Vegetable salad with cheese and tomatoes

Step-by-step cooking

1. Step 1:

   

   How to make a vegetable salad with cheese and tomatoes? Prepare all the products listed in the recipe. Which lettuce leaves are best suited? Take iceberg, lettuce, romano, lollo rossa or other types of fresh leaves. I used a mix of two types. Wash each lettuce leaf well and dry it with paper napkins to get rid of excess moisture. Peel the onion, rinse the tomatoes and cucumber in cold water and dry it as well.

2. Step 2:

   

   Cut the lettuce leaves coarsely or pick them with your hands in arbitrary pieces. Send it to a deep salad bowl.

3. Step 3:

   

   Cut the onion into thin feathers or half rings. Which bow is better to use? Shallots, red or white onions are ideal for vegetable salads. These varieties taste softer in contrast to the usual onion and perfectly complement fresh vegetable salads. Cut the cucumber into thin slices. Send it to the salad bowl.

4. Step 4:

   

   Cut tomatoes into slices. If you use cherry tomatoes, then they can be partially cut into halves, and some can be added to the salad whole.

6. Step 5:

   

   Drain the juice from the canned peas. Add the peas to the salad. Cut the brine cheese not coarsely or mash it with your hands. Feta cheese, cheese or other soft cheese is suitable for a salad.

7. Step 6:

   

   Wash, dry and chop the greens finely. Dill, parsley or green young onions are well suited. Send the greens to the salad. Sprinkle a mixture of ground peppers on top. I sometimes add dry Provencal herbs, they perfectly complement the salad and make it taste brighter. Pour vegetable or olive oil on top.

8. Step 7:

   

   Mix the salad thoroughly and taste for salt. If necessary, add salt to taste. Usually this is not required, since the brine cheese itself is salty.

9. Step 8:

   

   Let the salad brew for 5-10 minutes and mix again. Done, you can serve!