Traditional recipes

Salad with all (Bulgarian)

Salad with all (Bulgarian)

I started with the onion that I cleaned and cut in the form of scales, then I put it in a saucepan, sprinkled salt on it and sprinkled it with lemon juice. I left it there, stirring from time to time until I chopped the rest of the ingredients.

I boiled their eggs hard and cut them into rounds, as well as I cut the cucumbers, tomatoes and milk kernels. I cut the bacon into rectangular slices, and I left the olives whole, but without seeds. I chopped the peppers into long strips (julien)

I made a little mayonnaise from a small egg yolk (chicken), a little mustard, salt and oil.

I placed a row of ingredients, grated a little Telemea cheese and put mayonnaise in place and repeated the procedure until the ingredients were finished. I garnished with a little finely chopped dill.

We will serve it with potato pudding and liver with sauce.

Ingredients needed ovcharska Bulgarian salad:

  • 4 tomatoes
  • 2 cucumbers
  • 1 bell pepper
  • 1 onion
  • 200 gr cheese
  • 200 gr Prague ham
  • 2 eggs
  • 100 gr olives
  • olive oil
  • salt pepper

Cut the tomatoes, cucumbers and ham into cubes (diced vegetables leave less juice). Wash, clean the seeds and cut the bell pepper.
Peel the onion and cut the fish. Leave the olives in cold water for 20 minutes before removing the seeds and slicing them. The eggs are boiled (they must be hard) and after boiling they are left to cool.
Put the tomatoes, cucumbers, peppers, ham and olives in a bowl, sprinkle with olive oil, add a pinch of salt, a little pepper and mix everything. Grate the hard cheese on top with a grater with large holes (or cut into cubes & # 8211 as you wish). Garnish the salad with boiled eggs and cut into quarters. If you like to eat well seasoned you can add to the salad a chopped hot pepper, as they usually serve, many Bulgarians, salads and especially their favorite salads: shopska (their favorite salad) and ovcharska

Diet with salads

The diet with lettuce or with salads in general is easy to keep, at home, in the city or at work. Diet with salads it can also include grilled chicken breast or turkey and fish (any kind of fish cooked in the oven or steamed).

Diet with salads. Recommended recipes.

Salads can be accompanied once a day by a slice of rye bread. Add lean protein to your lettuce diet.

Tofu, beans, tuna and boiled eggs are excellent sources of protein.
And don't forget to drink plenty of plain water with lemon!

When we think of the salad diet, we probably think of that green salad accompanied by tomatoes and cucumbers and other non-hunger ingredients. We will present below, among the established salad recipes (Italian, Bulgarian, Greek salad, with chicken, tuna, etc.) and salad recipes less known to Romanians, but who have been hungry for a long time and which bring an important intake of protein.

For those who want to lose weight with a salad diet, we do not recommend those that contain: potatoes, carrots, rice, pasta, croutons, corn, cheese, mayonnaise, a lot of oil, be it olive oil. All these ingredients make you fat because they either have a high glycemic index (pasta, croutons, carrots, potatoes, corn all have a high GI) or they have too many calories (cheese, mayonnaise and oil are calorie bombs).

1) Classic salad recipes, easy to prepare:

a) Caprese salad (Salad recipe: whey mozzarella + sliced ​​tomatoes + 1 teaspoon pesto)

b) Bulgarian salad (Salad recipe: lettuce, tomatoes, cucumbers, bell peppers, black olives, lean chicken or turkey ham, boiled egg, salt, white pepper (lemon and olive oil to taste))

c) Greek salad (Salad recipe: lettuce, greasy sheep's cheese, bell peppers, cucumbers, tomatoes, black olives, salt, white pepper (lemon and olive oil to taste))

d) Chicken salad ( Salad recipe: lettuce, cucumbers, tomatoes, bell peppers, chicken breast, mushrooms, salt, white pepper (lemon and olive oil to taste))

e) Tuna salad (Salad recipe: salad, cucumbers, tomatoes, bell peppers, olives, tuna, salt, white pepper (lemon and olive oil to taste))

f) Arugula salad with parmesan (Salad recipe: rucolla with parmesan and lemon)

g) ProVitamine Salad (Salad recipe: arugula, smoked salmon, apple, grapefruit, orange, cherry tomatoes)

h) Italian salad: green, white, red flag (Salad recipe: lettuce, green olives, cucumbers, feta or tofu cheese, cherry tomatoes, balsamic vinegar, extra virgin olive oil, salt, pepper)

