{"id":200336,"title":"\u0158eck\u00fd sal\u00e1t","modified":"2026-10-31T18:09:35+01:00","plain":"\u0158eck\u00fd sal\u00e1t, kter\u00fd stav\u00ed na tom podstatn\u00e9m: raj\u010data, okurka, rozdroben\u00e1 feta a dva druhy oliv, bez hl\u00e1vkov\u00e9ho sal\u00e1tu a papriky.\n\n\n\n\u0160\u0165avnat\u00e1 raj\u010data, k\u0159upav\u00e1 okurka, rozdroben\u00e1 feta a dva druhy oliv, to v\u0161e propojen\u00e9 extra panensk\u00fdm olivov\u00fdm olejem, kter\u00fd se m\u00eds\u00ed se \u0161\u0165\u00e1vou z raj\u010dat. \u010cerstv\u00e9 oregano promnut\u00e9 t\u011bsn\u011b p\u0159ed pod\u00e1v\u00e1n\u00edm povzbud\u00ed chu\u0165 k j\u00eddlu. Tento \u0159eck\u00fd sal\u00e1t stav\u00ed na tom podstatn\u00e9m, bez hl\u00e1vkov\u00e9ho sal\u00e1tu a zelen\u00e9 papriky, s rozdrobenou fetou nam\u00edsto jednoho celistv\u00e9ho kusu. Je hotov\u00fd za 10 minut bez va\u0159en\u00ed a jedna porce obsahuje 304 kcal a 10 g \u010dist\u00fdch sacharid\u016f. Tento recept najdete mezi m\u00fdmi keto pol\u00e9vkami a sal\u00e1ty.\n\n\n\nCo je \u0159eck\u00fd sal\u00e1t?\n\n\n\n\u0158eck\u00fd sal\u00e1t tvo\u0159\u00ed raj\u010data, okurka, \u010derven\u00e1 cibule, feta, olivy, olivov\u00fd olej a oregano. V hlavn\u00ed roli z\u016fst\u00e1v\u00e1 zelenina a s\u00fdr, bez zvl\u00e1\u0161\u0165 vy\u0161lehan\u00e9 z\u00e1livky, jakou je t\u0159eba thajsk\u00e1 z\u00e1livka. Sal\u00e1t se dochucuje p\u0159\u00edmo v m\u00edse: extra panensk\u00fd olivov\u00fd olej se sm\u00eds\u00ed se \u0161\u0165\u00e1vou z raj\u010dat a obal\u00ed ostatn\u00ed suroviny.\n\n\n\nHl\u00e1vkov\u00fd sal\u00e1t do tohoto z\u00e1kladu nepat\u0159\u00ed a zelenou papriku zn\u00e1mou z klasick\u00fdch verz\u00ed vynech\u00e1v\u00e1me. Fetu rozdrob\u00edme, aby se dostala do ka\u017ed\u00e9ho sousta, m\u00edsto aby z\u016fstala vcelku. Nic se neva\u0159\u00ed: v\u0161e se nakr\u00e1j\u00ed, sm\u00edch\u00e1 a pod\u00e1v\u00e1 zastudena.\n\n\n\nV podobn\u00e9m duchu: Vaje\u010dn\u00fd sal\u00e1t.\n\n\n\nP\u016fvod t\u00e9to verze\n\n\n\n\u0158eck\u00fd sal\u00e1t je letn\u00ed sal\u00e1t postaven\u00fd na zral\u00e9 zelenin\u011b, s\u00fdru ve slan\u00e9m n\u00e1levu, oliv\u00e1ch, olivov\u00e9m oleji a \u010derstv\u00fdch bylink\u00e1ch. Raj\u010data mu dod\u00e1vaj\u00ed \u0161\u0165\u00e1vu, okurka sv\u011b\u017eest, feta slanost a olivov\u00fd olej plnou v\u016fni. Tato verze si zachov\u00e1v\u00e1 stejn\u00fd charakter, ale vynech\u00e1v\u00e1 hl\u00e1vkov\u00fd sal\u00e1t i papriku a pou\u017e\u00edv\u00e1 rozdrobenou fetu.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Fenyklov\u00fd sal\u00e1t s uzen\u00fdm ku\u0159ec\u00edm masem a olivami.\n\n\n\nJeho kouzlo spo\u010d\u00edv\u00e1 v jednoduchosti: jen p\u00e1r surovin, po\u0159\u00e1dn\u00e9 kousky a dochucen\u00ed na posledn\u00ed chv\u00edli. Skv\u011ble se hod\u00ed k ob\u011bdu, na velk\u00e9m tal\u00ed\u0159i uprost\u0159ed stolu.