Shrimp tomato salad - 25 cooking recipes

Shrimp in the salad combine so well with tomatoes that it has long become one of the most beloved and popular seafood dishes in general. In addition, it has long been part of all national cuisines of the Mediterranean basin (and not only). And they are known to be among the healthiest and most useful in the world.

It is worth considering that for salad it is advisable to take small tomatoes or cherry tomatoes. They are cut into halves or quarters, depending on the size. The shrimp, of course, need to be boiled and removed from the shell. Unless you use small ones, which, due to their soft shell, can be eaten whole. Large tomatoes are not used in this salad - it is impossible to cut them so that the slices retain their shape. So the mixture can turn out to be a real porridge.

In addition to the main products, recipes for salad with shrimp and tomatoes can include any other raw vegetables, herbs, legumes, cereals, seafood, fish, and canned food. The best option is lettuce leaves, bell peppers of different colors, olives, cucumbers and any greens to taste. For dressing, take olive oil with vinegar, salt, dry seasonings (Italian herbs can be used). It is advisable to take quail eggs and cut them in the same way as cherry eggs - into halves or quarters.

Soft cheese cut into cubes “sounds” very good in a salad with tomatoes and shrimp. Or hard cheese, grated on a fine grater. Both ingredients are also included in a large number of cocktail salads served in glasses or glasses. You can use them to make any seasonal salads: winter, summer, spring, autumn. If you don’t have cherry tomatoes in the store or don’t want to buy greenhouse ones, you can replace them with sun-dried tomatoes, your own or store-bought.