Moroccan salad with beets

Beetroot is helpful in countless health problems, including liver detoxification. Beetroot stimulates the immune system improving cell respiration and tissue oxygenation. We can also tell you about beets that they keep their properties regardless of the cooking method. Beetroot contributes to fat metabolism, has no side effects and is well tolerated by most people. Be careful, small beets are sweeter than large ones. »Read more about beetroot in the dedicated article»

2 peeled beets and steamed
2 tablespoons olive oil
half a lemon
1 clove garlic (or 1/2 onion),
half a bunch of parsley (or coriander, if you like)
1 teaspoon ground ground cumin
salt, pepper, chili

Boil the peeled beets in plenty of water with a little salt until the fork enters it lightly. Allow to cool, then cut into cubes.
Crush the garlic (or finely chop the onion) and add. Sprinkle with lemon juice and olive oil. Sprinkle beets with salt, pepper, chili, cumin, finely chopped parsley. Mix lightly and taste of spices.
Let it sit for 1 hour to mix the tastes.

Preparation time: 20 min.
Marinating: 1 hour.

Turkey salad

This turkey salad is a great way to use the next day the parts of the turkey steak that you didn't eat at a previous meal. Salad is an excellent source of vitamins A, C, and folic acid, as well as dietary fiber and protein.

A large serving of 600 gram turkey salad has 450 calories. This recipe can be prepared as part of a salad diet and is very filling.
Preparation time: 10 minutes


Lettuce or arugula or fresh spinach
A medium red, sliced ​​tomato
Onions or sliced ​​leeks
Turkey breast, sliced
Some crime mushrooms, sliced
Some raw sunflower or pumpkin seeds
A seedless fig cut thinly
A cup of beans with large beans boiled or canned

All these ingredients are mixed and seasoned to taste with salt, pepper, parsley, lemon, extra virgin olive oil. If you are missing any ingredients in the kitchen, do not be discouraged. Be creative and complete with something else.

Combination of chlorella, spirulina, fruits and hemp protein that helps to lose weight healthy. See what Super Slim Mix contains, what benefits it brings, price and method of delivery in the site

Avocado salad with peppers

It is well known that avocados are rich in & # 8220healthy fats & # 8221, such as monounsaturated fats and essential fatty acids. Avocado is a very good source of dietary fiber, vitamin C, vitamin K and folic acid & # 8211 essential for blood cell formation. When buying avocados we must keep in mind that when pressed, the fingers must enter a little fruit but not too much. If you buy hard avocado you can wrap it in paper and place it next to bananas. The paper and the proximity of the bananas determine the faster ripening of the avocado fruit.

6 avocados, finely chopped
4 tomatoes cut into small slices a small onion, finely chopped
a few strands of chopped coriander
1 hot pepper finely chopped
juice of 4 lemons, salt, pepper.

Preparation: Avocado, tomatoes, onion, coriander, lemon juice, hot pepper, salt and pepper put in a large bowl and finally mix lightly.

AVOCADO oil is obtained by cold pressing and has BIO certification. It is particularly rich in valuable nutritional properties and retains all the essential trace elements. Premium avocado oil is available in the store with fast delivery and payment by courier

When you diet with salads, eat as varied as possible. Beetroot, avocado, lentils, beans, tofu, eggplant are recommended for a very diverse diet!

Eggplant salad with walnuts

Imagine that you would make the classic eggplant salad, but without mayonnaise or onion. Over the eggplant, add the roasted peppers, olive oil, walnuts to taste and 2 cloves of garlic and put in the blender. Add the yogurt at the end. Add salt and pepper to taste, garnish with finely chopped parsley and keep a little cold before eating.

