Salad with chicken and sun-dried tomatoes. Salad with sun-dried tomatoes, recipe from Yulia Vysotskaya Salad with sun-dried tomatoes from Yulia

Sun-dried tomatoes are an ideal addition to almost any dish, both in summer and winter. Sun-dried tomatoes go harmoniously with chicken, cheese, mushrooms or ham, and fresh vegetables in salads and sandwiches.

How to cook sun-dried tomatoes?

To prepare sun-dried tomatoes at home, one kilogram of ripe tomatoes is washed under running water, dried, and then each vegetable is cut into four parts. Fruit slices are placed in several rows on a baking sheet, seasoned with spices and sprinkled with olive oil. Place the tomatoes in an oven preheated to 180°C for six to seven hours.

To speed up the process of evaporation of moisture while drying tomatoes, the oven door should be slightly open. Place the cooled sun-dried tomatoes in a glass container and cover with a tight lid. Store the product on a shelf in the refrigerator for up to three months.

Today, the classic recipe for salad with sun-dried tomatoes has undergone many changes. In addition to the main ingredient, beans, mushrooms, Chinese cabbage, and anchovies began to be added to the dish. Separately, all these ingredients in combination with sun-dried tomatoes give the snack a new piquant aroma.

Avocado and sun-dried tomato salad

Cherry tomatoes - 10 pcs.
Hard cheese - 30 g.
Pine nuts - 50 g.
Avocado - 0.5 pcs.
Sun-dried tomatoes - 3 pcs.
Vinegar (balsamic and apple) - 1 tsp each.
Olive oil - 50 ml
Salt (sea) - 1 pinch
Pepper - to taste
Lettuce leaves - 1 small bunch

Your actions:

Heat a dry frying pan on the stove, and then dry the pine nuts over moderate heat for about five minutes.
Lettuce leaves are sprinkled with water, dried and placed on the bottom of a deep bowl. If desired, lettuce leaves can be chopped with a knife or simply chopped by hand.
Each washed cherry tomato is cut into two halves, and the sun-dried tomatoes are cut into thin strips and the ingredients are sent to a salad container.
Peel the avocado, remove the pit, carefully scoop out the pulp with a teaspoon and cut the fruit into proportional cubes. Season the ingredients with apple and balsamic vinegar, add salt and pepper, and thoroughly stir the salad with the sauce.
Place the finished salad with sun-dried tomatoes on a shared or serving plate, sprinkle with grated cheese and chopped pine nuts on top.
To prevent the tomatoes from releasing juice and wilting, it is recommended to serve the salad immediately after preparation.

To find an original note of taste while preparing a dish, any housewife cannot do without a salad with sun-dried tomatoes according to Julia Vysotskaya’s recipe.

Sun-dried tomatoes - 200 g.
Chicken breast (or fillet) - 1 pc.
Olives - 8-10 pcs.
Lemon juice - 1 tbsp. l.
Rucolla - 1 bunch
Salt and ground black pepper - to taste.
Olive oil (for dressing).

Your actions:

Chicken meat is washed with cold water and dried on a paper towel, and excess veins and skin are cut off. Boil the breast in lightly salted water until tender. At the end of the process, transfer the chicken to a separate bowl and allow the meat to cool. Cut the breast into small cubes of the same size.
Sun-dried tomatoes are chopped into thin strips. The pits are removed from the olives and each olive is cut into two halves (or the olives are cut into rings).
Fresh arugula is chopped very finely. Instead of arugula, parsley, dill, and cilantro are added to the dish. However, depending on the type of greens chosen, the salad can take on a completely different taste.
To prepare the dressing, in a separate bowl, mix freshly squeezed lemon juice, olive oil, pepper, salt and mix everything thoroughly until smooth.
Combine chicken, tomatoes, olives in a salad bowl, season the ingredients with sauce, and stir the salad again. For spiciness, you can add a little mustard to the dressing.
Garnish the appetizer with chopped arugula.
A salad with sun-dried tomatoes will be more tender and spicy if you stuff a chicken breast with garlic cloves, rub with salt and pepper, and then bake in foil in the oven. The cooled chicken meat must be cut into pieces and added to the rest of the ingredients.

