Cheese and Tomato Veggie Salad

Delicious, simple, full of vitamins, for a snack or late dinner! Vegetable salad with cheese and tomatoes is a great combination of healthy and tasty. This salad can diversify your daily menu. Offer it with meat, fish or potatoes.
cook time: 10 min
Caleb Huxley
Cheese and Tomato Veggie Salad

Nutrition Facts (per serving)

153
Calories
13g
Fat
5g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Onion 1 pc
Tomatoes 4 pc
Salt to taste
Vegetable oil 5 tbsp
Greenery to taste
cucumbers 1 pc
Green pea 140 g
Allspice to taste
Lettuce leaves 7 pc
Pickled cheese (any) 140 g

Recipe instructions

Step 1

Step 1
How to make a vegetable salad with cheese and tomatoes? Prepare all the products indicated in the recipe. Which lettuce leaves work best? Use iceberg, lettuce, romaine, lollo rossa or other types of fresh leaves. I used a mix of two types. Wash each lettuce leaf well and dry with paper towels to remove excess moisture. Peel the onion, rinse the tomatoes and cucumber in cold water and dry as well.

Step 2

Step 2
Chop the lettuce leaves coarsely or tear them into arbitrary pieces by hand. Place in a deep salad bowl.

Step 3

Step 3
Cut the onion into thin feathers or half rings. Which bow is best to use? Shallots, red or white onions are ideal for vegetable salads. These varieties are milder in taste, unlike regular onions, and ideally complement fresh vegetable salads. Cut the cucumber into thin slices. Place in a salad bowl.

Step 4

Step 4
Cut the tomatoes into slices. If you are using cherry tomatoes, you can partially cut them into halves and add some whole to the salad.

Step 5

Step 5
Drain the juice from canned peas. Add peas to salad. Chop the pickled cheese into small pieces or mash it with your hands. Feta cheese, feta cheese or other soft cheese are suitable for the salad. Read about how to properly replace different types of cheeses in the article, link at the end of the recipe.

Step 6

Step 6
Wash the greens, dry and chop finely. Dill, parsley or green young onions work well. Add greens to salad. Sprinkle the ground pepper mixture on top. I sometimes add dry Provençal herbs; they perfectly complement the salad and brighten its taste. Drizzle vegetable or olive oil on top.

Step 7

Step 7
Mix the salad thoroughly and taste for salt. If necessary, add salt to taste. Usually this is not required, since pickled cheese is itself salty.

Step 8

Step 8
Let the salad sit for 5-10 minutes and stir again. Done, ready to serve!

Additional rubrics

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