Salad with cottage cheese tomatoes and herbs

4 servings
10 min

& nbsp; & nbsp; Not yet mixed salad can be sent for a few minutes to the refrigerator for cooling (on hot summer days it is very important), then mix the salad thoroughly and serve immediately. Instead of lemon, take lime, and then the dish will play with new notes. & nbsp; & nbsp; & nbsp; Due to olives and coarse curd, the salad becomes satisfying, and therefore it can be served for dinner if you eat well or diet. & nbsp; Salad is perfect for meat dishes or potatoes. It can also be offered to kebabs or barbecue sausages. & nbsp; Be sure to try! Enjoy your appetite!

First of all, rinse all vegetables and peeled onions under running water. Wash the lettuce sheets and greens, and then dry with paper napkins to get rid of excess moisture. Drain the brine from the olives. Cut the sheets arbitrarily into not very small pieces. Send to a deep salad bowl.

Cut cherry tomatoes into four parts, if you have small tomatoes, then they can be left whole or divided in half each. You can also use ordinary tomatoes in a salad, take ripe and juicy fruits, so the salad will be tastier and richer.

Cut young cucumbers into circles or wedges, as you like. Send to the sheets and tomatoes.

Grind the red onions with rings or half rings, add to the salad. If desired, use shallots or white salad onions.

Next comes a line of olives and cottage cheese. Send them to all components.

At the end of cooking, sprinkle the finished salad with fine-cut herbs. I usually use dill and parsley in salads. If there is fresh basil or oregano on the bed, then I also add them. These herbs work perfectly with olives and cottage cheese.

Pour over the butter and pepper the salad to taste. Squeeze the lemon juice over the top.

Toss the salad and taste for salt, add salt, if required. Salt is enough for me from olives and cottage cheese, plus acid from lemon completes the taste. Serve the salad to the table!