The salad is served as an independent dish or as an appetizer. Its taste goes harmoniously with boiled or fried potatoes, fish, and scrambled eggs.

The Italian salad with sun-dried tomatoes has gained considerable popularity among real chefs. This snack option is ideal for people who do not eat meat. Due to the fact that the appetizer is based on pasta, this salad can be considered a hearty, full-fledged dish.

Tomatoes have been used in cooking for a long time. Now it’s hard to imagine a summer lunch without delicious fresh vegetables. In winter, meat dishes and side dishes are served with salted or pickled tomatoes. To make the menu more varied, you can prepare a salad with sun-dried tomatoes. There are a lot of recipes with them. They themselves are even a flavorful snack or filling for stuffed dishes.

This vegetable will be a good appetizer for the holiday table. You can make so many different tomato dishes with them! Of course, you can buy these tomatoes ready-made or make them yourself. To do this, the fruits are chosen to be the same size and fairly ripe. They are washed under clean water, cut in half and the seeds are removed with a spoon. You will also need garlic - a few cloves are enough. It is cleaned and cut into thin strips. Salt is mixed with oregano and thyme.

The tomato halves are carefully placed on a baking sheet in one layer, the herbal mixture is poured into each, the garlic is placed on top and sprinkled with olive oil. Place in the oven, heated at a minimum temperature (no more than 120 degrees), and simmer for four hours. You need to constantly ensure that the vegetable does not become too dry and burnt. Then it remains to cool and put into clean jars. The resulting product is stored in a cool place, and you can immediately start preparing salads with sun-dried tomatoes.

There are many recipes for making salads with sun-dried tomatoes.. Let's take a closer look at them.

Light version with chicken

Recipes with sun-dried tomatoes are sometimes amazing in their variety. But it’s worth starting with some universal combinations. Therefore, this salad will be a great addition to dinner, and you can prepare it from the following products:

piece of chicken fillet;
two bell peppers, two cucumbers;
tomatoes - about 100 g;
vegetable oil, 9% vinegar, spices.

The chicken is first boiled until cooked, then cut into small cubes along with the cucumbers. The pepper is cleared of seeds with white partitions and cut in the same way. Tomatoes are blotted with paper napkins to remove excess fat, cut into neat strips and mixed with other ingredients.

Then the dressing is prepared. To do this, the oil is mixed with table vinegar and your favorite spices. This mixture is poured over the resulting salad mixture.

With chicken meat, you can prepare a salad with sun-dried tomatoes and chicken in a slightly different way. The option is also no less tasty and light. Prepared from available products:

First, mix chopped garlic with spices and salt. Rub the fillet with this mixture, wrap it in foil and cook in the oven at 180 degrees for about half an hour. Then the chicken is cooled and cut into small pieces. Prepared in this way, it turns out very tender and aromatic.

Chicken is mixed with sun-dried tomatoes, lettuce, and seasoned with a mixture of oil, mustard, lemon juice and spices. Top generously with grated Parmesan. If you use the chicken immediately after the oven, you will get a more satisfying warm version of the dish.

According to Italian and Greek recipe

If housewives are thinking about why sun-dried tomatoes are needed, what they are eaten with, where to add such a product, then we can recommend making a delicious Italian salad with cheese; it will definitely decorate any table. The dish is prepared from the available ingredients:

packaging of salad "Mix";
packaging of Mozzarella cheese;
seven tomatoes;
ten Cherry tomatoes;
a handful of pine nuts;
olive oil, balsamic vinegar, pepper.

Cherry tomatoes are washed and cut into halves, the lettuce is washed and dried on a paper towel. Cheese is cut in a convenient way, felted tomatoes are cut into strips. All that remains is to prepare the sauce from oil and vinegar. Season it with ground pepper. “Mix” is placed on a serving dish, with cherry and dried product with cheese on top. Then everything is poured with aromatic sauce and sprinkled with nuts. That's it, the aromatic dish can be served at the table, even gourmets experienced in the variety of tastes will appreciate it.

