Salads with olive oil - a selection of the best recipes. How to properly and tasty prepare salads with olive oil

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 the cupboard - take it out 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 to transport it, which delivered it to trading places in different parts of the Mediterranean. According to Italian folklore, olive trees need five ingredients to grow successfully: sun, stone, dryness, silence and privacy. All this can be found in abundance in the sunny Mediterranean, which is why 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 beneficial of all fats); and when combined with a low-calorie diet, it helps against heart disease, diabetes and obesity.

Extra Virgin Olive Oil is the result of freshly pressed raw olives. The aroma of olive oil depends on the country and region in which the olives were grown, their variety, the method of harvesting and production of the oil. Good olive oil should taste like freshly picked olives, but what makes oils unique is the combination of different flavors.

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

Keep the oil in a cool, dark place, but not in the refrigerator - it will become cloudy there.

Don't forget about the oil in the cupboard. Try some of these ideas:
*serve freshly boiled pasta with olive oil;
*spray vegetable soups with oil for extra flavor;
*dip freshly boiled vegetables in oil, season with black pepper and fresh lemon juice;
*use it to marinate olives. Drain off the brine they came in, add crushed garlic, chopped chilli 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 sprinkle with olive oil. Top with sliced tomatoes, roasted peppers or canned white beans.

Potatoes baked with olive oil, lemon and oregano
Place 1.5kg potatoes in a large saucepan of cold water and bring to a boil. Cook for about 5 minutes. Drain and place back in the pan, cover and shake well. Transfer the potatoes to a large baking tray, drizzle with olive oil, sprinkle with a pinch of oregano, the zest of 1 lemon and sea salt. Bake in the oven until golden brown, about 15 minutes. Turn once during baking.

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

Spaghetti with olive oil, garlic and chili
Cook pasta according to package instructions. Then heat 4 tbsp olive oil in a small frying pan; when hot, add 2 finely chopped garlic cloves, 1 finely chopped red chilli 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 pan. 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 clove garlic, crushed, 2 tbsp chopped fresh herbs, salt and pepper to taste. Use for salad dressing.

White bean dip
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 until 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.

Prawns with garlic and chili
Heat 2 tablespoons of oil in a frying pan or fireproof ceramic dish. Add 2 crushed garlic cloves and 2 finely chopped red chillies, stir, then add 500g peeled shrimp. When the shrimp have darkened and are completely 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 x 250g tuna fillets in a bowl with 1 tbsp water and 3 tbsp lemon juice. Leave for 15 minutes. Drain the marinade and coat the fish with olive oil and season with salt and pepper. Serve tuna with roasted pepper salad and tomatoes (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.
Tomato and Roasted Pepper Salad Bake the peppers in the oven until the skins turn black. Peel and cut into strips. Combine 4 red and yellow tomatoes, cut in half. Season with aromatic vinegar and olive oil, sprinkle with black olives and a large bunch of chopped fresh parsley.

Basil oil with tomatoes
Place sun-dried tomatoes and 25 grams of fresh basil in a clean bottle. 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 thick material into a beautiful bottle, add long sprigs of basil and a few pieces of dried tomato to the bottle.

Dishes with olive oil are increasingly appearing on Russian tables. Fortunately, unrefined olive oil no longer causes bewilderment 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 preparing almost any dish.

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

Even a piece of fresh, preferably 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, seafood 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 shelled mussels;
¼ cup olive oil;
one bay leaf;
a few black peppercorns;
¼ cup white wine vinegar.

Rinse the mussels well, place in a pan with water, bay leaf and pepper, and cook for about four minutes. Boiled mussels should cool completely to room temperature.

Cover the pan in which the mussels are cooling with a lid until the dish reaches the desired temperature.

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

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

To prepare you will need:

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

Properly prepared sauce is the pinnacle of success. It is the sauce that contains the special taste that makes the pasta incredibly tasty.

Before boiling the pasta, you need to make the sauce. First you need to properly peel the tomato. Peel the tomatoes in the usual way, remove the seeds from the pulp, and cut the rest into cubes.

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

Now you can make the pasta. It is boiled according to the instructions on the package: do not overcook it, so that you do not end up with pasta for Soviet catering. Add the finished pasta to the sauce in a saucepan and mix gently.

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 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, be it a salad or vegetable risotto, becomes a storehouse of a large amount of vitamins and microelements.

