Salad with tongue and pickled cucumbers: recipe with photos step by step

The long-awaited summer has arrived, and the first fresh vegetables have appeared, straight from the garden beds. I just want to cook some tasty, satisfying and healthy salad. Which one? A great example would be tongue salad with fresh cucumber. Naturally, nothing is done by itself, so you need to put in at least a little effort. The main condition is that the tongue must be boiled in advance, because this process takes quite a lot of time. So, today we will present to your attention some wonderful and simple recipes.

Salad "Countess"

This salad is very easy to prepare, but unusual and piquant in taste. If you want to serve this dish to the table, then you can put it on bowls or plates, or, as an option, you can arrange it in layers. So, for four servings you will need:

1 large fresh cucumber
300 grams of boiled tongue
1 processed cheese
500 grams of canned champignons
small bunch of green onions
bunch of dill and parsley
mayonnaise or sour cream to taste
freshly ground black pepper, salt to taste

Cooking method:

First you need to boil your tongue. Place the tongue in a pan of boiling water and cook for two to two and a half hours. Twenty minutes before the end of cooking, add onions, cut into four parts, bay leaves, ten peas of allspice and black pepper, and salt. Then take out the tongue, let it cool, remove the skin. Cut it into small cubes or strips.

Chop green onions, parsley and dill. Cut the mushrooms into cubes or slices. Cut the cucumber into thin strips. Grate the processed cheese on a coarse grater. Place all ingredients in a salad bowl, add salt and freshly ground pepper. Season with sour cream sauce or mayonnaise. If you choose sour cream as a dressing, you must first mix it with a teaspoon of mustard. Now mix everything thoroughly, and the tongue salad with fresh cucumber is ready!

Salad "Dracula"

Boiled, pork or beef tongue is very tasty in itself, and is often served as an appetizer. But you can also diversify an ordinary dish by adding a few more products, and now we will do this. This salad is very easy to prepare, very tender and nutritious. So, for one serving you will need:

100 grams of boiled pork or beef tongue
100 grams of fresh cucumber
50-70 grams of hard cheese
50 grams of walnuts
mayonnaise, salt to taste

Cooking method:

Boil the tongue, let it cool, cut into small cubes or thin strips. Wash the cucumber and cut into strips. Grate the hard cheese on the finest grater, and leave the walnuts for later, chopping them with your hands.

Season the salad with salt and pepper. This is worth doing if there is not enough salt in the mayonnaise. Place all chopped ingredients in a salad bowl and season with mayonnaise. Now mix everything thoroughly. You can decorate the top with chopped walnuts, or you can just add them and mix again. Alternatively, you can add pickled onions or garlic to this salad, but this is at your discretion. The dish is ready!

Salad with tongue, fresh cucumber and apple

This option has a new, piquant taste. All this is due to the fact that the recipe contains an apple, preferably a sweet one. If you are a lover of unusual combinations, then this salad is just for you!

Ingredients:

300 grams of pork or beef tongue
2 medium apples
100 grams of canned peas
2 fresh cucumbers
150 grams of mayonnaise
freshly ground black pepper, salt to taste

Cooking method:

Boil the tongue, let it cool, and then peel off the skin and cut into thin strips. Wash the cucumbers and cut them in the same way. Wash the apples, and then you can improvise, either grate them on a coarse grater, or peel them and cut them into strips.

Pour all the chopped ingredients into a salad bowl, add peas, salt and freshly ground black pepper. Season the salad with mayonnaise and mix everything thoroughly. The dish will taste better if you let it sit for a while.

Salad with tongue, cucumber and fried champignons

A very tasty and satisfying salad with tongue and fried mushrooms perfectly satisfies hunger. It looks bright and appetizing, so it will be an excellent treat on the holiday table.

Cooking time: 40 minutes Number of servings: 8

Ingredients:

peeled boiled beef/pork tongue (400 g);
champignons (400 g);
fresh cucumber (medium, 4-5 pcs.);
yellow/red bell pepper (2-4 pcs.);
onions (medium, 2 pcs.);
chicken egg (5 pcs.);
iceberg lettuce/lettuce (for decoration, 150 g);
dill/parsley (for decoration, 1 bunch);
mayonnaise (200 g);
vegetable oil (60 ml);
ground black pepper (to taste);
salt (to taste).

