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Cheese salad: simple recipes. Video
Bryndza gives salads a peculiar spicy-salty, refreshing taste. Sheep cheese dishes are extremely satisfying and nutritious, which is why they are often used as a complete side dish. Black and green olives perfectly set off and complement their own rich bouquet of this valuable fermented milk product. In addition, a variety of fresh vegetables and herbs are added to the salad with feta cheese – they make this food lighter and more appetizing.
Simple Greek salad: recipe with feta cheese and olives
Many Russian chefs have long fallen in love with the spicy and hearty Greek salad, the benefits and taste of which pleases even the most demanding gourmets.
Required set of products for salad:
– feta cheese (100 g); – large tomatoes (3 pcs.); – canned black and green olives (ten each); – purple onion (1 head); – a few green lettuce and basil leaves; – freshly ground black pepper (on the tip of a knife); – table salt “Extra” (optional); – cold pressed olive oil (3 tablespoons); – dry inflorescences of oregano (to taste).
To prepare this simple dish, you will need to cut the sheep’s cheese into equal sized cubes (about 1-1,5 cm sides). After that, combine the feta cheese with the halves of canned black olives, having previously thrown them in a colander. Black and green olives can be mixed together in a 1: 1 ratio.
Cut a few large tomatoes and a purple onion into thin half rings. Don’t forget to free the green stems from the tomatoes. Wash green lettuce and basil sprigs, dry and tear into fairly large pieces. Combine all of the Greek salad ingredients in a deep serving platter, then sprinkle the ingredients with refined vegetable oil. Add spices and seasonings to taste. When the cheese dish is well infused in a cool place (after 15 minutes), you can set the table.
Cheese has a rather salty taste, so always be careful when combining it with table salt, especially when pickled black olives are used in Greek salad.
Refreshing recipes: salad with cheese and vegetables
Low-calorie summer vegetables will add a unique aroma and fresh taste to the sheep cheese dish. In addition, they will enrich it with vitamins and other useful microelements.
Ingredients:
– feta cheese (200 g); – canned olives (100 g); – onion head; – large fresh cucumbers (2 pcs.); – spinach, table salt and black pepper (to taste); – olive oil (1 tablespoon a spoon).
For a salad with cucumbers, cover the bottom of a deep dish with spinach leaves and mix them on a green bedding: – cheese cubes; – whole canned olives without marinade; – rings of purple onions and cucumbers; – chopped greens and tomato slices.
Sprinkle the finished cold dish on top with olive oil or sunflower oil mixed with the spices of your choice.
If the taste of the cheese salad doesn’t seem too intense, you can add a small amount of lemon juice to it. In summer, the dish is perfectly complemented with vegetables rich in vitamins: round radishes, bell peppers, leeks.