Great cold appetizer for summer. This salad can be served to any table or as an independent dish.
It is required to you
- - 250 g of brynza;
- - 200 g of low-fat sour cream;
- - 2 pieces red tomato;
- - 2 pieces yellow tomato;
- - 4 pieces of a cucumber;
- - 100 g of olives;
- - 1 pieces of a paprika;
- - 1 pieces of onions;
- - 50 g of a leaf lettuce;
- - 50 g of a green basil;
- - The 50th greens of fennel;
- - 5 g of a black sprinkling pepper;
- - salt to taste.
Instruction
1. Practically any dish with a brine-ripened cheese or as it is called still – brynza, is very useful. And the combination of brynza and a fresh vegetables is very tasty and vitamin-rich. Light-salted firm brynza well will be suitable for this recipe. If you have no such brynza, then it is possible to use also usual.
2. Take brynza, inwrap it in one-two layers of a gauze and a few otozhmita. Let's it dry a little and place in the freezer for twenty minutes. Brynza has to freeze a little, but not freeze.
3. While brynza is in the freezer, wash vegetables in warm flowing water. Cut tomatoes with thin segments. Clean pepper from seeds and remove a fruit stem, cut with half rings. A cucumber cut a quarter with circles. Clean onions and cut very small into cubes.
4. Well wash out a leaf lettuce in cold water, suspend down leaves that it dried, and then tear hands on pieces. Wash fennel and a basil and crush in the blender add sour cream, salt and pepper. Cool the turned-out sauce in the fridge a little.
5. Mix the cut vegetables in a cup, add some olive. Grate the cooled-down brynza and fill with sauce before the giving.