Sheep cheese salad

This is a very summer salad, because it turns out to be the most delicious only in summer, when tomatoes are especially juicy and saturated, saturated with the sun. And cucumbers are very fragrant. We will marinate red onions in grape juice - it will dull the sharpness of the onion, make its taste softer and thinner, add a light touch to the taste of the finished salad.

If desired, the cheese can be crumbled or cut into cubes and mixed with the rest of the ingredients, but it's worth trying just such a feed - there is cheese "mixed" with salad. This will help control the amount of cheese per bite.

So, first of all, pickle the onion:

- peel and thinly slice the onion,

- put the onion in a small bowl, pour it with grape juice and set aside for 15 minutes,

- when time passes, drain the juice and leave it for the future.

While the onion is marinating, we prepare the remaining ingredients:

- wash tomatoes and cucumbers and cut the first ones into large slices, the second ones into thick circles, which we then divide into two or four parts, depending on the size of the cucumbers,

- wash and dry fresh oregano with a napkin, then finely chop it,

- sheep's cheese is cut into large plates.

And now we proceed directly to the preparation of salad:

- in a large salad bowl, combine chopped tomatoes and cucumbers together, add olives and pickled onions,

- pour in half of the olive oil, grape juice, which was drained from the onion (30 ml - no more needed),

- season the salad with sea salt, finely chopped oregano (half),

- mix everything carefully,

- put the cheese plates on top, sprinkle everything with the remaining oregano, pour the remaining olive oil.

We serve the salad on the table with slices of fresh bread, ideally homemade freshly baked.

Bon appetit!