Brynza is a healthy natural product, 70 g of cheese per day will provide a daily requirement for easily digestible calcium. Calorie feta cheese 288 kilocalories per 100 g of product, it contains phosphorus, sodium. The use of feta cheese has a beneficial effect on digestion.
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Greek salad
In the process of cooking feta cheese does not undergo heat treatment, due to this, minerals and vitamins are stored in it. Brynza is tasty both as an independent dish and in salads. From cheese with olives, you can make a light vitamin salad, which is known to the Russians as "Greek". The composition of the vegetarian salad with feta cheese and olives includes several more vegetables:
- 1 cucumber;
- 2 pcs. bell pepper;
- onion - bulb or leek;
- 200 g of feta cheese;
- 3 medium sized tomatoes.
To dress "Greek" salad, take: apple cider vinegar or lemon juice; vegetable oil 50 g; salt, sugar, pepper - to taste. Brynza and tomatoes are taken in approximately equal amounts, the rest of the ingredients come as an addition to the main products, there is no strict recipe, the composition can vary to your liking.
Prepare the vegetables - wash the sweet pepper, remove the seeds; remove the peel from the cucumber, young cucumbers can be put with the peel; peel the onion. Make a large cut. Scald tomatoes lightly with boiling water, remove the peel and cut them into large slices. Fold the foods in a salad bowl.
Make a sauce - mix the juice of one lemon with salad oil, add salt, sugar, pepper - beat everything with a whisk. Pour the fill into the vegetables, let them brew for 7-10 minutes, put the sliced feta cheese and olives (whole or halves) into the salad.
Salad with feta cheese and salmon
The decoration of the festive table will be a beautiful and tasty dish of Bulgarian cuisine from salted salmon with feta cheese and olives. They serve it in a salad bowl or in portions - in a glass or bowl. Ingredients:
- 100 g of salmon and feta cheese;
- 2 cucumbers;
- 1 head of purple onion;
- ½ cans of olives;
- 50 g of mayonnaise;
- 1 lemon;
- parsley.
Cut the cucumbers into cubes (if the peel is rough, it is better to remove it) and put on the bottom of the salad bowl. Peel the salmon from the skin and bones, cut into small pieces and lay out a second layer. Smoked salmon will add a piquant flavor to the salad.
Chop the onion into thin half rings, scald with boiling water for 15 minutes, then squeeze and spread out gently on the salmon. Sliced middle-salted cheese (if the ambassador is strong - must be soaked) cut into cubes. Put the sliced olives in the last layer.
Sprinkle the salad with lemon juice, add color, sprinkle with chopped parsley, grease with mayonnaise. Mayonnaise can be replaced with natural yogurt or olive oil dressing. If desired, the layer can be repeated. Prepared immediately before serving.