Salad with Adyghe cheese and tomatoes

Step-by-step preparation

Cooking time: 25 mins

1. STEP 1

   

   How to make a salad with Adyghe cheese and tomatoes? Prepare the ingredients: I added brine mozzarella to the Adyghe cheese, but you can only take Adyghe cheese, choose tasty olives, any tomatoes, I have cherry tomatoes, a mixture of lettuce leaves (I have Tuscany) or any salad you like and pistachios.

2. STEP 2

   

   Cut the Adyghe cheese into small slices.

3. STEP 3

   

   Rinse the cherry tomatoes, dry with a towel, then cut in half. if you have ordinary tomatoes, then cut them to your taste, but preferably not into very large pieces.

4. STEP 4

   

   Mozzarella balls, if they are small, can be left uncut and added whole to the salad. If the balls are large, cut in half.

5. STEP 5

   

   Wash and dry the salad mixture.

6. STEP 6

   

   Let's make a gas station. To prepare it we will need: olive oil, liquid honey (if the honey is candied, it is better to melt it), balsamic sauce (or vinegar), freshly ground black pepper (I have a mixture of peppers) and salt.

7. STEP 7

   

   Combine olive oil with honey, balsamic sauce and spices.

8. STEP 8

   

   Beat until smooth. The sauce should be a little sticky.

9. STEP 9

   

   Place the salad mix on a platter. Randomly place olives, cherry tomatoes, mozzarella balls and pieces of Adyghe cheese on top. Sprinkle the salad with pistachios.

10. STEP 10

    

    Pour over the dressing and serve. Bon appetit!

Comments on the recipe

Arishka

05.11.2023

4.6

Bright, colorful, light salad! Ready in minutes! I’ve never made salads with Adyghe cheese before, but I saw this recipe and really wanted to. Unfortunately, some ingredients were missing, but on the author’s advice, I showed ingenuity and imagination: instead of lettuce, I added fresh cucumber, and since there were few tomatoes, I added bell peppers and red onions. Well, I added fresh dill. The result was a very interesting combination; I liked the Adyghe cheese in the salad. Next time I’ll stock up on all the necessary products and repeat the same as the author. Thanks for the interesting recipe.