Many people will also like Greek salad. It contains many different vegetables, making the dish very healthy. You can prepare it from the following ingredients:

twelve Cherry tomatoes;
a piece of Feta cheese;
three bell peppers;
red onion;
sun-dried tomatoes, basil, olive oil, lemon juice, mustard beans.

First, wash the basil and dry it. The dried product is cut into pieces, the peeled onion into rings. Peppers are cut into “sails”, cheese – into cubes, cherry – into halves. In general, cutting is meant so that the ingredients can be held on the skewers. Lemon juice is mixed with mustard seeds, oil, and spices are added to taste. Prepared vegetables are strung on skewers, alternating with cheese and basil. Then all that remains is to sprinkle the appetizer with aromatic dressing.

Can be served at a buffet table. The snack pleases with its bright color and fresh taste. And its portioned serving makes the meal very convenient.

With the addition of fetax

Another option for a light but tasty tomato salad. Suitable for a light snack at lunch or as a substitute for a heavy dinner. For preparation, take the following ingredients:

fetax - about 200 g;
three tomatoes;
shallot;
lettuce, olive oil, table vinegar.

If the tomatoes are fresh, they are first cooked in the oven according to the classic recipe. The onion is cut into half rings, sprinkled with vinegar, salt to taste and crushed by hand. Then set aside for seven minutes. By adding vinegar it is easy to rid the onions of the pungent aroma. In addition, this is a quick way to deliciously marinate vegetables.

Tomatoes are mixed in a salad bowl with lettuce (you can use arugula) and onions. Season everything with a mixture of oil and vinegar. Spices are added to taste; you can do without them, since spices are used when cooking tomatoes. Sprinkle fetax on top and serve immediately.

From fresh vegetables

A variety of vegetables should always be present in the diet, because they fill the body with essential vitamins. This salad is a real vegetable masterpiece, and it is very easy to prepare from the following products:

Fresh tomatoes and cucumbers are cut into small pieces and immediately placed in a salad bowl. Add chopped arugula with onion. Everything is sprinkled with juice from half a lemon, seasoned with oil and spices. Add sun-dried tomatoes and sesame seeds and mix thoroughly.

Serve immediately, as vegetables quickly release juice and begin to dry out. After this, the salad becomes less appetizing.

With added avocado

If this oily fruit suits your taste and is often present on the menu, then it can also be mixed with sun-dried tomatoes. The resulting snack contains many elements beneficial to the human body. Moreover, it is prepared in a matter of minutes. The salad option turns out to be no less interesting, although minimal ingredients are required:

150 g each of tomatoes, lettuce;
1 avocado;
a piece of cheese;
half a lemon, pepper, salt.

Lay lettuce on a flat dish, sliced avocado and tomatoes on top and sprinkle with grated cheese. Then sprinkle with lemon juice, pepper and salt to taste. You can pour a small amount of oil in which the tomatoes were located. Serve immediately.

With fresh champignons

Mushroom salad with tomatoes will please you with its characteristic aroma. It turns out very filling and tasty. They usually take fresh champignons, which are easy to buy at any time of the year. The ingredients you need to prepare are:

The mushrooms are washed and cut into thin slices. Then pour in lemon juice and leave aside for twenty minutes. Bell peppers are peeled from seeds and cut into strips, peeled onions are cut into half rings. Pickled mushrooms are mixed with onions, tomatoes, and peppers. Then add chopped herbs and salt and pepper to taste. The usual olive oil is used as a dressing for the appetizer.

Can be served immediately. If you don’t want to prepare a salad from freshly pickled champignons, you can first fry them in oil and add them warm. This option turns out to be more satisfying.

Culinary secrets

In order for a salad with tomatoes to please you with its taste, you need to know some tricks that many housewives resort to. General recommendations are not difficult to remember:

You can make many different salads with sun-dried tomatoes. There are so many snack recipes, it’s simply impossible to list them all.