The secret to healthy weight loss is naturally given by bran and fiber. Why? They work in two steps: 1. it swells in the stomach and cut the feeling of hunger with low calorie intake. 2. contain dietary fiber which transits the body attracting and easily eliminating fats and toxins. Psyllium and oat bran are found in website, read more about natural treatment for constipation and DETOX

Mediterranean salad with lentils recipe

Mediterranean salad with lentils is an easy way to cook in Mediterranean style. It can be lunch or dinner if you choose to diet with salads or it can complete a healthy lifestyle. It is also a good choice for those who follow a vegetarian diet. Mediterranean salad with lentils is full of vitamins and minerals, providing 220% of the daily requirement of vitamin K, 107% of the daily requirement of molybdenum and 79% of the requirement of vitamin A. A 250 gram serving of salad has 260 calories and can be a meal in the salad diet or can be a garnish for a steak. Lentils have not been used much in our diet in the country, but that does not mean that we should not consider it. It tastes similar to beans, boils much easier, does not give off gas and has valuable nutritional properties. »Read more about lentils in the dedicated article»

Preparation time: 20 min.
Marinating: 1 hour.

3/4 cup dry green lentils (after boiling there will be two cups)
2 cups of water
finely chopped red bell pepper one or two sliced ​​tomatoes one small onion cut into thin slices
2 cloves of medium-sized garlic pressed
a handful of freshly chopped basil
3-4 chopped walnuts
2 tablespoons balsamic vinegar
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra virgin olive oil
salt and black pepper to taste. 1 bunch of young dandelion or arugula leaves can be added to this salad.

Preparation: Wash the lentils, remove any foreign elements and drain. Boil the lentils with three cups of water and a pinch of salt. The lentils are boiled at a low temperature for about 20 minutes, or until they look cooked, but still look firm. Drain excess water, rinse in cold water and drain again. Mix all the recipes for the Mediterranean salad with lentils. Marinate for at least 1 hour before serving. Toss next to the dandelion salad or arugula with 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper.

Dietary pasta and 9-calorie rice from Vitanu Germany can also be found on the fast delivery website Shipping is 10 lei or even FREE depending on the order. Order lightly and lose weight easily!

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Bulgarian salad is a tomato salad with cucumbers, peppers and onions, to which we add telemea, ham and slices of boiled egg. I sometimes put olives, radishes and parsley depending on the season and the appetites of the moment. In the summer evenings I replace dinner with this salad, but you can eat it in any season. There is nothing spectacular in the preparation of this salad, but when I have the bowl in front of me I tell you that I can't help myself, I swallow dry and wait for everyone to sit down at the table to make sure there is more left for others & # 8230

Bulgarian salad called in Bulgaria and Macedonia Sopska salad (name that comes from the western part of the capital Sofia, to Serbia), is found throughout the Balkan Peninsula. The vegetables used are fresh and cut into cubes, season them with sunflower oil or olive oil, very rarely vinegar is added to this salad.

Eventually, a dressing of oil and vinegar can be placed next to the salad, so that everyone can add if they want, according to taste.

The generous layer of grated cheese that will cover the salad, or cheese cut into cubes, will perfectly complement the vegetables used. We can eat this salad at any time of the day. It is full, but we can consider it as a salad suitable for diets and diets.

To eat Bulgarian salad you do not have to go to the restaurant. You can prepare it at home, you will know that you used fresh, quality ingredients. Then you can play with the quantities. It's not a recipe you can't deviate from.

It looks like a Greek salad, except that it has extra pressed ham and boiled egg.

And, because it is very easy to prepare, all I have to do is invite you to see how you can make this tasty salad, then I invite you to send me the picture with the recipe below prepared by you. I will gladly publish them. And, if you share the recipe, thank you in advance.


(for 4 servings):

4 large tomatoes or 500 g cherry
2 medium cucumbers or 1/2 long cucumber
1-2 green peppers
1 yellow onion or 2-3 green onions
8-10 radishes & # 8211 optional & # 8211 are not in the original recipe
120 g telemea or feta
50 -60 g of ham
50 g olives & # 8211 optional & # 8211 are not in the original recipe
2-3 boiled eggs of hard consistency
olive oil
a few sprigs of parsley
optional: vinegar or lemon

Wash the tomatoes, peppers, cucumbers and radishes, then cut them into slices. Cut the onion, put it over the rest of the vegetables, season with salt, pepper, sprinkle with olive oil. Put diced ham and olives and mix until the composition is homogeneous. At the end, add the cheese, which we cut into cubes, and mix lightly so that it doesn't break too much. Garnish with egg slices and chopped parsley. Good appetite!

