Vegetable salad with cheese

I want to offer you a simple, quick to prepare and very tasty salad of vegetables with cheese.


You can use any cheese according to your taste. Mozzarella cheese (balls) or Greek cheese will do very well here.
If you use the first one, you will need a little more salt than if you cook from Greek cheese, it is saltier by itself.


Undoubtedly, the salad will be more saturated if you cook it from seasonal vegetables. But, thanks to the dressing, the salad will be delicious with store-bought vegetables.
For the brightness and beauty of the salad, I recommend taking tomatoes of different colors.
Mushrooms for salad will not be heat-treated, so it is better to use fresh smooth mushrooms without dents (white or brown will work equally well).


Lettuce leaves can be taken any, including Iceberg lettuce, Field lettuce, etc. Use red onion or Shallot, both varieties are just perfect for vegetable salads.


So, wash the vegetables, mushrooms and lettuce leaves thoroughly and dry them with paper towels or napkins. Cut the sheets into large fragments or pick pieces of the desired size with your hands.


Cut tomatoes in half, cucumbers in circles, bell peppers and onions with feathers. Cut the champignons into thin slices, cheese into small cubes.
Prepare the dressing. Pass a clove of garlic through a press. Mix oil, garlic, a pinch of salt, allspice in a small container (you can add a little ground chili pepper).
Pour the dressing over the salad and mix thoroughly. If desired, sprinkle with lemon juice.


Cut the young greens (parsley, dill or basil) into small pieces and sprinkle the salad on top.
Serve immediately.


You can take this salad with you to nature or to a picnic. Cut all the vegetables and cheese, put everything in layers in a food container. Pour the dressing into a small jar.
In nature, add the dressing to the salad, mix everything thoroughly and enjoy the rich taste.

Bon appetit!