Great cold summer appetizer. This salad can be served on any table or as an independent dish.
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You will need
- - 250 g of feta cheese;
- - 200 g of low-fat sour cream;
- - 2 pcs. red tomatoes;
- - 2 pcs. yellow tomatoes;
- - 4 things. cucumber
- - 100 g of olives;
- - 1 PC. sweet pepper;
- - 1 PC. onions;
- - 50 g of leaf lettuce;
- - 50 g of green basil;
- - 50 greens of dill;
- - 5 g of black ground pepper;
- - salt to taste.
Instruction manual
1
Almost any dish with pickled cheese, or as it is also called - feta cheese, is very useful. A combination of feta cheese and fresh vegetables is very tasty and rich in vitamins. For this recipe, lightly salted feta cheese is well suited. If you do not have such cheese, then you can use the usual one.
2
Take the feta cheese, wrap it in one or two layers of gauze and squeeze a little. Let it dry a little and place in the freezer for twenty minutes. Brynza should freeze a little, but not freeze.
3
While the feta cheese is in the freezer, wash the vegetables in warm running water. Cut the tomatoes into thin slices. Pepper from seeds and remove the stem, cut into half rings. Cut a quarter cucumber into circles. Peel and chop the onion very finely.
4
Rinse the lettuce well in cold water, hang it down with leaves to dry it, and then tear it into pieces with your hands. Wash dill and basil and chop in a blender, add sour cream, salt and pepper. Cool the resulting sauce in the refrigerator a little.
5
Mix the chopped vegetables in a cup, add the olives. Grate the chilled feta cheese on a coarse grater and season with the sauce just before serving.