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

For the second course - risotto

This popular Italian rice dish has long been a welcome guest on the Russian table. More often it is prepared with meat or seafood, although vegetarians can easily treat themselves to risotto with vegetables, and those who are especially adventurous in cooking can enjoy buckwheat or pearl barley risotto.

Pearl barley risotto with beets . To prepare it, you need to pre-cook the pearl barley and beets. When they are ready - this will take about 50 minutes - you can start preparing 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 the diced beets and cherry tomatoes to the pan, pour in a little red wine and olive oil. Next is the turn of cooked pearl barley.

For those who, despite being a vegetarian, 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. That's it - the dish asks to be put on the table. When serving it, all that remains is to complement it with fresh salad, for example, arugula and radicchio - Italians love them very much. The final touch is to sprinkle the risotto with pomegranate seeds, previously marinated in lime juice.

Fruit and vegetable buckwheat risotto . This dish is unconventional and delicious! To prepare the dish, you will again need to first boil the buckwheat - it will be given a rich taste by adding olive oil to the water during cooking, a little white wine, and allspice peas. While the buckwheat is cooking, you can prepare the vegetables and grapes. Peel the eggplant, cut into small cubes, add salt and set aside for a while. Finely chop the red onion. Remove seeds from grapes. Grate the cheese on a coarse grater. Now you can start assembling the dish. Fry the eggplant and onion in olive oil - this will take 7-8 minutes. In the middle of the process, add a clove of unpeeled garlic - it should impart its aroma and taste to the dish, after which it can be thrown away. Next, pour in a little wine and, when it has evaporated, put the prepared buckwheat in the frying pan, add some of the cheese and spices, for example, herbes de Provence. Ideally, you should add a little cream before the cheese - but this depends on the beliefs of the vegetarian. Place 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 interesting and very tasty risottos can be prepared using vegetables and olive oil.

Dolma without meat is real

Another unusual recipe for a dish familiar to many - dolma with rice, raisins and pine nuts. Fry finely chopped onion in olive oil and place it in a bowl. Add 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 place in a saucepan, seam side down. Add lemon slices to the dolma, add water and simmer. When serving, pour olive oil over the dolma and sprinkle with feta cheese.

Where would we be without pasta?

Pasta or spaghetti is another of the favorite dishes of meat eaters. Well, there is a delicious pasta option for vegetarians, especially since mushrooms can completely replace meat. First prepare all the ingredients. Cut a clove of garlic into 4 parts, onions into small cubes, mushrooms - champignons are quite suitable - into tangible pieces. The tomatoes are scalded, peeled and also chopped. Those who do not give up cheese grate it on a coarse grater. While the water is boiling and the pasta is boiling, you can prepare the dressing. Fry the garlic in olive oil. When it releases its taste and aroma, remove the garlic pieces and add the onion to the frying pan. After a couple of minutes, add mushrooms, salt, pepper, then tomatoes and, to add a special taste, oregano. Another 7 minutes and the boiled pasta is added to the dressing. All that remains is to add coarsely chopped basil and, if desired, cheese, preferably Parmesan. After a minute, the dish can be served, garnished with fresh basil and sprinkled with cheese.

Summer vegetable salad

And finally, the salad is fresh and filling at the same time. Cut the eggplant lengthwise into slices, rub with salt and leave for 5 minutes, then rinse, dry and fry in olive oil. While the eggplant is cooling, finely chop the green onions, cut the fresh cucumber into half rings and cut the bell pepper into small diamonds or rectangles. All that remains is to cut the cooled eggplant slices crosswise into 4-5 pieces, depending on the size, mix all the vegetables, add salt and pour lemon juice over the salad. An additional dressing will be the olive oil absorbed into the eggplant during frying.

These original, easy-to-prepare and satisfying dishes using olive oil can be served during Lent and for lovers of vegetarian food.

The healing 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 strengthen the immune system, cleanses the body of toxins, removes toxins, and can also restore energy balance in the body.

It has been scientifically proven that including olive oil in your daily diet within a week reduces cholesterol levels in the blood, rejuvenates the body, cleansing it of 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. This product can also significantly improve patients’ vision.

Traditional medicine recommends olive oil as a choleretic and mild laxative, as well as an excellent way to get rid of coughs, stomach and intestinal diseases, and cleanse the kidneys and liver. In addition, the oil is recommended for the treatment of bruises, burns, and skin diseases. It fights seborrhea, age spots, and insect bites very effectively.

