.

Nourishing mask for all skin types, combine 100 g of honey with two egg yolks and add 100 ml of olive oil. Warm the mixture slightly and apply on the skin of the face, avoiding the area around the eyes. Keep the composition for ten minutes, then remove the mask from the face with a cotton pad dipped in linden decoction (a tablespoon of linden flowers in a glass of boiling water, boil for five minutes, insist until cool, strain).

It is simply impossible to describe all the methods of treatment with olive oil, and it is not required. The easiest way out is to include it in your daily diet. If you can’t drink it on an empty stomach, dress salads, make sauces based on it. Both tasty and healthy. Not to mention, you will always look amazing!

Olive oil is known as the healthiest of all vegetable fats. What is the secret of its usefulness? First of all, the benefits of oil are due to the high content of monounsaturated fatty acids. Oleic acid, which is found in large quantities in olive oil, helps in the process of lowering cholesterol levels in human blood. In addition, olive oil can significantly reduce the feeling of hunger, accelerate metabolic processes and has a beneficial effect on the gastrointestinal tract.

Use more chopped greens in your salads - parsley, dill, wild garlic, basil. To make a salad with olive oil more unusual, then add chopped nuts (walnuts, almonds, cashews), flax seeds - even if it is not indicated in the recipe. Use lemon juice instead of vinegar.

Salads with olive oil are very healthy, include them in your daily diet during daylight hours.

Salads with olive oil - preparing food and dishes

Most olive oil salads are made with fresh vegetables. To get the full benefit of a salad, don't skimp on the quality of the ingredients. Choose only fresh vegetables, then rinse them well in warm water, as today all vegetables and fruits are processed with preservatives.

If the salad is not laid out in layers, then it is better to use a deep ceramic bowl.

If you decide to cook a layered salad, then give preference to flat large plates.

Olive Oil Salad Recipes:

Recipe 1: Cabbage Olive Oil Salad

Cabbage is a vegetable available on our tables throughout the year. Any cabbage dish is healthy and tasty. Try making a salad with olive oil and cabbage. It is very easy to prepare, it will take only a little time and material costs, but the taste will please him. Perfect as a side dish for meat or fish dishes or as a separate dish.

Required Ingredients:

White cabbage - 0.5 kg
Cucumber - 2-3 pieces
Green onions - 4-5 pieces
Parsley dill
Soy sauce - 1/2 tablespoon
Olive oil - 1 tablespoon

Cooking method:

Shred the cabbage as thin and fine as possible. Pour it into a separate container, salt it a little and shake it with your hands - in a salad such cabbage will be much softer and juicier.
Cut the cucumbers into small square pieces.
Finely chop the greens and onion.
Mix ingredients, season with oil and olive oil. Salad ready!

Recipe 2: Vitamin Olive Oil Salad

The seasons change each other, and the human body requires vitamin support all year round. Do not deny him this and do not deceive with pills from the pharmacy. It is better to prepare healthy salads for yourself and your family members more often and do not forget to fill them with “liquid gold” - olive oil.

Required Ingredients:

Bulgarian red pepper - 2-3 pieces
Red tomatoes - 2-3 pieces
Red cabbage - 0.5 kg
Green onions - 4-5 pieces
Parsley - 5-6 sprigs
Fresh basil - 5 grams
Olive oil for dressing
Salt pepper

Cooking method:

Finely chop the cabbage, transfer it to a deep container, salt a little and shake it with your palms.
Wash the pepper, remove the seeds and tails. Cut into thin strips.
Wash the tomatoes, scald with boiling water and peel. Cut into large pieces.
Chop the parsley, divide the basil into leaves, finely chop the onion.
Mix the ingredients, season with oil and seasonings. Salad with olive oil "Vitamin" is ready.

Recipe 3: Greek Olive Oil Salad

Probably, most people associate olive oil primarily with Greece. And this is not in vain - it was the Greeks who brought excellent and healthy olive oil to the culinary culture. Greek salad is very satisfying due to the content of Feta cheese and unusual in taste due to the combination of creamy taste with vegetable.