In any case, they turn out tender and dietary. In addition, sun-dried tomatoes are often combined with various vegetables, and this makes the dish very healthy and tasty.

So you should definitely try to prepare a salad according to at least one recipe to appreciate its taste.

Attention, TODAY only!

Lovers of salads will certainly appreciate the dish that “Popular Health” will talk about today. You want to feel its taste again if you try it once, and it’s all about the wonderful taste combination of low-calorie tender chicken meat and incomparable tomatoes. Today we’ll look at preparing a salad with sun-dried tomatoes, prepared by Julia Vysotskaya. This dish can be prepared at any time of the year, even in winter, when fresh vegetables are not of good quality, because sun-dried tomatoes can be prepared for future use. We also present to your attention a recipe for sun-dried tomatoes. So let's start with the salad recipe now.

Salad from Yulia Vysotskaya

Ingredients: chicken fillet – 400 g; sun-dried tomatoes – 200 g; olives - a handful; a bunch of arugula; oil for dressing, preferably olive – 20 ml; lemon juice – 10 ml; mustard – dry – 0.5 tsp; salt, ground black pepper; sesame – 1 tbsp. l.

How is this salad prepared? First you need to wash the meat and boil it in salted water over low heat. Then, when it is ready, remove the pan from the heat and let the meat cool directly in the broth. In this case, it will be more juicy. Then the fillet is cut into slices and poured into a salad bowl.

Next, let's move on to the olives. Each fruit must be freed from drupes, and then chopped into rings, so the olives look more elegant than when they are simply cut into two parts. Wash the arugula thoroughly, place it on a towel and dry it, getting rid of droplets of water. Then the greens are chopped very finely and sent for meat cutting. Yulia Vysotskaya recommends using arugula rather than parsley or cilantro, as its aroma and taste goes perfectly with chicken and sun-dried tomatoes. The tomatoes are cut into thin slices and combined with the rest of the salad ingredients. Now let's prepare a fragrant dressing for our savory dish.

Squeeze lemon juice into a small bowl and add oil, mustard, pepper, and salt. Mix all the spices well to obtain a homogeneous mass. Season the salad and stir. Sprinkle the dish with sesame seeds on top, which will give it a unique flavor and add beneficial properties. From Yulia Vysotskaya, salad is most often used as an independent dish, since it is quite filling due to the presence of meat in it. If you have no experience making sun-dried tomatoes, read on. There are several ways to prepare them, we will look at them all, including the one shared by Yulia Vysotskaya.

Sun-dried tomatoes from Yulia Vysotskaya

Julia suggests drying tomatoes in the oven. This method is suitable for those who do not have a dryer for vegetables and fruits and do not have the opportunity to dry tomatoes in the sun.

It is best to choose tomatoes that are elongated, like cream, with elastic skin and a small amount of seeds and juice. That is, meaty ones are ideal. We cut them into two parts. Carefully remove all seeds with a spoon. Then take a large heat-resistant bowl or a baking sheet with high sides. Place the tomatoes in it, cut side up.

To add flavor to the tomatoes, you will need the following spices: peppercorns, according to Yulia, you need to take more of it, a small handful. Also add about a tablespoon of dried basil to the pepper, a good pinch of salt and add three cloves of garlic. Julia recommends taking fresh basil as well. All these spices need to be thoroughly ground in a mortar. We distribute the resulting aromatic mass over the cut surface of the tomatoes, trying not to bypass a single tomato. Then pour refined olive oil into the mold so that the tomatoes are immersed in it by one third.

Place the mold or baking sheet in the oven, which should first be preheated to 190 degrees. Dry the tomatoes for at least 3 hours, it is important to control the oil level and add it if necessary. It is better to open the oven door slightly, then excess moisture will evaporate. Ready-made sun-dried tomatoes can be used for the above salad, or you can seal them for the winter by placing them in sterilized jars. The oil in which the tomatoes were dried is also poured into jars. It acquires an excellent taste and aroma of spices. By the way, you can use a little of this oil for salad.

