Lecho of tomatoes and sweet peppers with cucumbers. Fresh taste of weight loss

Many people include vegetable salads in their diet, wanting to return the figure back to normal. These meals are low calorie and healthy. For example, the fiber in cucumbers cleanses the stomach, water - their key component - flushes out waste, and enzymes speed up digestion. Such cleaning contributes to rapid weight loss. In this case, excess fluid is removed from the body. The main thing is to eat salads without mayonnaise.

Nutritionists forbid loading salads with high-calorie ingredients. It is advised to use boiled low-fat fish, rice, low-fat cottage cheese and cheese, herbs. From meat, rabbit, turkey and veal are suitable. From fruits and vegetables, only potatoes and bananas should not be added.

Recipes

You won’t eat cucumbers alone - they get bored. You can diversify the menu with a variety of dietary salads. In summer it is easier - and more useful - to cook from fresh vegetables, and in winter pickles are more accessible.

Important! It is undesirable to eat cucumbers with gastritis with high acidity or an ulcer of the digestive organs.

Rhapsody

For 4 servings you will need:

• squid - 0.5 kg;
• large fresh cucumber - 1 pc.;
• egg whites - 3 pcs.;
• lettuce leaves - a few pieces;
• green onions - 1 bunch;
• salt;
• pepper.

Peel the squids from the film and dip them in salted boiling water for 3 minutes, then remove and cool. Cut them, cucumber and egg whites into strips. Chop the onion as finely as possible.

Peculiarity! Yolks can also be used in the recipe, but then the salad will have more calories.

Lay lettuce leaves torn in half on the bottom of a bowl. Put the chopped ingredients on them. Add pepper and salt if necessary.

Dressing is prepared in advance and infused in the refrigerator. For her, you need to take 1 tsp. mild (preferably Dijon) mustard, 1 tbsp. fat-free yogurt and beat them with a blender. Add 1 tsp to the resulting mass. apple cider vinegar, a pinch of dried dill and the same amount of parsley.

With white cabbage

For the salad you need to take:

• fresh cucumber;
• 100 g of white cabbage;
• 1 tsp olive oil;
• vinegar;
• parsley.

Cut the cucumber into strips and combine with finely chopped cabbage. Season with vegetable oil and wine vinegar. The decoration of the dish is parsley. If desired, you can crumble a piece of apple into the salad. In winter, sauerkraut is suitable instead of fresh cabbage.

Peculiarity! You can eat this salad at least all day, but only unsalted, otherwise you won’t be able to lose weight. Spicy spices are also prohibited.

With Chinese cabbage

Ingredients:

• 1 boiled chicken breast;
• 0.5 kg of tiny pickled cucumbers;
• 0.5 kg of Beijing cabbage;
• bulb;
• salt and pepper optional;
• 7 art. l. liquid low-fat sour cream.

Add finely chopped onion to a bowl with breast cubes and cucumber rings. Chop the cabbage there and season with sour cream.

You can use a different dressing: from 3 tbsp. l. unrefined oil, 1 tbsp. l. lemon juice and 1 tsp. French mustard (or less) Sour cream is added last and everything is thoroughly mixed.

With walnuts

You will need:

• peeled walnuts - 4 tbsp. l.;
• fat-free sour cream - 2 tbsp. l.;
• fresh cucumbers of medium size - 4 pcs.;
• garlic cloves - 3 pcs.;
• a bunch of dill;
• salt as desired.

Chop one half of the nuts with a knife. The second is to grind in a mortar with garlic, add sour cream and beat. Chop the cucumbers into strips, finely chop the dill. Mix all.

with buckwheat

Components:

• cucumbers - 5 pcs.;
• fresh buckwheat porridge and kefir (yogurt) - 4 tbsp. l.;
• garlic cloves - 4 pcs.;
• onions - 1 pc.;
• celery leaves;
• salt.

Combine chopped cucumbers with buckwheat. Add salt, chopped onion and garlic. Pour over with kefir and garnish with finely chopped celery.

Interesting! Cucumbers were grown by ancient Egyptian gardeners.

