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Lettuce bell pepper tomatoes cheese

Bell Pepper, Tomato, and Cheese Salad

Vitamin-rich, bright, healthy, and tasting of summer! This vegetable salad with bell pepper, tomatoes, and cheese is a great way to liven up your menu with a stunningly bright, healthy dish! A wonderful, filling option for a late dinner or a midday snack!

Pearl

Recipe author

Composition / ingredients

Servings:

Cabbage (young)

0.25

Sorrel

Bell pepper

Onion

Cherry tomatoes

100

Cucumbers

Brined cheese

150

Vegetable oil

Fresh herbs

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 5 g

Fats 41 % 7 g

Carbohydrates 29 % 5 g

106 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make a salad with bell pepper, tomatoes, and cheese? Gather all the ingredients on the list. You can leave out the sorrel, swap the cabbage, or add other vegetables and herbs. Remove the bruised outer leaves from the cabbage. Peel the onion — red or white salad onion is best for this salad. Cut the pepper in half and remove the core and seeds. Rinse all the vegetables, herbs, and sorrel under running water and pat them dry with paper towels.
Step 2:

Cut the cabbage into thin strips and the pepper into sticks. Put them into a deep salad bowl.
Step 3:

Cut the sorrel into whatever pieces you like — strips or squares. Cut the cherry tomatoes in half. You can also use regular tomatoes of any variety, cut into wedges.
Step 4:

Next come the cucumber and onion. Slice the cucumber into thin rounds or half-moons. Cut the onion into rings or half-rings. Add them to the rest of the ingredients in the bowl.
Step 5:

Crumble the brined cheese with your hands or cut it into squares with a thin, sharp knife. Add it to the vegetables. Salt the salad to taste, add ground black pepper or allspice, and your favorite dried herbs. Chop some fresh herbs if you like — they'll add wonderful aroma and vitamins to the finished salad.
Step 6:

Pour in the vegetable or olive oil and toss everything thoroughly.
Step 7:

Let the salad rest for 5–10 minutes, then serve.
Step 8:

This salad pairs beautifully with meat or potato dishes.

You can swap the sorrel leaves in this salad for young spinach or other salad greens. Enjoy!
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape well; as you slice and toss them they'll fall apart into a shapeless mush and spoil the look of the dish.
The salad will look neat and attractive if you cut all the ingredients into pieces of the same size and shape (cubes, for example).
Since everyone's tolerance for saltiness, sweetness, bitterness, sharpness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a particular seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).