Greek salad with Adyghe cheese
Description
A simple dish to prepare. Adyghe cheese and feta are actually very close relatives. Both belong to the category of soft brined cheeses with a sour-milk taste and a curd-like consistency. Both are made from cow's, sheep's, and goat's milk. Both are rich in protein and calcium. So what's the difference between imported feta and our familiar Adyghe cheese? At least from a consumer standpoint? First, authentic feta is produced only in Greece—this name is protected by EU laws, making a small box of this cheese quite expensive. Second, feta is much fattier, containing up to 50% fat, whereas our domestic Adyghe cheese contains only 240 calories per 100 grams. Therefore, Adyghe cheese, not feta, is better suited for a diet. Overall, the recipe for Greek salad with Adyghe cheese is perfect not only for budget-conscious people but also for those watching their weight! ;) Serve chilled.
Instructions
- 1
Step 1
First, prepare the vegetables. Wash, dry, and slice the cucumbers.
- 2
Step 2
Tomatoes too.
- 3
Step 3
And sweet pepper. Cut all the vegetables quite coarsely, even carelessly.
- 4
Step 4
Slice the onion into rings or half-rings. If it's too bitter—don't be lazy, taste it!—blanch it with boiling water or marinate it beforehand in lemon juice with half a teaspoon of sugar added.
- 5
Step 5
Take the olives out of the jar. Flatten each one with the flat side of a knife and remove the pit. Do not chop the olives!
- 6
Step 6
We will also wash the greens under running water, dry them with a towel, and finely chop. However, it's better to tear the leafy lettuce by hand.
- 7
Step 7
Cut the Adyghe cheese into cubes of approximately 1x1 centimeter.
- 8
Step 8
Mix lemon juice with olive oil, salt, pepper, and oregano.
- 9
Step 9
Combine all salad ingredients in a deep bowl. Pour the dressing over, mix well, and serve immediately—Greek salad should be enjoyed right away! :)