With corn and chicken breast

You will need the following:

• 2 large cucumbers;
• 150 g boiled chicken breast;
• bulb;
• canned corn - 2 tbsp. l.;
• 1 sweet green apple;
• a bunch of green lettuce;
• ground paprika - ½ tsp;
• olive oil - 2 tbsp. l.;
• wine vinegar - 1 tsp;
• Dijon mustard.

Cut the chicken breast and peeled apples into slices, cucumbers into half rings. Chop the onion. Combine everything with corn. Dressing is made from mustard, oil, vinegar and paprika. First put green lettuce leaves in a bowl, and already mixed ingredients on top.

On a note! Instead of corn in this recipe, some housewives use mushrooms.

With tomatoes

Products for 2 servings:

• big tomato;
• medium cucumber;
• salt on the tip of a knife;
• 2-3 sprigs of parsley
• 1 tsp olive oil.

Add chopped parsley to chopped vegetables. Salt, season with oil, mix.

Interesting! Eating cucumbers and tomatoes in large quantities helps lower cholesterol and improve protein absorption.

With cheese

Ingredients:

• 2 medium cucumbers;
• 2 small green apples (non-sour);
• hard fat-free cheese (a piece the size of processed cheese);
• parsley;
• 1 st. liquid low-fat sour cream.

Mix thin slices of fruits and vegetables with grated cheese and finely chopped greens. Pour in sour cream. Salt and pepper, if desired.

with beans

Products:

• 1 st. boiled white beans;
• 2 small cucumbers and tomatoes;
• 5 crab sticks;
• 3 cloves of garlic;
• 1 st. l. corn or other vegetable oil.

Combine vegetable cubes with chopped garlic and beans. Add finely chopped crab sticks, oil. Mix the salad well.

Peculiarity! If the recipe uses beans in tomato, then the dish is not seasoned with oil.

With prunes

The salad contains:

• medium-sized cucumber - 1 pc.;
• sweet pepper - 1 pc.;
• prunes - 100 g;
• greenery;
• 2 tbsp. l. olive oil;
• some salt.

Put the prunes in a deep plate, pour boiling water and leave for half an hour. Then chop and combine in a salad bowl with cubes of cucumber and bell pepper. Decorate with herbs, add oil and salt.

with peas

Required Ingredients:

• a can of canned green peas;
• pickle;
• 2 hard-boiled eggs;
• 2 tbsp. l. olive oil;
• 1 st. l. apple cider vinegar;
• sea ​​salt;
• Dill;
• parsley.

Combine cucumber cubes with peas and finely chopped greens. Season with apple cider vinegar and vegetable oil. Salt and mix thoroughly. Decorate with chopped egg yolks.

1. The most useful fresh vegetables.
2. It is desirable to remove seeds from cucumbers. Once in the stomach, they can cause bloating.
3. Do not skimp on greens: basil, green onions, cilantro, parsley, arugula, dill, spinach can be added to the salad in unlimited quantities.
4. The less salt the better. Instead, use lemon juice, mild spices.
5. If you add a few nuts to the dish, it will be more balanced.
6. better wine, lemon or apple cider vinegar, pomegranate juice, mild mustard.
7. Of vegetable oils, preference is given to olive: for 1 serving of salad for weight loss, ½ tsp is enough.
8. If you couldn’t find fat-free sour cream for the salad, you can mix the usual one with fermented baked milk, yogurt, etc.
9. Boiled vegetables (potatoes, carrots and beets) have a high glycemic index. Their regular use disrupts metabolic processes in the body and accelerates the formation of body fat in problem areas. Nutritionists do not recommend using these vegetables for diet cucumber salads.

Attention! On fasting days, you can’t eat confectionery, drink soda and coffee on vegetable salads. From drinks, purified mineral water and good green tea are allowed.

conclusions

Diet cucumber salads cleanse the body, relieve it of the consequences of eating junk food, improve metabolism and skin condition. This vegetable not only helps to get rid of excess fat, but also starts the process of rejuvenation. But these results can only be achieved by using the right ingredients.

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cool If the reflection in the mirror suggests that it is time to urgently take care of your figure, then the first thing everyone tries to do is switch to light meals. The simplest and most popular of their range is cucumber and tomato salad. How many calories does it have and how can it affect weight?