If you have the opportunity to dry your tomatoes in the sun, take advantage of it. After cutting the washed fruits in half, remove the seeds and juice, place the tomatoes cut side up on baking paper, add salt, cover with gauze to protect from flies and dust, and leave them to dry in the sun for 4-5 days. Such tomatoes can be stored in regular clean jars with a lid in a dark place. You can dry tomatoes in a dryer in a similar way, but it will take much less time - a few hours.

Now you know how to make your own sun-dried tomato salad according to Julia Vysotskaya’s recipe. This dish is very tasty and healthy. This is especially true in winter, when you cannot find good quality fresh vegetables. And since summer has arrived, we suggest you prepare sun-dried tomatoes according to the recipe given in the article for the winter.

Salad with sun-dried tomatoes is an excellent alternative to boring "fur coats" and "Olivier". In a short time, most housewives managed to appreciate the specifics of this product, its taste and texture, which combine perfectly with meat and vegetable components, and since then they can easily diversify their holiday tables with a wider range of modern snacks.

Salads and snacks with sun-dried tomatoes

Salad with sun-dried tomatoes has hundreds of variations, this is due to the fact that dried tomatoes are harmoniously combined with seafood, herbs, cheeses, meat, fruits and do not require heat treatment. All you need to do is take them out of the jar, mix them with the necessary ingredients, drizzle them with a dressing of oil and balsamic vinegar and you can serve.

A tasty salad can be made if you mix several small potato tubers, boiled in their skins, with fresh cucumber and 80 g of dried tomatoes, season with a sauce of chopped cashew nuts and 60 ml of olive oil, and serve on a “bed” of lettuce leaves.
Salad with sun-dried tomatoes and smoked chicken differs in the speed of preparation. It will take no more than 5 minutes to mix some lettuce leaves with 80 g of smoked chicken meat and 30 g of sun-dried tomatoes, season with lemon juice, olive oil and Parmesan.

Delicious salad with sun-dried tomatoes - a recipe from Italian cuisine. After all, the homeland of dried tomatoes is the Mediterranean region, where they know how to properly and tasty combine healthy and low-calorie foods. The latter is convincing with a light appetizer dish of olives, onions, dried tomatoes and arugula with classic Italian dressing.

Ingredients:

arugula - 100 g;
sun-dried tomatoes - 80 g;
olives - 8 pcs.;
red onion - 1/2 pcs.;
parmesan - 50 g;
salt - 10 g;
sugar - 5 g;
balsamic vinegar - 10 ml;
oil - 40 ml;
lemon juice - 20 ml.

Preparation

Cut the sun-dried tomatoes and olives in half, cut the onion into thin strips and mix.
Whisk lemon juice with vinegar, oil, salt and sugar.
Dress Italian salad with sun-dried tomatoes and Parmesan sauce.

Salad with sun-dried tomatoes and arugula is a godsend for those who want to get maximum taste with a minimum amount of ingredients. You can enjoy just the combination of spicy tomatoes and the delicate bitterness of arugula, but it is better to add a fresh tomato and a handful of nuts than to turn a simple two-ingredient vegetable salad into a restaurant-quality dish.

Ingredients:

arugula - 120 g;
olives - 6 pcs.;
sun-dried tomatoes - 60 g;
tomato - 1 pc.;
nuts - 30 g;
sun-dried tomato oil - 60 ml;
lemon juice - 20 ml.

Preparation

Roast the nuts in a dry frying pan.
Mix tomato oil with lemon juice.
Place arugula, slices of sun-dried and fresh tomatoes, olives, nuts on a plate and pour over the dressing.

Salad with sun-dried tomatoes and mozzarella

Salad with sun-dried tomatoes and cheese represents a classic combination of ingredients, where the type of cheese determines the status of the dish. Proof of this is the Italian appetizer “Caprese”, consisting of dried tomatoes (and their combination with fresh tomatoes), basil and soft creamy mozzarella, which so successfully highlights the taste of tomatoes that the salad does not need other additions.

