Salads play a leading role on our tables, especially festive ones. The variations of their recipes have no boundaries. In this recipe, I propose to combine a variety of foods in taste and texture, which did not prevent the food from being amazingly tasty.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The aromatic, soft and sweet melon is already delicious. It is used on its own, jams and jams are cooked, dried and dried, canapes and salads are made. But if you want to surprise your family, prepare a salad with her in the company of olives and vegetables. Today, a widespread misconception is that melon is served only as a dessert for a sweet table. But, despite its bright and sweet taste, it is harmoniously combined with many vegetables, mushrooms, meat, fish, seafood …
Having prepared a salad with melons, olives, tomatoes and nuts, you will be happy to taste the amazing result of your culinary creativity. Now is the season for homemade tomatoes and ripe aromatic melons. This is a great chance to acquire a new wonderful recipe, learn and taste the unbroken taste.
It is desirable to season such salads with a combined sauce. Most often, complex dressings are used, which include honey, yogurt, mustard grains, and alcohol. For originality, you can serve the dish sprinkled with almond leaves, pistachios or pine nuts. The melon itself is better to choose fragrant and with dense pulp, then it will give less juice in the finished dish. After all, ripe sweet melon is the main basis of the salad.
- Caloric content per 100 g - 36 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Ripe juicy melon - a couple of skiboks
- Walnuts - 3 pcs.
- Cherry tomatoes - 3-4 pcs.
- Pitted olives - 100 g
- Processed cheese - 100 g
- Honey - 1 tsp
- Olive oil - 2 tablespoons
- Mustard - 1/4 tsp
- Salt - pinch or to taste
Step by step preparation of salad with melon and olives
1. Wash the melon, remove the seeds and cut off the required number of skibok, from which remove the hard peel, and cut the pulp into cubes.
2. Wash the tomatoes, dry and cut into 2-4 pieces, depending on the original size, and add to the salad bowl to the melon.
3. Cut the cheese into cubes and the olive into two pieces and add the food to the salad bowl.
4. Peel the walnuts, cut into medium pieces and add to all ingredients. If desired, the nuts can be fried in a pan, but then their calorie content, and, accordingly, the salad will increase.
5. Combine olive oil, mustard and honey in a small container. Stir the foods well until smooth.
6. Season the meal with cooked sauce.
7. Season food with salt and mix well.
8. Serve the salad to the table immediately after cooking. But here it should be borne in mind that if you plan to serve it not immediately, then salt and pour the sauce just before use. Otherwise, eating due to salt will give a lot of juice and flow.
See also the video recipe on how to make a salad with melon and zucchini.
