Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Greek brynza salad
4 servings
There are all sorts of spruce salads. This dairy product gives salads a special taste and makes the dish more nutritious. If the brynza is too salty, it can be pre-soaked in boiled water before making the brynza salads.
There are all sorts of spruce salads. This dairy product gives salads a special taste and makes the dish more nutritious. If the brynza is too salty, it can be pre-soaked in boiled water before making the brynza salads.
pasta (wheels or horns) 250 g, tomatoes - 3 pcs., cucumbers - 1 pc., Brynza - 300 g, black olives, without kernels 50 g, salt to taste, large-ground pepper to taste, wine vinegar, red3-4 tbsp. spoons, olive oil - 6 tbsp. spoons, common fragrance - 3 sprigs
Boil the pasta in salted water so that it does not boil too much and retains elasticity. Cast in a colander, rinse with cold water. Finely chop the tomatoes. Cut the cucumber in half, cut each half into slices. Crunch Brynza. Rub salt with vinegar and pepper, gradually add olive oil. Combine and gently mix pasta, tomatoes, cucumber, brynza, olives. Pour in the prepared dressing and leave the Greek salad with the blister for 1 hour to infuse. Rinse the loaf and dry. Before serving, decorate the Greek salad with sprinted twigs of strangles.