Preparation:

Wash the champignons and cut them into small pieces (when slicing, keep in mind that the mushrooms will shrink in size during heat treatment). Fry them in a frying pan with heated vegetable oil over medium heat. Salt and pepper them; as soon as all the liquid has evaporated, remove from heat and cool.
Cut the tongue into short strips.
Wash the bell peppers, remove the core and seeds. Cut the pulp into strips. Cut 2 small cubes for decoration.
Wash the cucumbers and cut off the stems. Cut into short strips.
Peel the onion and finely chop it.
We clean the eggs. To decorate, cut one egg in half, remove the yolk, and cut out a flower from the white. Grate the remaining eggs and yolk on a coarse grater.
Wash the dill, dry it with paper towels and divide it into small branches.
Wash the lettuce leaves and dry them.
We place lettuce leaves on the bottom of the plate, and on top of them we form the salad in layers in the following order - champignons, onions, bell peppers, tongue, eggs, cucumbers. Lubricate each layer with mayonnaise.
We decorate the finished dish with dill, white flowers, and put bell pepper cubes in them as centers (an example of the design can be seen in the photo for the recipe).

The salad can be served immediately.

Salad with tongue, cucumber and avocado

For lovers of Italian cuisine, we also have a wonderful and equally easy-to-prepare recipe.

Ingredients:

1 avocado
2 large fresh cucumbers
1 boiled tongue
2 sprigs basil
50 milliliters lemon juice
40 milliliters olive oil
freshly ground black pepper, salt to taste

Cooking method:

Boil the tongue in advance, let it cool and cut into strips. Wash the avocado, peel it, remove the pit, and then cut it into small cubes or thin strips. Wash the cucumbers, cut into small slices or strips.

Place all chopped ingredients into a salad bowl. Now prepare the dressing. Combine olive oil, freshly ground pepper, lemon juice and salt and mix thoroughly. Season the salad, mix well. Transfer the finished dish to plates and place basil sprigs on the side.

Salad with tongue, cucumber, radish and corn

A bright and appetizing salad immediately attracts attention and makes you want to try this masterpiece. It is prepared quite simply and from an accessible set of ingredients. The delicate texture of the tongue is emphasized by crisp, juicy cucumbers and radishes, while the addition of legumes and olive oil dressing makes the dish very satisfying but light.

Cooking time: 20 minutes Number of servings: 7

Ingredients:

boiled pork/beef tongue (400 g);
radishes (200 g);
fresh cucumber (medium, 4 pcs.);
canned corn (200-300 g);
canned peas (200-300 g);
olive oil (150 ml);
dried basil (2 tsp);
dried garlic (1 tsp);
ground black pepper (to taste);
salt (to taste).

Preparation:

We clean the tongue and cut it into small cubes. Divide into 3 equal parts.
Wash the radishes, cut off the tails. Cut into slices. Divide into 2 parts.
Wash the cucumbers, also cut off the tails, cut into slices and divide into 2 parts.
Place the canned peas and corn in a colander one by one to drain the liquid.
Add salt, ground pepper, dried basil and garlic to the olive oil.
It is recommended to serve the salad in portions, laying it out in layers in wide glasses or bowls or on a flat dish using a cooking ring. The first layer is half a radish. The second is the first third of the language. The third is half the cucumbers. The fourth layer is the second part of the tongue. Fifth - peas. The sixth is the remaining part of the cucumbers. The seventh layer is the remaining tongue. The eighth is the second half of the radish. The ninth layer is corn.
Season the salad with olive oil and spices.
Cool the dish before serving.

Bon appetit!

Salad "Vinnitsky"

This dish was invented in Ukraine, in the beautiful city of Vinnitsa; hence the name. The salad in this version is very light, so it will please not only those who love delicious food, but also those girls who constantly watch their figure.

Salad with tongue, fresh cucumber and ham

Ingredients:

300 grams of beef tongue
2 medium fresh cucumbers
200 grams of ham
200 grams of champignons
100 grams of mayonnaise
50 grams of Tatar ketchup
50 milliliters vegetable oil
freshly ground black pepper, salt to taste

Cooking method:

Boil the tongue for two hours, add pepper and salt twenty minutes before it’s ready. Then immerse in cold water for a few seconds, peel off the skin and cut into thin strips. Wash the champignons, peel, cut into strips or slices. Place the mushrooms in a hot frying pan, fry until golden brown, cover with a lid and simmer over low heat for five minutes. Let cool. Wash the cucumbers and cut into strips. Cut the ham into small cubes.

Pour all the prepared ingredients into a salad bowl, add salt, add mayonnaise and ketchup, mix everything thoroughly. Salad ready!

Layered salad with tongue, fresh cucumber and prunes

The exquisite and delicate taste of this salad will be appreciated by all lovers of original hearty snacks. To serve at the festive table, it is recommended to lay out the ingredients in layers, but if you boil the tongue in advance, it will take no more than half an hour to prepare and decorate the dish.