Required Ingredients:

Bulgarian pepper -2 pieces
Tomato -2 pieces
Lolla Rossa lettuce leaf 5-6 sheets
Cucumber - 3 pieces
Pitted black olives -100 grams
Feta cheese - 400 grams
Parsley 5-6 sprigs
Large onion - 1 piece

Cooking method:

Wash the pepper, remove the seeds and tail. Cut into large cubes.
Wash the tomatoes, scald with boiling water and peel. Cut into large cubes.
Chop the parsley, finely chop the onion, cut the lettuce into strips.
Cut each olive into two halves.
Cut the feta cheese into small squares.
Mix the ingredients, season with oil and seasonings. Salad with olive oil "Greek" is ready to eat.

Recipe 4: Chicken Olive Oil Salad

There is nothing more useful than dishes that skillfully combine not only tastes, but also the beneficial properties and qualities of the products used. Ideal in this regard are salads, using meat and vegetables. Meat is a source of protein, and vegetables are valuable “slow” carbohydrates that give satiety and benefit the body. This salad has an unusual ingredient - flax seed. Pour it generously, even more than the indicated amount - this is a very useful product that lowers blood sugar to the desired level and is useful for people suffering from diabetes.

Required Ingredients:

Fresh cucumber - 2-3 pieces
Tomatoes - 2-3 pieces
Chicken fillet - 400 grams
Chinese cabbage - 500 grams
Parsley and dill greens
Olive oil for dressing 2 tablespoons
Flax seeds 2-3 tablespoons
Soy sauce

Cooking method:

Boil the chicken fillet (for 1-15 minutes until the meat is soft), then cool and cut into thin long slices.
Wash the vegetables well and cut into thin slices, the tomato into slices.
Chop the Beijing cabbage as thin as possible, chop the greens.
Mix all the ingredients gently (so that the juice from the tomato does not drip), season with oil, olive sauce and sprinkle with ice seed. Gorgeous salad with olive oil and chicken is ready!

Recipe 5: Shrimp and Olive Oil Salad

What's great about seafood is that it's high in protein, low in fat and carbs, and has a great, light taste. Along with this, seafood will give you satiety even in small quantities. Try the salad with olive oil and shrimp.

Required Ingredients:

King prawns - 700 grams
Iceberg lettuce - 6-7 sheets
Salad lolla rossa - 6-7 sheets
Rucola - 100 grams
Cherry tomatoes - 200 grams
Lemon juice - 1 tablespoon
Olive oil for dressing - 2 tablespoons

Cooking method:

Shrimps can be boiled or fried. If fried, they will turn out crispy, and if boiled, they will be more tender and juicy. In any case, no matter what cooking method you choose, the shrimp must be cleaned, washed in running water. Shrimps are boiled for 5-8 minutes in boiling water. If you decide to fry, then choose not olive oil for frying, but sunflower oil. To make the shrimp tasty and crispy, but not overcooked, you do not need to keep them on fire for more than 4-5 minutes. Stir constantly while frying. Cool down.
Tear lettuce leaves with your hands, mix with arugula.
Cut cherry tomatoes in half. For the beauty of the dish, it is best to use red and yellow tomatoes.
Mix all the ingredients, sprinkle with lemon juice and season with olive oil. Enjoy a delicious salad with olive oil and shrimp!

Salads with olive oil - secrets and useful tips from the best chefs

Olive oil is a valuable and healthy product, but if you choose it incorrectly, you can even harm your body.
Do not buy olive oil at the lowest price. Most likely, this is some kind of industrial surrogate. Choose an average price category.
Buy oil in a dark glass bottle. Plastic does not store the properties of oil well.
After purchase, put the oil in a dark, cool place. If you do not have such a place in the kitchen, you can put the butter in the refrigerator.
Never use olive oil for frying! The fact is that when heated, olive oil loses its qualities, and you will use up a valuable product for nothing. Season with olive oil and cereals, add it to sauces, but it is better to fry in sunflower oil.