Cristina Nicolae prepared the recipe and here is what a beautiful bowl she sent us:

Here is the video recipe specially prepared for the YouTube channel Diva In Bucatarie:

Who is Jamila, the woman who amazed an entire country with her recipes on YouTube?

Most likely cooking enthusiasts have heard of Jamila and her immense interest in all kinds of dishes. Her passion for cooking gradually turned into a YouTube account, where she has numerous recipes posted, made like a book, thus becoming a source of inspiration for all housewives. At the moment, Jamila is among the most famous food bloggers in Romania.

Succeeding in conquering the internet with her recipes, Jamila was also invited to the TV show "Chefs with knives" to judge, a completely different position from the way she accustomed her followers.

The mother of two children, aged 33, married to a man of Moroccan origin, Jamila managed to gather no less than a million and a half followers on her YouTube account. The woman brings new recipe ideas every week that gather hundreds of likes and comments.

On her name from the Geanina Avram Staicu bulletin, Jamila lives in Bucharest, is passionate about the French language and graduated from the Faculty of International Relations. The name he chose is one with resonance and in addition it easily arouses the curiosity of those who hear it.

The passion between her and her husband was born on the faculty benches and since then they have formed a couple. A few years ago, more precisely in 2012, she started posting recipes on her social media accounts and thus became famous and loved by cooking enthusiasts.

Jamila admits that she did not expect such success

Although she confesses that she did not expect to catch the public and have all this success, Jamila has reached 600 recipes and hundreds of thousands of people who follow her advice in the kitchen.

,,I thought I would make recipes for my mother, my cousin from Craiova and my mother-in-law from Morocco or my friends from high school or college. But strangers came, whom I did not know, and the views began to increase and people continued to ask me for recipes. Then I said - OK, we don't just make Moroccan recipes, because people don't just want Moroccan recipes. And we started to make Romanian recipes, international recipes, recipes in general"Jamila told TVR.

In addition, Jamila added that before uploading the recipes to her YouTube account, she tests them. From a bookstore in Morocco, the woman bought all the books related to the culinary chapter, more precisely about 20 books. Although she also uses the Internet, she calls and still sometimes calls her grandmother.

Lettuce with anchovy sauce and croutons

  • 1 head of iceberg lettuce
  • 6 ridichi
  • 10 cherry tomatoes
  • 1 cucumber
  • 1 teaspoon rapeseed oil (for frying croutons)
  • 6 anchovy fillets
  • 1 teaspoon rapeseed oil
  • 1 clove of garlic
  • 1/2 blade
  • 3 slices of old bread
  • salt
  • pepper.

A method of preparation:

  • Put cubes in the pan and brown it in a small pan with 1 teaspoon of oil.
  • Wash, dry and chop the vegetables.
  • Put the chopped vegetables in a bowl and mix.
  • Add salt and pepper.
  • Add drained anchovies and chopped garlic.
  • Fry the garlic over low heat.
  • Then add lemon juice, salt and pepper.
  • Add a teaspoon of rapeseed oil.
  • Mix all ingredients.
  • Pour the sauce over the salad and add the croutons.

Greek salad traditional recipe

Greek salad traditional recipe. A summer salad composed of tomatoes, feta cheese, cucumbers, onions, peppers and olives. It is also called horiatiki salad (rustic, peasant) and has its origins in Greece.

Classic Greek salad contains only the elements listed above, all of very good quality: sweet and juicy tomatoes, garden cucumbers, green peppers, red onions.

Of course, the 3 basic elements are not missing: feta cheese, Kalamata olives and extra virgin olive oil. Seasoning is simple, with only salt and a little oregano.