Unloading day on a vegetable salad: a lot of vitamins, few calories

Vegetables belong to the category of healthy and low-calorie foods - which is why they appear in most diets. So, in a cucumber (if its weight is 100 g) there are only 15 kcal, so they can be eaten without restrictions and risk to the waist. And where do you get calories if it is 95% water, 0.9% protein, less than 1 percent fat and 3% carbohydrates! Despite such a “lean” composition, the vegetable perfectly saturates the body. An ultra-low energy reserve can boast of another garden product - a tomato: it contains 24 kcal.

Thus, if you take these two ingredients in equal amounts, then the calorie content of 100 g of tomato and cucumber salad will not exceed the “ridiculous” 20-25 kcal. Having eaten a small portion of such a dish - 250 g, the eater will receive only 50 kcal. So that it does not turn out too dry, it is enough to wait a few minutes for the vegetables to release the juice.

An ideal addition to the main components is onions, cut into half rings. It will also not spoil the dietary qualities, since together with salt and black pepper it will add no more than 5 kcal. Greens are also not able to critically affect this indicator, so you can safely put dill or parsley in the dish.

The most dietary version of this salad is cucumbers, tomatoes and lemon juice. The calorie content of the last ingredient will please those who watch their weight: for 100 g - 16 kcal and a lot of valuable trace elements. A teaspoon has 2 calories. In a vegetable mixture prepared from such ingredients, you do not even need to put salt and other spices.

On the sides will not be deposited: sour-milk dressings

The main ingredients of this snack have a minimum amount of calories, but who would eat it without dressing? If the issue of extra calories is very acute, but the salad “without nothing” does not fit into your mouth, then the most suitable alternative is natural yogurt filling. Its nutritional value is negligible: 100 g - 29.4 kcal! If you put a serving of 270 g of yummy prepared from vegetables and yogurt on a plate, then it will pull on 79.8 kcal. The recipe includes one cucumber and one tomato, 2 g of mustard and salt, 70 ml of unsweetened yogurt and a basil leaf. For those who are losing weight, this combination is just what the nutritionist ordered!

A salad of tomatoes, cucumbers with sour cream (if you put it in an amount of no more than a tablespoon) and an onion also has a “modest” calorie content - 30 units. But this value can be higher - from 44 to 60 kcal. This will happen if you use a high-fat product or a separator variety. Therefore, losing weight is better to give preference to 10 percent. The nutritional value of the dish with this fermented milk product will be as follows: fat - 1.1 g, protein - 1 g, carbohydrates - 4.2 g. Sour cream is also good because it harmonizes with vegetables, leaves the food light and brings pleasant flavor notes.

You can’t spoil porridge with butter, but salad?

Not all salad dressings are so harmless. Depending on how you decide to flavor the vegetable mix, its characteristics will also change. Here is the calorie content of cucumber salad, tomatoes with sunflower oil: 45 kcal per 100-gram serving, if limited to 1 tsp, and 90-100 if the vegetables “float” in a fatty filling.

If you take a more healthy olive oil, then the energy value will also be in the range from 45 to 90 kcal. But, given the daily calorie intake, this is quite a bit. However, the total calorie content depends on two factors: how much oil you add and how much salad you eat.

How not to lose weight on vegetables, or give calories!

According to some, an “empty” vegetable cut is too bland, even tasteless. To turn it into a gastronomic pleasure, you need to use a fatty sauce. But hardly anyone will want to add mayonnaise when they find out how many calories are in a cucumber and tomato salad seasoned with this super-nutritious product. Even if you take extra light, then 100 kcal will be found in 100 g, in 15% there will already be 154, in 50% - 467-512, and in the classic 67% - from 619 to 624. This means that only 1 tbsp. l. such a product will increase the calorie content of a salad by 100-120 kcal. But usually a hostess puts a couple of tablespoons on one plate. The sauce settles to the bottom, mixes with vegetable juice and increases the satiety of the dish. With each spoonful of salad, up to 40 kcal is sent to the mouth of the consumer. The energy potential of the dish will be uncommonly higher - from 175 to 225 kilocalories, the amount of fat will increase to 4.3 g, carbohydrates - up to 3.8 g.

Important! If you can’t refuse mayonnaise in any way, then take a dietary mayonnaise with a minimum amount of flavor enhancers and eat a dish with such a dressing no more than once a day.