\n\n\n\nDal\u0161\u00ed slavn\u00fd sal\u00e1t, kter\u00fd vznikl v Tijuan\u011b: sal\u00e1t Caesar\n\n\n\nHlavn\u00ed suroviny\n\n\n\nNa jednu porci dodaj\u00ed \u0161\u0165\u00e1vu a kyselost dv\u011b zral\u00e1, ale je\u0161t\u011b pevn\u00e1 raj\u010data. Nakr\u00e1jejte je na \u00fahledn\u00e9 m\u011bs\u00ed\u010dky, nen\u00ed pot\u0159eba je nech\u00e1vat vypotit: \u0161\u0165\u00e1va, kter\u00e1 ste\u010de na dno m\u00edsy, poslou\u017e\u00ed jako z\u00e1livka. \u010ctvrtina okurky dod\u00e1 sv\u011b\u017eest a pevnou strukturu, omytou slupku ponechte kv\u016fli k\u0159upavosti. \u010cerven\u00e1 cibule nakr\u00e1jen\u00e1 na tenk\u00e1 p\u016flkole\u010dka p\u0159id\u00e1 \u0159\u00edz, ani\u017e by p\u0159ehlu\u0161ila raj\u010data.\n\n\n\nDal\u0161\u00ed recept v podobn\u00e9m duchu: Cuketov\u00e1 pol\u00e9vka s pecorinem a vla\u0161sk\u00fdmi o\u0159echy.\n\n\n\n50 g fety dod\u00e1 slanost a jemnou konzistenci; feta vcelku uchov\u00e1van\u00e1 ve slan\u00e9m n\u00e1levu dob\u0159e dr\u017e\u00ed tvar, ne\u017e ji rozdrob\u00edte. Hod\u00ed se i rostlinn\u00e1 alternativa fety, u kter\u00e9 je ov\u0161em pot\u0159eba zkontrolovat slo\u017een\u00ed a alergeny. 7 zelen\u00fdch oliv p\u0159inese v\u00fdraznou slanost a pevnou du\u017einu, 7 oliv Kalamata ovocn\u011bj\u0161\u00ed chu\u0165.\n\n\n\nV podobn\u00e9m duchu: St\u0159edomo\u0159sk\u00fd sal\u00e1t z grilovan\u00e9 zeleniny.\n\n\n\nExtra panensk\u00fd olivov\u00fd olej v\u0161e propoj\u00ed: obal\u00ed zeleninu a sm\u00eds\u00ed se se \u0161\u0165\u00e1vou z raj\u010dat, ani\u017e by vznikla vy\u0161lehan\u00e1 z\u00e1livka. \u010cerstv\u00e9 oregano, p\u0159\u00edpadn\u011b \u010derstv\u00fd tymi\u00e1n, se p\u0159id\u00e1v\u00e1 a\u017e nakonec, l\u00edstky otrhan\u00e9 ze sn\u00edtek uvoln\u00ed sv\u00e9 silice. Solte a\u017e po ochutn\u00e1n\u00ed, proto\u017ee feta i olivy jsou u\u017e samy o sob\u011b slan\u00e9, a chu\u0165 na z\u00e1v\u011br dola\u010fte mlet\u00fdm \u010dern\u00fdm pep\u0159em.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\n\u00dasp\u011bch z\u00e1vis\u00ed na jednoduch\u00fdch kroc\u00edch: vyberte pevn\u00e1 a zral\u00e1 raj\u010data, okurku nakr\u00e1jejte na dostate\u010dn\u011b siln\u00e9 pl\u00e1tky, cibuli na tenk\u00e9 a olej, bylinky, s\u016fl a pep\u0159 p\u0159idejte a\u017e na posledn\u00ed chv\u00edli. Na \u0161irok\u00e9m tal\u00ed\u0159i z\u016fstanou jednotliv\u00e9 m\u011bs\u00ed\u010dky odd\u011blen\u00e9 a feta bude hezky vid\u011bt. Sal\u00e1t pod\u00e1van\u00fd dob\u0159e vychlazen\u00fd hned po sm\u00edch\u00e1n\u00ed se hod\u00ed tak\u00e9 ke grilovan\u00fdm pokrm\u016fm: ke ku\u0159ec\u00edm \u0161p\u00edz\u016fm satay, k ryb\u00edmu filetu z horkovzdu\u0161n\u00e9 frit\u00e9zy nebo k lososu z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nNa podobn\u00e9 t\u00e9ma: Sal\u00e1t ni\u00e7oise v nov\u00e9m pojet\u00ed.