Vegetable salads

Vegetable salad recipes form a light base for everyday and festive meals: classic and contemporary mixes built on tomatoes, cucumbers, peppers, eggplant and carrots. The section gathers fresh cold and warm plates with step-by-step photography.

Vegetable salads split into fresh, marinated and warm. Fresh salads come together in 5–10 minutes from raw vegetables with a dressing of olive oil, lemon juice and herbs – Greek salad with feta, Caprese with mozzarella and basil, tomatoes with red onion and cilantro. Marinated salads need 2–4 hours of resting time and work as stand-alone appetisers – Korean-style carrot, marinated beetroot, zucchini in sweet-and-sour marinade. Warm salads arrive straight after roasting – warm eggplant salad with garlic, roasted pepper with feta, mushroom salad on mixed greens.

Types of vegetable salads featured

• Classic – Greek with feta, Caprese, tomato with mozzarella, vinaigrette;
• Fresh summer – cucumber and tomato, with radish, with young cabbage;
• Korean-style – carrot, cauliflower with beetroot, zucchini, eggplant;
• Warm – eggplant with garlic, roasted pepper with feta, grilled zucchini;
• Modern – avocado and tomato, arugula with cherry tomatoes, herbs with cheese;
• Seasonal – young beetroot, roasted root vegetables, pumpkin with pomegranate.

Salad quality depends on the freshness of the vegetables and the precision of the dressing. Most recipes take 10–20 minutes of active work. Every recipe on recepty.mobi includes exact proportions and step-by-step plating photography.