Some tips for those who do not want to get better from salad

To enhance its dietary properties, use the following recommendations:

• choose not too meaty tomatoes, otherwise they will give a lot of juice, which will negatively affect the calorie content;
• if you like the taste of sour cream, but do not like its energy value, then replace it with another fermented milk product - matsoni. It has 50 kcal per 100 g, and they are very similar in taste;
• use only unrefined oils as a fragrant filling.

> 300 g fresh cucumbers, 500 g fresh tomatoes, 150 g onions, 1-2 cloves of garlic, 3 tbsp. spoons of green onions, parsley and dill, salt and pepper to taste.

Cucumbers and half of the tomatoes cut into slices. Onion cut into half rings and pour boiling water for 2-3 minutes, then drain the water and add to other vegetables. Pass the remaining tomatoes through a meat grinder, add crushed garlic, salt, pepper, all greens and pour dressing over vegetables. Mix salad and serve.

> 250 g of broccoli, 250 g of cauliflower, 100 g of bell pepper, 100 g of green onions, 250 g of canned beans, 250 g of carrots, 250 g of pickled cucumbers, 0.5 l of water, 1 tbsp. spoon of cornstarch, 1 tbsp. table spoon of mustard, 50 g of lemon juice, 50 g of granulated sugar, lettuce leaves, salt and pepper to taste.

Mix starch with water until smooth in a small saucepan, add mustard and heat over moderate heat until the mixture thickens, boil for another 2 minutes. Cool, add lemon juice and sugar, mix. Boil broccoli, cauliflower and carrots in salted water until tender, drain and cool to room temperature. Grind vegetables for salad and put in a bowl, add pepper, onion, chopped cucumbers, washed beans, pour over the sauce and mix, refrigerate for 7-8 hours. Stir a little before serving.

> 200 g carrots, 200 g apples, 1 tbsp. spoon of honey, 1 tbsp. a spoonful of ground walnut kernels, 2 tbsp. a spoonful of lemon or pomegranate juice, 0.5 teaspoon of ground cinnamon.

Wash carrots and apples, peel and grate on a coarse grater. Grind juice, honey, nuts and cinnamon well and season the salad with this mixture.

> 500 g carrots, 200 g pickles, 200 g tomato juice.

Peel cucumbers and large seeds, cut into small cubes and pour tomato juice, set aside for 30-40 minutes. Peel and grate the carrots on a coarse grater. Pour in tomato juice with cucumbers, stir and serve.

> 400 g pickled cucumbers, 200 g boiled mushrooms, 150 g onions, sugar, salt, pepper to taste.

Pickled cucumbers (preferably salted in a barrel) cut into strips, cut mushrooms into slices. Onion cut into half rings, blanch in boiling water. Mix all the ingredients, add sugar, pepper, mix, cool in the refrigerator for 30-40 minutes.

> 400 g green salad, 250 g canned beans, 200 g spicy tomato sauce, 200 g green onions, 200 g tomatoes, 200 g cucumbers, salt and pepper to taste.

Drain the beans and rinse under water, pour dressing (adjika or ketchup), cover and refrigerate for 7-8 hours.

Chop green lettuce, onions, tomatoes, cucumbers and mix with beans.

> 400 g white cabbage, 150 g prunes, 0.5 lemon, 1 tbsp. a spoonful of granulated sugar, 150 g of carrots, 1 teaspoon of cumin, salt to taste.

Wash the prunes and soak in cold water for 1.5-2 hours, then drain, separate from the pits and cut into pieces. Chop the cabbage, grind with salt and sugar, let stand for 15-20 minutes, then squeeze the juice. Peel and grate the carrots on a coarse grater. Wash the lemon and grate on a coarse grater along with the zest. Mix all the ingredients, sprinkle the salad with caraway seeds on top.

> 500 g onion, 3 tbsp. spoons of mustard, 3 tbsp. spoons of granulated sugar, 2 tbsp. tablespoons apple cider vinegar, salt and pepper to taste.

Onions (it is better to take white or blue not bitter onions), peel, cut into thin half rings, salt and set aside until juice appears. Prepare dressing from mustard, sugar, vinegar, salt, pepper, mix everything well. Drain the juice from the onion and pour over the dressing, refrigerate for 10-12 hours.