Ingredients:

sun-dried tomatoes - 10 pcs.;
mozzarella - 350 g;
basil leaves - 10 pcs.;
clove of garlic - 4 pcs.;
balsamic vinegar - 30 ml;
olive oil - 40 g.

Preparation

Cut the mozzarella into slices, chop the garlic and basil.
Add tomatoes, alternating with mozzarella.
Season the salad with sun-dried tomatoes with vinegar and oil, basil and garlic.

Salad with sun-dried tomatoes is a recipe that allows you to diversify the dish with new ingredients. The best choice is shrimp. They go well with tomatoes, are piquant and tasty, and their high cost can always be offset by an elegant snack, like the one presented below: made from dried tomatoes, capers and, in fact,.

Ingredients:

shrimp - 8 pcs.;
sun-dried tomatoes -10 pcs.;
olive oil - 80 ml;
dry wine - 100 ml;
clove of garlic - 3 pcs.;
capers - 60 g;
lemon juice - 20 ml.

Preparation

Fry the peeled shrimp in 40 ml of oil for 2 minutes.
Pour in the wine and heat on the stove for 5 minutes.
Add tomatoes, capers, garlic and remove from heat.
Cool and season with oil and lemon juice.

Salad with sun-dried tomatoes and beef is a “smart” dish made from properly prepared ingredients. We are talking about roast beef - fried and retaining juiciness on the inside and golden brown on the outside. Don’t forget about animal protein, which, in combination with vitamin-rich tomatoes, turns the salad into a balanced, healthy product.

Ingredients:

beef tenderloin - 450 g;
persimmon - 1 pc.;
salad mix - 120 g;
sun-dried tomatoes - 60 g;
olive oil - 60 ml;
balsamic vinegar - 20 ml;
honey - 30 g;
sea salt - 10 g.

Preparation

Fry the beef for 2 minutes on each side.
Afterwards, bake for 12 minutes at 220 degrees.
Cut into slices, place on lettuce leaves with tomatoes and persimmon slices and season.
In this recipe, traditional sun-dried tomatoes are made from vinegar and oil and mixed with honey.

Salad with sun-dried tomatoes is a recipe that will please sophisticated gourmets. Only pork ham jamon can do this. Correct cutting of the latter will provide the dish with a delicate taste and sophistication when decorating the plate. Even taking into account the fact that salad is not a cheap pleasure, it is definitely worth preparing for a celebration.

Ingredients:

jamon - 90 g;
sun-dried tomatoes - 50 g;
salad mixture - 80 g;
oil - 60 ml;
wine vinegar - 20 ml;
parmesan - 50 g.

Preparation

Place salad mixture, sun-dried tomatoes and jamon slices on a plate.
Drizzle with oil and wine vinegar and garnish with Parmesan cheese.

Salad with sun-dried tomatoes and avocado

Fast in cooking and sun-dried tomatoes are a temptation for vegetarians. The nutritional value and usefulness of avocado can compete with meat products, and its nutritional qualities can compete with any vegetable components. This is evidenced by this salad, in which the nutty flavor of avocado successfully emphasizes the smokiness of the tomatoes.

Ingredients:

avocado - 1 pc.;
sun-dried tomatoes - 6 pcs.;
salad mix - 50 g;
pine nuts - 20 g;
balsamic vinegar - 40 ml;
oil - 50 ml.

Preparation

Place avocado slices on the bottom of a plate.
Top with lettuce and tomatoes.
Top with nuts and oil and vinegar dressing.

A delicious salad with sun-dried tomatoes is a recipe in which even an exotic artichoke has a place. This is not strange - a popular ingredient in Italian cuisine is rich in flavor and goes well with dried tomatoes. True, the artichoke needs to be fried or boiled first, so be prepared to spend a little more time on preparation.

Ingredients:

artichoke - 1 pc.;
olives - 10 pcs.;
sun-dried tomatoes - 8 pcs.;
parsley - 20 g;
lemon juice - 40 ml;
water - 500 ml;
oil - 60 ml.

