Salad with Balsamic Vinegar
A bounty of vegetables and greens - just what you want in early spring. It's better to add the feta to this salad after mixing the other ingredients, because it's very fragile and can crumble into small pieces. You can also replace the feta with any other cheese, hard or brined - mozzarella, brynza, Adyghe, and so on. You can also use balsamic glaze instead of balsamic vinegar.
Cooking method
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Step 1:
How do you make a salad with balsamic vinegar? Gather the ingredients.
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Step 2:
Cut the tomato and cucumber into small cubes.
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Step 3:
Cut the feta into cubes as well.
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Step 4:
Wash the lettuce leaves, dry them, and tear them into medium pieces. Wash the dill, dry it, and chop it finely.
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Step 5:
Combine the tomato, cucumber, lettuce, and dill.
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Step 6:
Add salt and pepper, and mix gently. Sprinkle the salad with sesame seeds.
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Step 7:
Put the salad on a platter and arrange the feta cubes on top.
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Step 8:
Dress with olive oil.
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Step 9:
Drizzle balsamic vinegar over the salad.
- Choose juicy but firm tomatoes. Soft ones don't hold their shape well; as you cut and mix them, they fall apart into a shapeless mush and ruin the look of the dish.
- The salad looks neat and pretty if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Ground black pepper - 255 kcal/100g
- Fresh dill - 38 kcal/100g
- Feta cheese - 290 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Iceberg lettuce - 14 kcal/100g