300 g green onions, 500 g apples, 250 ml fruit juice, 100 g walnut kernels, salt and sugar to taste.

Cut the prepared onion, peel and core the apples, grate on a coarse grater or cut into strips. Fry the walnut kernels in a dry frying pan and chop. Mix onions and apples, add salt and sugar to taste, pour over fruit juice, sprinkle with crushed nuts.

> 400 g tomatoes, 1 tbsp. spoon of granulated sugar, 2 tbsp. spoons of soy sauce, dill for decoration.

Put the prepared tomatoes in a colander and dip in boiling water for 0.5 minutes, remove the skin. Cut the tomatoes into thin slices or circles, pour over with soy sauce, sprinkle with sugar. Decorate the salad with sprigs and refrigerate for about 1 hour before serving.

> 100 g bananas, 100-150 g oranges, 80-100 g kiwi, 100 g apples, 100 g canned pineapple, 0.5 lemon, 100 ml pineapple juice, 1 tbsp. a spoonful of honey, ground ginger, cinnamon, cardamom to taste.

Wash fruits, peel, cut into slices, add canned pineapples. Remove the zest from half a lemon on a fine grater, squeeze the juice into a container with pineapple juice. In the same container, add lemon zest, honey and spices to taste, pour fruit with this dressing.

> 500 g tomatoes, 1-2 garlic cloves, 2 tbsp. spoons of celery, parsley and dill, salt and pepper to taste.

Pass the third part of the tomatoes through a meat grinder, put crushed garlic, salt, pepper into the resulting juice, mix.

Cut the rest of the tomatoes into thin slices, put on a flat dish, cover with herbs and pour over the dressing.

> 1 kg of cauliflower, 500 g of tomatoes, 300 g of bell pepper, 4-5 large cloves of garlic, 50 g of granulated sugar, 1 teaspoon of salt; 2 tbsp. spoons of 6% vinegar, 2 tbsp. spoons of parsley and dill.

Disassemble the cabbage into inflorescences, put in boiling water and cook for 5 minutes, drain in a colander.

Pass tomatoes, peppers, garlic through a meat grinder, add sugar, salt, vinegar and bring to a boil. Dip the cabbage in this mixture, add greens and boil for 10-15 minutes. Cover tightly and refrigerate for 12-24 hours.

> 300 g cucumbers, 300 g sweet apples, 50 g onions, 2-3 tbsp. spoons of finished table mustard, 1 tbsp. a spoonful of tarragon greens, 1 teaspoon of granulated sugar, salt and pepper to taste.

Peel cucumbers and cut into thin strips. Peel the apples from the skin and core, cut into thin strips. Peel the onion and cut into thin half rings. Prepare the dressing by mixing together mustard, granulated sugar, tarragon greens, adding salt and pepper if desired. Mix all the ingredients of the salad and season with dressing, mix again. Refrigerate for 30-40 minutes before serving

Fresh vegetables are one of the healthiest foods. To use them in the required dosage and not get bored of the monotony, it is best to prepare fresh salads. The most popular fresh salad is cucumber and tomato salad. It is prepared in different variations, adding more and more new ingredients, or you can make a delicious salad only from cucumbers and tomatoes. You can cook a nutritious, but not very healthy tomato-cucumber salad dressed with mayonnaise, but the calorie content of cucumber and tomato salad with vegetable oil will be much less. To calculate the approximate calorie content of cucumber and tomato salad, consider how many calories are in these vegetables.

How many calories in cucumbers

Cucumber is a useful, known to all, without exception, vegetable. He became famous for his low calorie content - only 15 kcal per 100 gr., Useful properties, and taste. With such a calorie content, you can gobble up cucumbers all day long without fear of ruining your figure. Therefore, the vegetable is so popular among losing weight. With a very low calorie content, cucumber saturates the human body well. There are even special cucumber diets and fasting days. A cucumber is 95% water, 0.9% protein, 0.1% fat, and 3% carbohydrate.

The cucumber amenities do not end there, because the vegetable contains vitamins A, C, B, P, phosphorus, calcium, potassium, iron, magnesium. Cucumbers are useful for people with obesity, gout, liver disease, metabolic polyarthritis, cardiovascular disease, with weak immunity.

