Vegetable salad with Adyghe cheese
WHAT YOU WILL NEED
From ingredients
5 products
SIMPLE PROCESS
Step by step recipe
The secret is proper prep: tear the lettuce by hand, slice the cucumber into half-moons, halve the cherry tomatoes, and dice the Adyghe cheese. Dress with oil just before serving to keep the vegetables crisp. Follow our steps for a fresh and appetizing salad.
Prep the Ingredients
Wash and dry the lettuce leaves, then tear them into bite-sized pieces. Slice the cucumber into half-moons. Halve the cherry tomatoes. Dice the Adyghe cheese into small cubes.
Combine in a Bowl
In a large salad bowl, mix the lettuce, cucumber, tomatoes, and cheese.
Dress and Serve
Drizzle with vegetable oil, season with salt, and toss gently. Serve immediately.
CHEF'S TIP
Tear Lettuce by Hand
Torn leaves hold dressing better and stay crisper than sliced ones.
Choose Ripe but Firm Cherry Tomatoes
Firm cherry tomatoes hold their shape when cut and won't release too much juice.
Dice the Adyghe Cheese
Cubes of cheese distribute evenly and add a pleasant salty accent.
Dress Just Before Serving
Add the oil right before serving to prevent the salad from becoming watery.
SUBSTITUTIONS
Add your taste
- With Feta or Feta-Style Cheese Replace Adyghe cheese with feta or a similar brine cheese — it's saltier and gives a different flavor twist.
- With Olive Oil Use extra virgin olive oil instead of sunflower oil for a richer taste.
- Add Radish Add a few thinly sliced radishes for a mild peppery kick and color.
- With Lemon Juice Drizzle with lemon juice along with the oil for a fresh tang.
HOW TO STORE
How to Store Vegetable Salad with Adyghe Cheese
Best enjoyed fresh. If leftovers remain, store undressed in a covered container in the fridge for up to 1 day. Dressed salad loses its crispness within a few hours. Do not freeze.
GOOD TO KNOW