Quick Salads: looking for easy recipes for salads that are ready in no time? We show quick salads that are not only delicious but healthy, and keep you full for a long time! The nice weather works like compensation for nature for the corona misery. And we should take advantage of that! Fire up the grill and conjure up a delicious meal. Our quick salads are the perfect accompaniments to meat, fish or veggie alternatives.
You don’t have a grill, or you don’t want to turn it on? Never mind, The quick salads are also perfect as a main meal. Thanks to ingredients like bulgur or tortellini, they keep you full for a long time.
And even those who want to eat calorie-conscious and are looking for a lightning-fast and light recipe for dinner will find what they are looking for with our quick salads!
Quick Salads: With Bulgur: Fills You Up And Is Healthy
Bulgur is the perfect choice if you’re looking for a quick salad that will fill you up and be healthy at the same time because the whole grain version of bulgur contains a lot of fiber and minerals and is rich in proteins. The genius: Our lightning bulgur salad is ready in just 15 minutes!
You need:
- 2 cups of bulgur
- 4 cups of water
- 2 teaspoons of granulated broth
- 1 packet of cherry tomatoes
- 1 cucumber
- 1 pack of feta
For the dressing:
- 2 tbsp tomato paste
- Juice of one lemon
- About 100 ml of olive oil
- 1 pinch of sugar
- Some chilli sauce
- Salt pepper
- 1 half bunch of flat-leaf parsley
This Is How It Works:
Rinse the bulgur in a sieve under clear water. Put in a saucepan with 4 cups of water (always double the amount of bulgur). Add two teaspoons of granulated broth. Simmer on medium heat for 15 minutes until the water is gone and the bulgur is soft. Put the hot bulgur from the pot on a sufficiently large plate, spread flat. So it cools down faster. In the meantime, wash the tomatoes and cucumber. Quarter the tomatoes, cut the cucumber lengthwise, cut the halves lengthways again and remove the core with a diagonal cut. This way, the quick salad doesn’t get so watery. Wash and roughly chop the parsley. Dice the feta. It was made from tomato paste, olive oil, lemon juice, sugar, chilly sauce, pepper and salt Rinse the bulgur in a sieve under clean water. Put in a saucepan with 4 cups of water (always double the amount of bulgur). Add two teaspoons of granulated broth. Simmer on medium heat for 15 minutes until the water is gone and the bulgur is soft. Put the hot bulgur from the pot on a sufficiently large plate, spread flat. So it cools down faster.
In the meantime, wash the tomatoes and cucumber. Quarter the tomatoes, cut the cucumber lengthwise, cut the halves lengthways again and remove the core with a diagonal cut. This way, the quick salad doesn’t get so watery. Parsley washes and roughly chops. Dice the feta.
Mix the dressing in a large bowl. Add the slightly cooled bulgur to the dressing and stir well. The bulgur, which is still lukewarm, absorbs the dressing nicely.
Finally, add tomatoes, cucumber, feta and parsley and stir in – the Greek-looking bulgur salad is ready!
Quick Tortellini Salad: Deliciously Italian
Do you prefer to eat pasta salad? Also good! We’ll show you a recipe for a quick salad with delicious tortellini, sun-dried tomatoes, rocket and mozzarella. It tastes like Bella Italia.
You need:
- 500 g fresh tortellini (e.g. with ricotta spinach filling)
- 100 g rocket
- One handful of cherry tomatoes
- 5 tablespoons of dried tomatoes (in oil)
- 1 pack of mini mozzarella
For the dressing:
- 2 tbsp frozen basil
- 1 tbsp green pesto
- 1 tbsp balsamic vinegar
- 2 tablespoons of sun-dried tomato oil
- some honey (to taste)
- salt and pepper
As a topping:
- 100 g pine nuts
- 100 g parmesan, already roughly sliced
And This Is How It Works:
fill the kettle and switch it on. Put the boiling water in a saucepan, set the stove to medium heat and add the tortellini to the boiling water for 2-3 minutes. In the meantime, wash off the rocket and pat dry. Cut the sun-dried tomatoes into strips, halve the cherry tomatoes. Pour off the liquid in the mozzarella balls. Take the tortellini out of the water and leave it to cool on a large plate. Now conjure up the dressing for the quick salad. Mix the pesto with the frozen basil, add the balsamic vinegar and the aromatic oil from the dried tomatoes. Season to taste with honey, salt and pepper and stir well.
Now carefully mix all ingredients in a large bowl. Roasted pine nuts and grated Parmesan are great as a topping! Fill the kettle and switch it on. Boiling Water Put in a saucepan, set the stove to medium heat, and put the tortellini in the boiling water for 2-3 minutes. In the meantime, wash off the rocket and pat dry. Cut the sun-dried tomatoes into strips, halve the cherry tomatoes. Pour off the liquid in the mozzarella balls. Take the tortellini out of the water and leave it to cool on a large plate.
Tip: If you like it hearty and eat meat, you can cut Parma ham into pieces and fry them in the pan until crispy. Then sprinkle over the salad!
Quick Salad With Watermelon And Feta: Light And Tasty
For anyone looking for a quick salad that tastes fresh and is even low in calories, our recipe for watermelon salad with feta should please. It sounds strange, but it’s delicious!
You need:
- About 500 g watermelon
- 1 pack of feta (200 g)
- One small handful of fresh mint
For the dressing:
- approx. 100 ml olive oil
- Juice of a lime
- 1 pinch of chilly
- some honey
- salt and pepper
This Is How It Works:
Remove the peel from the watermelon, remove the seeds, and then cut the melon into cubes. Put the cubes in a large bowl. Crumble the feta over the watermelon. Wash the mint, roughly chop it and add it as well.
Now prepare the dressing from olive oil, lemon juice, chili, salt and pepper. If you like, you can add some honey. Mix well and pour over the melon salad. A super fresh and quick salad – perfect for grilling!
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