Tomato calories

Calorie salad of tomatoes and cucumbers

Not surprisingly, such healthy vegetables make a tasty and healthy salad. Here's just a little correction - the benefits of cucumber and tomato salad directly depend on the dressing. If we season with mayonnaise, of course, we will get the necessary dosage of substances and vitamins, but in addition we can also get a few kilograms.

To get the most out of a vegetable salad, it is better to fill it with butter or sour cream. A salad of cucumbers and tomatoes seasoned with vegetable oil will enrich our body with vitamins and microelements, without much harm to the figure. The calorie content of a salad of tomatoes and cucumbers will be acceptable, about 90 kcal per 100 gr.

What salad to cook from cucumbers and tomatoes

Here is a simple recipe for a fresh healthy cucumber and tomato salad with vegetable oil.

You will need:

• Cucumber 1 pc.
• Tomato 1 pc.
• Vegetable oil 24 gr.
• Dill 5 gr.
• Onion - 30 gr.

My vegetables and herbs. Cut the cucumber in half, then cut each half into slices, pour into a deep bowl. A tomatocut into several slices, add to cucumber. Cut the onion into half rings, add to the rest of the vegetables. Chop dill and add to salad. We fill with oil. M can add add some salt, ground pepper or lemon juice.

In 100 gr. such a salad of cucumbers and tomatoes will contain 90 kcal. Nutritional value: proteins 0.9 gr., fats 9 gr., carbohydrates 4 gr.

But the calorie content of such a salad from cucumbers and tomatoes without oil will be about 46 kcal. Such a salad will turn out to be more harmless to the figure, but the taste of a salad without dressing may seem insipid.

Lemon juice can be used instead of oil. In this case, you do not need to add salt. In addition, cucumber and tomato salads can be dressed with sour cream, yogurt and low-calorie mayonnaise.

Useful properties of cucumber and tomato salad combine the benefits of each vegetable separately. Such a salad will be saturated with vitamins, trace elements, it has a lot of fiber and useful acids. This salad will appeal to those who are losing weight, it can be eaten on a diet. It is useful for both children and adults, women and men.

Cucumbers and tomatoes go well with each other, in the summer many people make all kinds of snacks from them. However, the summer days are quickly ending, and you have to wait almost a whole year when you can taste the tomato-cucumber treat again. But you should not languish for so long when tomato and cucumber salads can be closed for the winter. These blanks can be served as an independent snack, complement other dishes with them, and even used instead of a side dish. We bring to your attention the recipes of the 7 most successful, in our opinion, recipes for winter salads from these available vegetables.

Culinary Secrets

We don’t want to bore you for a long time, but we still have to give some tips on preparing cucumber and tomato salads for the winter. After all, no one wants their work to go to waste.

• Try to expose fresh vegetables to minimal heat treatment. Then they will retain a fresh taste and summer aroma.
• By reducing the cooking time of food, you thereby reduce their shelf life. If you can't keep everything in the fridge and don't have a cold cellar, you can't do without jarred lettuce.
• If you want to avoid sterilization, choose recipes in which vegetables are boiled for at least 10 minutes. In this case, it is also not recommended to save on oil, vinegar, salt and sugar - they help canned food not to deteriorate for a long time.
• Regardless of the method of preparing a salad of tomatoes and cucumbers, the jars for it must be sterilized, the lids must be boiled.
• For many salads that are made for the winter, overgrown cucumbers can be used, but they should be peeled from the skin and large seeds.
• Salad for the winter can be made not only from red tomatoes, but also from green tomatoes.
• In culinary shops and retail outlets focused on gardeners, you can find inventory that makes home canning much easier. These are pot lids for steam sterilizing several cans at once, cooking tongs for removing cans of salad from the pan after sterilization, and other useful little things.
• You can close canned food not only with special lids that are rolled up with a key. Screw metal caps are convenient to use and provide the same tightness. Just don't get confused: different types of lids fit different types of jars.
• Please note: in recipes for homemade preparations for the winter, it is customary to indicate the weight of vegetables in a purified form.

