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Caprese salad

Caprese salad

  • 1 large tomato
  • 1 buc.branza mozzarella
  • a little dried basil
  • 1 tablespoon olive oil
  • salt

Servings: 2

Preparation time: less than 15 minutes


Tomatoes and cheese are passed through a stream of cold water, wiped with towel paper and cut into approximately equal slices. Place on a plate and then sprinkle with salt, dried basil and oil.

Good appetite.

Caprese salad

Caprese salad, Caprese salad or simply the Italian seduction of taste, through a natural mixture of shades, textures and tempting contrasts.

This salad, extremely simple and quick to prepare, is the promise of a successful start to the weekend, because it is excellent for a Friday night, in the company of a glass of quality wine.

Here's what you need in the fridge to prepare what you call "caprese":

  • 1 large piece of fresh mozzarella (cow's milk or buffalo as desired)
  • Tomatoes of many kinds (cherry, plum, yellow, black crime, etc.)
  • Good quality olive oil
  • Fresh basil
  • 2-3 tablespoons pesto sauce (optional)

Once you make sure you have all these ingredients at hand, there is no philosophy left. Just slice the mozzarella ball and the tomatoes, put a few basil leaves, sprinkle with fine drops of olive oil, add the pesto sauce and you're done. That is all!

However, what will make the difference in the case of a caprese salad is the use of several types of tomatoes, with different tastes, colors and textures. Of course, we don't need to tell you that you get the perfect rounds of tomatoes when you use the perfectly sharp blade of the Kutt Akira Santoku knife.

So, let your creativity run wild, combine the freshness of tomatoes to your liking, fill a glass with good wine and start an unforgettable weekend!

Spicy chicken with caprese salad

Chicken breast dumplings and spicy chicken breast schnitzels, along with a breaded cheese and a caprese salad & # 8211 that's what I prepared for my girlfriend's birthday. Fast, spicy and interesting. These spicy chicken variants with caprese salad are made in a few minutes, respectively 15 in the oven and another (or in parallel) about 5 minutes salad.

Ingredients Spicy chicken with caprese salad:

1-2 cans (300 grams) of chicken breast schnitzel

1-2 boxes of breaded cheese (200 grams / box)

1-2 box boxes (300 grams / box)

Caprese savory ingredient:

200 g mozzarella round slices (buy mozzarella lumps)

50-100 grams of almonds and lightly crushed walnuts

Preparation Spicy chicken with caprese salad:

1. Unwrap the Agricola semi-finished products from the box and place them on a tray with baking paper. They are all done in about 15 minutes. Put them in the hot oven.

2. Meanwhile, cut the round peaches and spread on a plate a slice of peach, a slice of mozzarella, a basil leaf. Put as many as you want to be on the set.

3. Sprinkle the crushed almonds on the salad plate and sprinkle with balsamic vinegar.

4. Put in beautiful bowls and spicy chicken dishes and breaded cheese.

Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend. In addition, who doesn't like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Baneasa Pasta. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad a day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short 100% durum wheat pasta from Paste Baneasa: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Pasta Salad

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in the casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear gospo! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥

Waldorf salad

Another salad recipe in American cuisine is the Waldorf salad, which seems to have been created at the end of the 19th century in New York, by chef Oscar Tschirky, at the Waldorf Hotel, during a ball. There are currently several versions of the Waldorf salad recipe, but you can try the Trattoria Planet restaurant in Bucharest, with chicken breast, salad mix, carrot, cucumber, cherry tomatoes, yogurt, walnut, honey and raisins.

Caprese salad with avocado

It's good to know that Avocados are full of magnesium and potassium, they are nutrients that help lower blood pressure. Tomatoes are filled with lycopene and prevent colon cancer. Arugula and basil are antioxidants with anti-aging and anti-cancer properties. Yes mozzarella. protein and calcium.


For 1 serving

1 hand of fresh arugula

1/2 avocado, pitted and sliced

3 slices of fresh mozzarella

fresh basil leaves

1 tablespoon extra virgin olive oil

1 1/2 teaspoons balsamic vinegar

generous knife tip of sugar or honey

cuser salt and freshly ground black pepper

Method of preparation

Arrange the arugula leaves, avocado, mozzarella and tomato slices on a serving plate. On top, put the basil leaves.

How to prepare the dressing:

In a small bowl or jar, mix the olive oil with the balsamic vinegar, sugar / honey, salt and black pepper.

