10 cool salads with cheese

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

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

1. Salad with cheese and garlic

Ingredients

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

Preparation

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

Refrigerate for 1-2 hours. Sprinkle with green onions before serving.

2. Salad with cheese and tomatoes

Ingredients

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

Preparation

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

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

3. Salad with cheese and cucumbers

Ingredients

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

Preparation

Cut the cucumbers into slices, the onion into half rings. Finely chop the herbs and crush the cheese.

Place the cucumbers and onions in a deep bowl. Season with salt, cover with plastic wrap and leave in the refrigerator for 1-2 hours.

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

4. Salad with cheese, radish and celery

Ingredients

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

Preparation

Crush about ⅔ of the cheese. Cut the celery and onion into medium slices, the radish into thin slices, the salad crosswise into four slices 1, 5-2 cm thick.

Place the remaining cheese in a small bowl and microwave for about 15 seconds. Then whisk it in a blender with mayonnaise, yogurt, vinegar, salt and pepper. Send the resulting mixture to the refrigerator for 30-40 minutes.

Mix celery with radishes, cheese and onions. Divide the iceberg lettuce into 4 serving bowls. Drizzle with cheese sauce. Top with cheese and vegetables.

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 peel
• 1½ tablespoons of honey;
• ½ teaspoon of Dijon mustard;
• ¼ teaspoon of salt;
• 3 tablespoons of vegetable oil;
• ½ tablespoon of poppy seeds.

Preparation

Boil the beets. Divide the tangerines into wedges and peel them off. Pick up the salad with your hands. Cut the avocado and beets into small cubes. Mash the cheese.

At the bottom of the salad bowl, place the salad, on top of it beets, tangerines, pistachios and avocado drizzled with lemon juice. Sprinkle with cheese.

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

6. Salad with cheese and green peas

Ingredients

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

Preparation

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

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

Chop the onion and cheese into small cubes, finely chop the parsley. Put all the ingredients in a bowl and add the peas. Season the salad and mix well.

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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 of granular mustard;
• pepper and salt to taste;
• greens - for decoration.

Preparation

Chop cucumber, onion and celery finely. Cut the ham into cubes.

Place all food 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;
• leaf lettuce for decoration - optional.

Preparation

Boil the chicken until tender - about 25 minutes. Cut the bacon into pieces and brown in a skillet.

Chop fillet, celery and onion finely. Grate the cheese. Place everything in a deep bowl and season with salt and pepper to your liking.

For the sauce, combine the mayonnaise and sour cream and season the dish. Place it on a flat plate with lettuce before serving.

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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 red wine vinegar
• 1 teaspoon dried dill
• ½ teaspoon dried oregano
• 3 tablespoons olive oil
• salt and pepper to taste.

Preparation

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

Cook pasta. Throw in a colander and cool.

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

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10. Warm salad with cheese and potatoes

Ingredients

• 400 g small potatoes;
• 1 onion;
• 1 stalk of celery
• 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.

Preparation

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

Cut the onion and celery into small cubes. Mash the cheese. Chop the greens finely.

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

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