Cooking time: 20 minutes Number of servings: 6

Ingredients:

boiled beef/pork tongue (400 g);
prunes (200 g);
fresh cucumber (medium, 3-4 pcs.);
soft cream cheese (200 g);
chicken egg (5 pcs.);
green onion (1 bunch);
parsley (1 bunch);
mayonnaise (150 g);
ground black pepper (to taste);
salt (to taste).

Preparation:

We wash the prunes, put them in a deep plate and pour boiling water over them. Steam it for 10 minutes. Then drain the water, dry the prunes with napkins and cut into small cubes.
Wash the cucumbers, cut off the tails and cut into cubes.
We clean the tongue and cut it into cubes or strips.
We clean the eggs, separate the whites from the yolks, grate them separately on a medium grater.
Grate the cheese on a medium grater.
Place the salad on a common platter or portioned plates in layers, generously grease each of them with mayonnaise (to ensure even edges, use a cooking ring). If desired, add salt and pepper to taste. The first layer is the tongue. The second is the yolk. The third one is cucumbers. The fourth layer is prunes. The fifth is protein. The sixth one is cheese.
Place the finished salad in the refrigerator for at least 30 minutes.
Wash the green onions, dry them with napkins, and chop them.
Wash the parsley, dry it on a paper towel and finely chop it with a knife.
Before serving, sprinkle chopped onions and herbs on top.

We invite you to watch the video recipe for the dish (the set of products is slightly different from that described above):

How to boil tongue for salad

Place the tongue in a deep bowl and fill it with cold water. After 30 minutes, take it out of the water, carefully remove mucus and other contaminants. In the meantime, put a pan of water on the stove; as soon as it starts to boil, put your tongue in it, wait for it to boil again, skim off the foam and reduce the power of the burner. The beef tongue can be left to cook further, and after 15 minutes, completely drain the water from the pork tongue, then pour in clean and cook until tender. Add salt, allspice and black peppercorns, bay leaves, peeled onions, carrots, roots (parsley, parsnips, celery) to the broth.

Boil the tongue for 2-4 hours (depending on size), immerse the finished tongue in ice water for a few minutes, and then clean it.

Salad with tongue, cucumber and raisins

This dish has an unusual, spicy taste. Boiled beef tongue with fresh cucumber gives a fuller sensation. Raisins and the tart taste of port will only enhance the wonderful taste of the salad.

Ingredients:

1 boiled tongue
1 fresh medium sized cucumber
50 grams of raisins
1 onion
50 milliliters port wine
50 grams of lettuce leaves
sour cream and mayonnaise to taste

Cooking method:

Cut the boiled tongue into thin long strips. Wash the cucumber, peel it and cut it in the same way as the tongue. Pour boiling water over the onions in advance so that they are not too bitter, and cut into small cubes. Wash the raisins well and soak in port wine for thirty minutes. The sweet-tart taste of port wine, raisins and onions will give the salad the necessary spiciness and complex flavor.

Place all ingredients in a salad bowl, add salt and freshly ground pepper, sour cream and mayonnaise, which will add softness and creaminess. Mix everything thoroughly. The dish should be served on lettuce leaves. Salad ready!

How to prepare “Salad with tongue and pickled cucumbers”

Boil the tongue for 2.5-3 hours. Then cool it, remove the films and cut into strips.

Peel the onion and chop finely. Fry it in oil until golden brown.

Wash the mushrooms and cut into slices. Add them to the pan and fry for 2 minutes, stirring.

Then add the tongue to the pan. Cook for another 2 minutes, stirring.

Cut the cucumbers into strips.

Cool the frying, add cucumbers to it.

Boil the eggs hard. Cool them, peel and chop into small strips.

Add peas and eggs to the main salad.

Add chopped parsley, mayonnaise, salt and pepper to the salad. Stir. Bon appetit!

Tongue, fresh cucumber and tomato salad

This salad turns out to be colorful, bright and joyful, which creates an appetite and a desire to try it as soon as possible, even among those who are not hungry or do not like half of the products used in this salad.

Ingredients:

3 medium tomatoes
1 boiled pork tongue
300 grams of canned peas
30 grams of green onions
1 fresh cucumber
150 grams of hard salted cheese
100 grams of sunflower or olive oil
dill, salt to taste

Cooking method:

Cut the tongue into long strips. Wash the tomatoes and cut into large cubes with a sharp knife. Cut the cucumber into long strips. Finely chop the greens.