Foodpanda presents 10 international salad recipes loved by Romanians

Salads have become over time some of the most versatile and healthy dishes, and the warm season is best to eat them, thanks to the wide variety of fresh vegetables that provide their basic ingredients. According to foodpanda, the largest food ordering platform in Romania, in the top of the most ordered salads by foodpanda users in the last year are Caesar salad, Greek salad, tuna salad, followed by tabbouleh salad and Mediterranean.

Next, foodpanda presents you 10 salad recipes from around the world that quickly entered the preferences of gourmets in Romania.

Caesar salad It is certainly one of the most famous dishes in the world, whose simple ingredients: lettuce, chicken breast, tomatoes, croutons, Parmesan cheese and Caesar dressing, fascinate the public even today. Although many are tempted to associate his name with that of the Roman emperor, it seems that it bears the name of the one who invented it in his restaurant in Mexico, Caesar Cardini, an American of Italian origin. You can order it from the l`Ladrino restaurant in Bucharest.

Originally from Nice, France, Nicoise salad preserves the Mediterranean specificity of the place where it was created, combining fresh vegetables such as mixed salads, tomatoes, green beans, red onions and olives with fish - tuna and anchovies - and boiled egg. If you are from Brașov, you can enjoy it at the Crouton restaurant.

Specific to Lebanese cuisine, Tabbouleh salad is the perfect choice for a hot summer day, thanks to its ingredients: plenty of parsley, tomatoes, lemon, mint, onion, crushed wheat and olive oil. You can serve it as a snack, but also as a side dish from the Karamna restaurant in Bucharest.

Cobb salad is one of the most famous American salads, which brings together a delicious mix of ingredients such as fried bacon, chicken, avocado, salad, boiled egg, cherry tomatoes, gorgonzola and valerian. It is said that her recipe was invented in the 1930s in Hollywood, in the Brown Derby restaurant. You can order it with confidence from the Grande restaurant in Cluj.

Another salad recipe in American cuisine is Waldorf salad which seems to have been created at the end of the 19th century in New York, by chef Oscar Tschirky, at the Waldorf Hotel, on the occasion of a ball. Currently, there are several versions of the Waldorf salad recipe, but you can try the one at the Trattoria Planet restaurant in Bucharest, with chicken breast, salad mix, carrot, cucumber, cherry tomatoes, yogurt, walnut, honey and raisins.

Salata Ezme is a dish specific to Turkish cuisine prepared with fresh tomatoes, onions and parsley, finely chopped, a process that further enhances its flavor. In fact, ezme means crushed in Turkish. You can serve it both simple and as a main course with a stick, from the Bosfor restaurant in Constanța.

With few ingredients, but very tasty, Caprese salad is a star dish of Italian cuisine, borrowing the name of the island where it was invented, Capri. Tomatoes, fresh mozzarella, oregano and olive oil are the ingredients that make up the salad, giving it that Mediterranean flavor. If you are from Pitesti, you can order it from the Garden Pub restaurant.

With a rather mysterious history, beef salad it is a dish loved by generations. It was invented by the Belgian chef Lucien Olivier, who in the second half of the 19th century was in the position of chef of the Hermitage Hotel in Moscow. It seems that the original recipe contained a refined selection of ingredients such as game, caviar, crabs or quails, but he never revealed it. You can order the famous salad, but with the ingredients we know today: beef, potatoes, carrots, peas, donuts and cucumbers in vinegar and mayonnaise from the restaurant La Mama Ateneu in Bucharest.

Greek salad It certainly retains the best taste of summer thanks to the mixture of fresh vegetables - tomatoes, cucumbers, green peppers, onions - with feta cheese and kalamon olives. You can order the simple and delicious recipe from the Souvlaki Bar restaurant in Constanța.

Also known as Shopska salad, Bulgarian salad it is quite similar to the Greek one in terms of vegetables, but it is characterized by the addition of pressed ham and hard-boiled egg. You can try it at the Casa David restaurant in Timișoara.

Caprese salad with avocado

1. In an bowl, mix the arugula, avocado and mozzarella slices or sliced ​​cottage cheese. On top, put the arugula leaves.

2. In another smaller bowl, mix the olive oil with the balsamic vinegar, salt and freshly ground black pepper. Put the sauce & icircn salad and mix well.

One of those easy weight loss recipes that could be eaten as a snack.

THEIA - Nutrition center is the first center in the Republic of Moldova that provides food education services: consultations with the nutritionist, body investigation at the TANITA analyzer, elaboration of nutrition programs (weight loss, weight correction, nutrition correction, elimination of culinary dependencies, etc.), preparation personalized diets (children, pregnant women, the elderly, athletes, etc.), organizing seminars, workshops on nutrition, corporate nutrition programs and trainings, food education classes and cooking workshops in schools and kindergartens, etc.