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

Nourishing mask for any skin type, combine 100 g of honey with two egg yolks and add 100 ml of olive oil. Warm the mixture slightly and apply to the face, avoiding the area around the eyes. Leave the composition for ten minutes, then remove the mask from the face with a cotton pad soaked in linden broth (a tablespoon of linden flowers per glass of boiling water, boil for five minutes, leave until cool, strain).

It is simply impossible to describe all methods of treatment with olive oil, and this is not required. The easiest way is to include it in your daily diet. If you cannot drink it on an empty stomach, season salads and make sauces based on it. Both tasty and healthy. Not to mention the fact that you will always look just great!

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 reducing cholesterol levels in human blood. In addition, olive oil can significantly reduce hunger, accelerate metabolic processes and have a beneficial effect on the gastrointestinal tract.

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

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 the salad, do not skimp on the quality of the products. Choose exclusively fresh vegetables, and then rinse them well in warm water, since today all vegetables and fruits are treated 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 prepare a layered salad, then give preference to flat, large plates.

Salad recipes with olive oil:

Recipe 1: Cabbage salad with olive oil

Cabbage is a vegetable available on our tables throughout the year. Any cabbage dish is healthy and tasty. Try making an olive oil kale salad. It’s very easy to prepare, it only takes a little time and material costs, but the taste will delight you. 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:

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

Recipe 2: Salad with olive oil “Vitamin”

Seasons change each other, and the human body requires vitamin support all year round. Do not refuse him this and do not deceive him with pills from the pharmacy. Better prepare healthy salads for yourself and your family members more often and don’t forget to season them with “liquid gold” - olive oil.

Required ingredients:

Red bell 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:

Chop the cabbage finely, place it in a deep container, add a little salt and squeeze it with your palms.
Wash the pepper, remove seeds and tails. Cut into thin strips.
Wash the tomatoes, scald with boiling water and peel off the skin. Cut into large slices.
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

Most people probably associate olive oil primarily with Greece. And this is not in vain - it was the Greeks who brought magnificent and healthy olive oil to culinary culture. Greek salad is very satisfying due to the content of feta cheese and unusual in taste due to the combination of creamy and vegetable flavors.

Required ingredients:

Bell pepper -2 pieces
Tomato -2 pieces
Lolla Rossa lettuce 5-6 sheets
Cucumber – 3 pieces
Black olives without pits -100 grams
Feta cheese - 400 grams
Parsley 5-6 sprigs
Large onion – 1 piece

Cooking method:

Wash the pepper, remove seeds and tail. Cut into large cubes.
Wash the tomatoes, scald with boiling water and peel off the skin. Cut into large cubes.
Chop the parsley, finely chop the onion, cut the salad 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: Olive Oil Salad with Chicken

There is nothing healthier 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 fill you up and benefit the body. This salad contains an unusual ingredient - flax seed. Pour it generously, even more than the specified 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
Peking cabbage – 500 grams
Parsley and dill
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, tomatoes into slices.
Chop the Chinese cabbage as thinly as possible and chop the greens.
Mix all the ingredients carefully (so that the juice does not flow from the tomatoes), season with oil, olive sauce and sprinkle with ice seeds. Gorgeous Olive Oil Chicken Salad is ready!

Recipe 5: Salad with olive oil and shrimp

What’s great about seafood is its high amount of protein, low fat and carbohydrate content, and great light taste. At the same time, seafood will fill you up even in small quantities. Try making a salad with olive oil and shrimp.

Required ingredients:

King prawns - 700 grams
Iceberg lettuce – 6-7 sheets
Lolla Rossa salad – 6-7 sheets
Rucola – 100 grams
Cherry tomatoes – 200 grams
Lemon juice - 1 tablespoon
Olive oil for dressing – 2 tablespoons

Cooking method:

Shrimp can be boiled or fried. If you fry them, they will turn out crispy, and if you boil them, they will become more tender and juicy. In any case, no matter what cooking method you choose, the shrimp need to be peeled and washed in running water. Boil shrimp 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 the fire for more than 4-5 minutes. Stir constantly while frying. Cool.
Tear the lettuce leaves with your hands and mix with the arugula.
Cut each cherry tomatoes in half. For the beauty of the dish, it is best to use red and yellow tomatoes.
Mix all 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.
Don't buy olive oil at the lowest price. Most likely, this is some kind of industrial surrogate. Choose the average price category.
Buy oil in a dark glass bottle. Plastic does not store oil well.
After purchasing, place the oil in a cool, dark place. If you don't have such space in your 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 quality, and you will waste a valuable product. Season porridge with olive oil, add it to sauces, but it is better to fry it in sunflower oil.