Pour all the chopped ingredients into a salad bowl, add canned peas and salt. It is advisable to choose the saltiest variety of hard cheese, cut into small cubes and add to the salad ten to fifteen minutes before serving. Season the dish with sunflower or olive oil and mix everything thoroughly. Top with chopped herbs. All is ready!

How to prepare “Pork tongue salad with cucumber”

Prepare the following ingredients.

Boil chicken eggs in advance and cool. Peel the shell and rinse in water along with the cucumber. Cut off the tails of the vegetable. Cut the cucumber into cubes, and the chicken eggs into cubes and pour both cuts into a deep container.

Next, cut the cooled and peeled boiled pork tongue into bars or cubes, adding the cuts to the rest of the ingredients.

Salt all the ingredients and add mayonnaise of any fat content. If you wish, you can add finely chopped onions or green onions and garlic. Mix everything carefully.

Place the salad on a plate and serve.

Salad "Festive"

Ingredients:

200 grams of boiled tongue
1 sweet bell pepper
100 grams of raw smoked sausage
2 large fresh cucumbers
1 teaspoon sugar
400 grams of canned corn
3 boiled eggs
100 grams of mayonnaise
1 large onion
20 milliliters lemon juice

Cooking method:

First, chop the onion, then fill it with hot water and add lemon juice and sugar, leave to marinate for twenty minutes. At this time, boil the eggs. Cut the pre-cooked tongue, cucumber and sausage into long strips. Grate the eggs on a coarse grater. Place the corn in a salad bowl and add all the other ingredients there. Add salt to your taste, season with mayonnaise and now mix everything thoroughly. Salad ready!

Cooking method

Everything is very simple! All components of the salad should be cut into thin slices and placed in a salad bowl.

Peel fresh cucumbers. Cut lengthwise into 3-4 pieces, then in half. And chop into strips or cubes.
Peppers need to be cleared of seeds and hard membranes. Cut into strips and then in half (if the strips are too long).

Cutting tongue and vegetables into strips (identical bars)

All that remains is to dress the salad. The easiest way to do this is with light mayonnaise, but believe me, it will be tastier and healthier if you prepare the dressing yourself.

For dressing, you need to take unsweetened yogurt without additives, add garlic (squeezed through a press) + a little salt and black pepper. Chop a bunch of greens with a knife (smaller, without using the stems).

Pour the dressing over the salad and mix everything well. You can decorate the salad by sprinkling finely chopped cilantro or dill on top.

Chopped salad and yogurt sauce with garlic and herbs

Salad ready! Bon appetit!

Salad "Heart"

This dish can be a great option for a romantic lunch or a wonderful nutritious dinner on Valentine's Day. It is very simple to prepare, and the ingredients are affordable and satisfying.

Ingredients:

300 grams of chicken hearts
2 tablespoons starch
300 grams of boiled pork tongue
1 large carrot
1 leek
2 eggs
3 fresh cucumbers
60 grams of pickled mushrooms, it is better to take honey mushrooms
dill, salt to taste
50 grams of sunflower oil
50 grams of pomegranate seeds
½ part bell pepper
100 grams of mayonnaise

Cooking method:

Cut the carrots into thin strips or grate them on a coarse grater. Cut the leek into thin rings. Place it all in a hot frying pan and fry in sunflower oil until golden brown. Cut the boiled tongue and hearts into strips. Whisk the eggs, chopped dill and starch. Fry the omelette pancake over low heat and let cool. Then cut it and cucumbers into strips. Wash the pickled mushrooms under cold water and chop coarsely.

Place all ingredients in a salad bowl, then add salt and season with mayonnaise. Now mix thoroughly. Finally, cut the bell pepper into thin strips. Place the salad on a heart-shaped plate. Top it with pomegranate seeds and pepper. All is ready!

Salad “Pearl of Gissar”

An interesting salad recipe, which includes mountain onion anzur. If you don’t have the opportunity to get it, then you can use regular onion.

300 grams of boiled pork meat
1 carrot
100 grams of boiled pork tongue
2 medium fresh cucumbers
4 potatoes
1 anzur or onion
½ can of canned peas
1 egg
salt, mayonnaise to taste

Cooking method:

Cut the boiled meat and tongue into thin strips. Boil the potatoes in advance, let cool, cut into small cubes. Wash fresh cucumbers and cut into strips. Pour all the ingredients into a salad bowl, add canned peas, salt, season with mayonnaise and now mix everything thoroughly.

Eggs and carrots serve as decoration, so you can cut them in any way you like. Top the salad with them. The dish is ready!