Preparation

Peel the artichoke from the top leaves, cut into 4 parts, remove the hay.
Boil for 30 minutes.
Mix with olives and tomatoes, season with oil, juice and parsley.

Those who want to add new ingredients to the salad with sun-dried tomatoes and feta cheese can prepare a Greek version. The peculiarity of the latter is the abundance of fresh vegetables, which, in combination with sun-dried tomatoes, diversify the classic dish. This salad can become a daily snack, because tomatoes, cucumber and olives are available at any time of the year.

Ingredients:

sun-dried tomatoes - 8 pcs.;
fresh tomato - 2 pcs.;
cucumber - 1 pc.;
sweet pepper - 1 pc.;
fresh basil - a handful;
feta cheese - 50 g;
onion - 1 pc.;
oil - 60 ml;
lemon juice - 30 ml.

Preparation

Chop the vegetables and place in a deep bowl.
Add sun-dried tomatoes and basil.
Sprinkle with juice and oil.
Place cheese on top.

Salad with sun-dried tomatoes and chicken is a light and healthy dish with which you don’t have to worry about extra pounds. The perfect combination of dietary chicken meat and vitamin-rich vegetables makes it this way. Such a salad quickly replenishes even large energy expenditures, is easy to prepare, and is appropriate after a workout or an active working day.

Ingredients:

fillet - 350 g;
oil - 100 ml;
basil - 50 g;
pine nuts - 80 g;
sun-dried tomatoes - 50 g;
cherry tomatoes - 8 pcs.;
sweet pepper - 1 pc.;
lemon juice - 40 ml.

Preparation

Cut the chicken fillet and fry.
Mix with vegetables and tomatoes.
Season with nuts, basil, 60 ml oil and lemon juice.

With sun-dried tomatoes - a dish for the cold season. Such food not only warms and fills you up faster, but also, thanks to heat treatment, reveals its taste characteristics to the maximum. This applies to eggplants, which, when hot, better absorb the aromas of heated sun-dried tomatoes and spicy dressing.

The American Indians did not know anything about conservation, so they resorted to the help of the sun. They laid out ripe sliced tomatoes in the sunny heat and waited until almost all the moisture had evaporated from them. These sun-dried tomatoes were stored for a very long time and did not spoil.

Sun-dried tomatoes came to the taste of Spanish and Portuguese sailors who had to overcome thousands of miles of sea space. No fresh vegetables could be stored for that long, and you couldn’t live long on meat and fish. In addition, a constant supply of vitamins is necessary to prevent scurvy. And sun-dried tomatoes contain a fair amount of vitamins and minerals.

Making sun-dried tomatoes at home is very easy. To do this, you need to take a dozen ripe and juicy tomatoes and cut them into quarters. Next, place them evenly on a baking sheet, salt, pepper and sprinkle with olive or sunflower oil. Place the baking sheet in an oven preheated to 80-100 °C. Leave the oven door with a small gap so that the moisture evaporates faster. Dry the tomatoes in this way for 6-7 hours.

Sun-dried tomatoes perfectly complement and diversify our diet. For example, in a good year, you can wilt these vegetables in the summer, and in the winter you can delight yourself with dishes made from natural, albeit sun-dried, tomatoes, and not from those odorless and tasteless ones that are sold in stores in winter. In addition, you can cook anything from sun-dried tomatoes. Any dish containing fresh tomatoes can be adapted to dried ones. As an example, consider salads with sun-dried tomatoes.

chicken breast - 1 pc.
sun-dried tomatoes – 220 g
olives - to taste
olive oil
lemon juice
arugula - 1 large bunch
ground black pepper - to taste

Boil the chicken breast and cut into cubes. Cut the sun-dried tomatoes into thin strips. Remove the pits from the olives and cut them into halves. Chop the arugula finely enough.

For the dressing, mix olive oil and lemon juice with pepper and salt in a separate bowl. Combine all ingredients, pour over dressing. Mix dynamically. Garnish with fresh arugula.