Cucumber and tomato salad will turn out delicious without adding other vegetables, but when preparing it for the winter, these ingredients are often supplemented with pepper, cabbage, zucchini, garlic, carrots, and onions.

Balaton salad of brown tomatoes with cucumbers

What you need (for 1 liter):

• brown or green tomatoes - 0.75-0.8 kg;
• cucumbers - 0.75-0.8 kg;
• onion - 0.4 kg;
• garlic - 5 cloves;
• fresh dill and parsley - 50 g each;
• ground black pepper - 5 g;
• salt - 10 g;
• vinegar 9 percent (table) - 60 ml;
• vegetable oil - 80 ml.

How to cook:

1. Cut onions into half rings, cucumbers into halves of circles, tomatoes into narrow slices.
2. Pour the oil into the pan, put the onion in it.
3. Brown it over medium heat, reduce the intensity of the flame.
4. Add cucumbers, tomatoes, salt and pepper, pour in vinegar. Simmer over low heat for 20 minutes.
5. Throw chopped garlic and herbs into the pan. Continue cooking for 10 minutes.
6. While the salad is cooking, prepare jars, lids.
7. Arrange a snack in jars, roll them up. Some people also advise sterilizing it for 8-10 minutes before seaming, but believe me, this is unnecessary - after half an hour of cooking, the salad is excellent at room temperature and without additional sterilization.

It will be better if you let the salad cool in a steam bath. To do this, the banks are turned over, covered with a sweatshirt (or down jacket, blanket). Under such conditions, additional conservation occurs, which is not superfluous. The salad is named after Lake Balaton, which is located in Hungary - its recipe was invented by local residents.

We invite you to find other recipes . There you will also find two versions of this cucumber appetizer.

Georgian cucumber and chopped tomato salad

What you need (for 1.5 liters):

• cucumbers - 2 kg;
• ripe tomatoes - 0.5 kg;
• garlic - 10 cloves;
• fresh cilantro - 50 g;
• ground coriander - 5 g;
• red ground pepper (hot) - 5 g;
• salt - 20 g;
• sugar - 50 g;
• hops-suneli - 5 g;
• apple (6 percent) vinegar and vegetable oil - 50 ml each.

How to cook:

1. Tomatoes, doused with boiling water, clean. Grind with a blender or grate.
2. Mix with seasonings, salt and sugar. Add oil and vinegar. Put on a slow fire. Let it boil for 5 minutes.
3. Add cucumbers, greens and garlic passed through a press, cut into circles about 0.5 cm thick.
4. After boiling again, cook for 10 minutes.

The appetizer can be laid out in sterilized jars and rolled up. It turns out to be quite sharp.

If you are a savory snack lover, you will love in tomato sauce. The recipes for these salads are similar, but far from identical.

Salad of raw cucumbers and tomatoes ("Five Minute")

What you need (for 3 liters):

• tomatoes - 2.5 kg;
• cucumbers - 1 kg;
• fresh dill - 100 g;
• celery greens - 50 g;
• garlic - 4 cloves;
• salt - 20 g;
• black pepper (ground) - 5 g;
• sugar - 0.2 kg;
• vegetable oil - 0.2 l;
• vinegar essence (70 percent) - 20 ml.

How to cook:

1. Cucumbers cut into semicircles, tomatoes - slices. Put in a saucepan.
2. Add finely chopped greens, chopped garlic into small pieces.
3. Add sugar, salt and pepper.
4. Pour in the oil.
5. Mix well.
6. Cover with a lid, leave for an hour and a half. In the meantime, sterilize jars and lids.
7. Arrange the salad in jars, tamp. Add essence. Distribute it evenly over the container filled with vegetables.
8. Throw a cloth into a tank or pan, put jars of salad on it. Pour warm water into the container - up to the shoulders of the cans. Put on a quiet fire. Sterilize for 10-20 minutes (depending on container size).
9. Roll up, turn over. Wrap and leave to cool like this.

The “five-minute” salad was conditionally called for the speed of preparation. Due to the fact that vegetables are not boiled, tomatoes and cucumbers retain their aroma, which is harmoniously complemented by the smell of fresh herbs. Store the appetizer at a temperature of up to 18 degrees so that it does not sour.