\n\n\n\nPokud si chcete p\u0159\u00edpravu usnadnit p\u0159edem, uchov\u00e1vejte jednotliv\u00e9 suroviny odd\u011blen\u011b v chladu, v\u010detn\u011b ji\u017e nakr\u00e1jen\u00fdch raj\u010dat, a dochu\u0165te je a\u017e p\u0159i pod\u00e1v\u00e1n\u00ed; zbytky si vychutnejte zastudena, bez oh\u0159\u00edv\u00e1n\u00ed, budou \u0161\u0165avnat\u011bj\u0161\u00ed a m\u00e9n\u011b k\u0159upav\u00e9. Na stole se sv\u011b\u017e\u00edmi j\u00eddly ke spole\u010dn\u00e9mu sd\u00edlen\u00ed se hod\u00ed vedle jarn\u00edch z\u00e1vitk\u016f, sal\u00e1tu wakame, japonsk\u00e9ho zeln\u00e9ho sal\u00e1tu, sal\u00e1tu z okry nebo japonsk\u00e9ho bramborov\u00e9ho sal\u00e1tu. Chl\u00e9b je voliteln\u00fd: m\u016f\u017eete j\u00edm vyt\u0159\u00edt \u0161\u0165\u00e1vu z raj\u010dat, ale p\u0159id\u00e1 sacharidy nad r\u00e1mec 10 g \u010dist\u00fdch sacharid\u016f na porci.\n\n\n\nDal\u0161\u00ed podobn\u00e1 j\u00eddla najdete mezi m\u00fdmi n\u00edzkosacharidov\u00fdmi recepty.\n\n\n\n\n\n\t\u0158eck\u00fd sal\u00e1t\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t50 g fety (ml\u00e9\u010dn\u00e9 nebo rostlinn\u00e9)2 raj\u010data0.25 okurky0.5 \u010derven\u00e9 cibule7 zelen\u00fdch oliv7 oliv Kalamata1 st\u0159ik extra panensk\u00e9ho olivov\u00e9ho oleje1 hrst oregana ((\u010derstv\u00e9ho), nebo 1 hrst tymi\u00e1nu (\u010derstv\u00e9ho))\u010cern\u00fd pep\u0159S\u016fl ((keltsk\u00e1 mo\u0159sk\u00e1))\t\n\t\n\t\tRaj\u010data nakr\u00e1jejte na \u010dtvrtky. Okurku pod\u00e9ln\u011b rozkrojte nap\u016fl a pot\u00e9 nakr\u00e1jejte na p\u016flkole\u010dka (se sem\u00ednky nebo bez nich, ale nejl\u00e9pe se slupkou). Cibuli nakr\u00e1jejte na p\u016flkole\u010dka.Navrch rozdrobte fetu a p\u0159idejte olivy. Vydatn\u011b zak\u00e1pn\u011bte olivov\u00fdm olejem.Dochu\u0165te oreganem nebo tymi\u00e1nem, nejl\u00e9pe \u010derstv\u00fdm, a l\u00edstky p\u0159itom otrhejte z v\u011btvi\u010dek.Nakonec dochu\u0165te kvalitn\u00ed sol\u00ed, nap\u0159\u00edklad keltskou mo\u0159skou nebo r\u016f\u017eovou him\u00e1lajskou, a \u010derstv\u011b mlet\u00fdm \u010dern\u00fdm pep\u0159em.\t\n\t\n\t\tV\u00fdb\u011br fety p\u0159izp\u016fsobte tomu, zda se vyh\u00fdb\u00e1te ml\u00e9\u010dn\u00fdm v\u00fdrobk\u016fm, kravsk\u00e9mu ml\u00e9ku, lakt\u00f3ze nebo kaseinu A1.\nVybaven\u00ed: miska nebo tal\u00ed\u0159, n\u016f\u017e.\n\t\n\t\n\t\tSaladeFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200336"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200336\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/178441"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}