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Peasant salad in greek
4 servings
Cut onions into thin rings, tomatoes into wedges, cucumber into slices. Mix vegetables with olives. For dressing, mix the vinegar with the fragrance, salt, pepper, pour in the olive oil and whisk. Pour the dressing over the salad, add the dice-sliced brynza, stir and let stand for half an hour. Disassemble the salad into leaves, rinse, dry and put on plates. Place the cooked salad on the lettuce leaves and garnish with hot pepper.
Cut onions into thin rings, tomatoes into wedges, cucumber into slices. Mix vegetables with olives. For dressing, mix the vinegar with the fragrance, salt, pepper, pour in the olive oil and whisk. Pour the dressing over the salad, add the dice-sliced brynza, stir and let stand for half an hour. Disassemble the salad into leaves, rinse, dry and put on plates. Place the cooked salad on the lettuce leaves and garnish with hot pepper.
bulb red onions - 2 pcs., tomatoes - 4 pcs., fruit-long cucumbers 1 pc., olives - 100 g, wine vinegar - 6 tbsp. tablespoon, common fragrance - 1 tbsp. spoon, salt to taste, pepper to taste, olive oil - 4 tbsp. spoons, brynza - 200 g, salad - 1 head, pickled hot pepper to taste