Tomato and sweet pepper lecho with cucumbers

What you need (for 2 liters):

• sweet pepper - 0.5 kg
• cucumbers and tomatoes - 1 kg each;
• vegetable oil and table vinegar - 50 ml each;
• sugar, salt - 40 g each;
• garlic - 5 cloves.

How to cook:

1. Pass pepper, tomatoes, garlic through a meat grinder.
2. Mix with oil, vinegar, sugar and salt.
3. Cucumbers cut into columns of 5 cm, cut each column into 4-6 parts (depending on the thickness of the vegetable).
4. Dip the cucumber "firewood" into the sauce. Boil in it for 10 minutes.
5. Arrange the appetizer in prepared jars, seal them tightly, turn over, cover with something warm.

This popular salad does not require sterilization. You can store it in the room, pantry.

Love lecho? You can find even more recipes for this dish in our material dedicated to .

Salad "Troika": tomatoes, cucumbers, bell peppers

What you need (for 3 liters):

• cucumbers - 2.5 kg;
• sweet pepper - 0.5 kg;
• tomatoes - 2 kg;
• oil, vinegar - ¼ cup each;
• salt - 2 tbsp. l.;
• sugar - 7-8 tbsp. l.;
• garlic - a couple of cloves.

How to cook:

1. Kill the tomatoes with a blender, mix with crushed garlic, salt and sugar.
2. Cucumbers cut into quarters of circles, pepper - into quarters of rings.
3. Boil the tomato puree, put the cucumber and pepper in it.
4. Boil 10 minutes.
5. Pour in oil and vinegar.
6. Cook for 2 more minutes and pour into jars.

Almost everyone likes a bright and tasty salad and can decorate any feast.

Salad of tomatoes, zucchini and cucumbers (without oil)

What you need (for 6 liters):

• zucchini - 0.5 kg;
• tomatoes - 0.5 kg;
• cucumbers - 0.5 kg;
• sweet pepper - 0.5 kg;
• chili pepper - 6 circles 0.5 cm thick;
• garlic - 6 cloves;
• fresh herbs - 30 g;
• salt - 20 g;
• sugar - 40 g;
• vinegar - 40 ml;
• peppercorns - 6 pcs.;
• bay leaf - 2 pcs.;
• water - how much will go in.

How to cook:

1. Cut the vegetables into pieces of approximately the same shape and size.
2. At the bottom of sterilized jars, throw garlic cloves and sprigs of greens, as well as hot pepper rings.
3. Lay out the vegetables in layers: zucchini, cucumbers, tomatoes, peppers.
4. Boil water, pour over vegetables.
5. After 15 minutes, drain the water, add spices, salt, sugar to it. Boil 5 minutes.
6. Pour vinegar into jars, then pour marinade over vegetables.
7. Roll up the cans, set the bottoms up, insulate.

Once cool, put it in the pantry. Before serving as an independent snack, mix the vegetables and flavor with vegetable oil. It looks simple, but the taste - you will lick your fingers.

Salad "Moscow Evenings" with tomatoes, cucumbers, onions and carrots

What you need (for 3 liters):

• onions, carrots, tomatoes, cucumbers - 1 kg each;
• sugar - 5 tbsp. l.;
• salt - 2 tbsp. l;
• vinegar - 3 tbsp. l.;
• oil - 0.25 l.

How to cook:

1. Cut carrots and cucumbers into circles or semicircles.
2. Cut the tomatoes into slices, not too small.
3. Cut the onion into thin half rings.
4. Add salt, sugar, mix, leave for an hour.
5. Pour in the oil. Bring to a boil over low heat, simmer for 10 minutes.
6. Pour in the vinegar. Remove from heat after a couple of minutes.
7. Arrange the hot salad in jars, twist them.
8. Leave to cool in the bath.

After cooling, the appetizer can be rearranged to the rest of the canned vegetables closed for the winter. The warm name of the salad is not given by chance - it turns out to be very pleasant in taste and looks appetizing.

It would seem impossible to cook so many options for winter snacks from cucumbers and tomatoes. However, combining them with other vegetables, changing the proportion of oil, salt, vinegar and oil, adding various herbs and seasonings allows you to get salads with different tastes. All recipes collected in this material deserve attention.