All these traditional ingredients are available to the people of Greece, being produced or grown locally. No story of lettuce leaves in traditional Greek salad. Probably because the Greek peasants did not cultivate it in gardens because of the climatic conditions. Words Laura Laurentiu: & # 8222. It 's a shame to complicate something really beautiful in its simplicity.

This salad has become a country brand, being proudly offered in all their restaurants. Moreover, just like the pizza, lasagna, Beef Bourguignon, Bulgarian salad (Shopska) or paella, and Greek salad has long crossed national borders and has become a world-famous dish. You can order a Greek salad both in Athens and in New York or Paris.

Of course there are small regional variations that accept the use of pickled capers or dressing with wine vinegar or lemon juice. I researched by reading several articles on this topic and I noticed that the presentation of this Greek salad also differs. There is both the whole slice of cheese placed on top of the salad and the one with shredded or diced cheese.

All in all, we have to admit that it is a great summer salad, cheerful, colorful, refreshing, healthy and yet nutritious and very balanced. It can even be a breakfast on hot days.

Because Greek salad can be both a main course and a snack, I will give you the quantities for 2 large portions and 4 small ones.

Couscous salad with peas

250 g Băneasa couscous
250 ml homemade vegetable soup
250 g peas
150 g canned corn grains
1 clove of garlic
1 larger red bell pepper
1 juicy lemon
3 tablespoons olive oil
mint leaves for decor

Put the couscous in a bowl, pour the hot soup, a pinch of salt and mix with a fork. Cover the bowl with a clean towel, leave for 15 minutes, then mix well with a fork until fluffy.
Put the peas in boiling water with a little salt until they soften, pour them into a colander, let them drain and cool.

Mix the couscous with the peas, the well-drained corn kernels, the crushed garlic and the diced red pepper.

Mix the oil with the lemon juice and a little salt and pour the dressing over the couscous. Mix lightly, put the salad in bowls, decorate with mint leaves and serve.

Beef salad revised

There are two things I don't like about beef salad: it should be pasty (ie chopped vegetables and meat) and mayonnaise. It seems to me that it is an unhappily chosen dressing room, at least for me and for my health. That's why I was delighted when I was given the opportunity to review the classic recipe, for By the way, this is the last recipe I process before the holidays, but I will most likely return in the fall with other traditional recipes transformed (of course no one closes the site, much less my blog, which I will continue to post ). Let's see what I don't know how to do this time:

I put the beef broth (no chicken, no turkey, no pork) to boil in water with a little salt. For 4 servings I used 600 grams, with bone and all. When it was half cooked, we put three large carrots, a parsley root and three potatoes, we did. I put the lid on the pot (pressure cooker) and after 20 minutes I put out the fire. I let the vegetables and meat cool slowly overnight.

It was simpler with peas, I just scalded it for three minutes, it was pre-cooked.

For the dressing I used two types of mustard, one sweet and one Dijon.

Pickled cucumbers could not be missed. Radish sprouts and cherry tomatoes are for decoration.

Now, at work: I chopped the vegetables into large cubes.

I separated the meat from the cartilage, skins and bones.

I crumbled the meat with my fingers.

I put all the ingredients in a bowl (I used three tablespoons of peas).

I mixed the mustard (four teaspoons in total) with three tablespoons of oil. I got a sauce with the consistency of mayonnaise but no egg. So lighter than a mayonnaise.

I mixed the salad with the sauce.

We got a lighter beef salad, healthier but with the same great taste that we all know from childhood.

Tuna salad

A light food, rich in vitamins and proteins, ideal at any time for this period that contains pieces of tuna, accompanied by fresh ingredients that perfectly complement the taste of the fish.


salad, tuna, corn, onion, pepper, squid olives, tomatoes, cucumber, lemon, olive oil, CHEESE, or


  • Energy value: 752.48 kcal
  • Energy value: 3148.38 kj
  • Fat: 48.12 g
  • Saturated fat: 11.74 g
  • Protein: 55.99 g
  • Salt: 5.22 g
  • Carbohydrates: 23.86 g
  • Age: 10.74 g

The nutritional values ​​presented are calculated for each individual portion.


Tips for allergens. For allergens, including gluten-containing cereals, see ingredients with bold characters.

Video: Chicken Salad (January 2022).