What's For Lunch? | Easy Lunch Ideas at Home
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veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Cucumber salad is a refreshing dish commonly found in Mediterranean cuisine, often served as a side dish or appetizer. It highlights the crispness of cucumbers and the brightness of fresh herbs, making it a popular choice during warm weather. Variations exist across different cultures, with each adding unique ingredients or dressings.
Ingredients
- ●cucumbers
- ●tomatoes
- ●red onion
- ●olive oil
- ●vinegar
- ●salt
- ●pepper
- ●fresh herbs
Instructions
- 1Wash and slice cucumbers thinly.
- 2Chop tomatoes and red onion.
- 3In a bowl, combine cucumbers, tomatoes, and onion.
- 4Drizzle with olive oil and vinegar.
- 5Season with salt and pepper to taste.
- 6Add chopped fresh herbs and toss gently.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is healthier; canola oil is budget-friendly.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar has additional health benefits; white vinegar is cheaper.
Techniques
mixed
Equipment
cutting boardknifemixing bowl
🌶️🌶️🌶️Low
Also Known As
Cucumber Salad with VinegarCucumber and Tomato Salad
Ingredients
- ●1 loaf of bread (preferably a round or pull-apart style)
- ●1 cup cooked chicken, shredded
- ●1 cup cooked bacon, crumbled
- ●1 cup shredded cheddar cheese
- ●1/2 cup ranch dressing
- ●1/4 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/4 tsp black pepper
- ●1/4 cup unsalted butter, melted
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a mixing bowl, combine the shredded chicken, crumbled bacon, shredded cheddar cheese, ranch dressing, green onions, garlic powder, onion powder, and black pepper. Mix well until all ingredients are combined.
- 3Take the loaf of bread and make cuts in it, creating a grid pattern, but do not cut all the way through the bottom.
- 4Gently pull apart the sections of the bread to create openings for the filling.
- 5Stuff the chicken and bacon mixture into the cuts of the bread, ensuring an even distribution throughout.
- 6Drizzle the melted butter over the top of the stuffed bread, allowing it to seep into the cuts.
- 7Wrap the bread in aluminum foil and place it on a baking sheet.
- 8Bake in the preheated oven for 15-20 minutes, then remove the foil and bake for an additional 10 minutes until the top is golden and crispy.
- 9Remove from the oven and let it cool for a few minutes before serving.
- 10Serve warm, pulling apart the pieces of bread filled with the chicken and bacon mixture.
Equipment
mixing bowlaluminum foilbaking sheetknife
vegetariangluten-free
Ingredients
- ●4 tostada shells
- ●1 cup refried beans
- ●1 cup shredded lettuce
- ●1 cup diced tomatoes
- ●1/2 cup diced red onion
- ●1 avocado, sliced
- ●1/2 cup crumbled queso fresco
- ●1/4 cup fresh cilantro, chopped
- ●1 lime, juiced
- ●1 tsp chili powder
- ●1/2 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Place the tostada shells on a baking sheet and warm them in the oven for about 5 minutes.
- 3In a small bowl, mix the refried beans with chili powder, salt, and black pepper until well combined.
- 4Spread a layer of the seasoned refried beans on each tostada shell.
- 5Top the beans with shredded lettuce, diced tomatoes, and diced red onion.
- 6Add slices of avocado on top of the vegetables.
- 7Sprinkle crumbled queso fresco over the tostadas.
- 8Garnish with fresh cilantro and a squeeze of lime juice.
- 9Serve immediately and enjoy your Mexican brunch tostadas!
Equipment
baking sheetsmall bowlspatula
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