Salads with cheese

Salads with cheese

Cheese is a pickled cheese. It is prepared from a mixture of goat and sheep milk. The taste strongly resembles the Mediterranean feta, but has a slightly more dense structure. It can be eaten with bread and used to make sandwiches. Often it becomes one of the main ingredients of cold appetizers. Cheese salads are often cooked in summer, because it goes very well with fresh vegetables, berries and fruits, giving them a peculiar taste. A good pair of cheese is also made with chicken breast, seafood, which is also used for salads, which include pickled cheeses.

Cooking Features

In order for a salad with cheese to be tasty and appetizing, you need to know a few features of its preparation.

  • High-quality brynza has a white or light milky shade, it is wet, with no dried up areas and yellow spots. You should not use the stale product for cooking snacks, even if cheese is present in it only as one of the ingredients of the dressing.
  • Store the cheese in the refrigerator, placing in brine. If it is in the brine too long, it becomes salty. Such brynza before cooking salad must be washed with boiling water and dried with a napkin.
  • Usually, cheese is added to a diced salad about 1 cm in size, but sometimes it is necessary to grind it in another way. The taste and type of snack depends on it, so the instructions in the recipe on how to cut cheese and other products should not be ignored. Sometimes the cheese is ground by a blender and mixed with the sauce, the salad is seasoned with this mixture.
  • It is worth collecting a salad with feta cheese shortly before serving it, otherwise vegetables, which are many in the composition of such snacks, will make juice, making the dish unappealing and watery to taste.
  • Salting salads with cheese is not accepted.
  • If the brynza salad contains foods that require heat treatment, they should be cooled after cooking and only then cut and added to the appetizer. If you combine hot and cold ingredients, the products will quickly sour.

Cheese salad is a self-contained snack, but sometimes it is replaced with a side dish, served with fish or meat.

Salad with cheese and baked vegetables


  • eggplants - 0, 4 kg;
  • Bulgarian pepper (better than a different color) - 0, 8 kg;
  • white cheese - 100 g;
  • garlic - 4 cloves;
  • olive oil - 80 ml;
  • grape vinegar (6%) - 20 ml;
  • ground black pepper, greens - to taste.

Method of preparation:

  • Wash vegetables. Put the whole peppers and eggplants in the cooking sleeve.
  • Preheat oven to 180 degrees. Put vegetables in it, bake them for half an hour. Cool it down.
  • Peel baked vegetables from skins, and remove seeds from peppers at the same time.
  • Cut eggplants into cubes, peppers into wide strips.
  • Stir vegetables, put in a bowl or on a dish.
  • Cut the cheese into plates, crush them with a fork into small pieces, sprinkle with baked vegetables.
  • Pass the garlic through a press, mix with salt, pepper, oil and vinegar.
  • Pour over the salad with this mixture, sprinkle with chopped greens.

Salad made according to this recipe can be served both cold and warm. Then the vegetables before chopping much cooled is not required.

Layered Cheese Salad


  • chicken breast fillet - 0, 3 kg;
  • tomatoes - 0, 3 kg;
  • onions - 100 g;
  • lemon - 0, 5 pcs .;
  • apple - 0, 2 kg;
  • Bulgarian pepper - 0, 2 kg;
  • white cheese - 150 g;
  • mayonnaise - 0, 2 l;
  • fresh greens - to taste.

Method of preparation:

  • Boil chicken breast, peel off the skin, separate the meat from the bones. Cut into small cubes.
  • Squeeze juice out of half a lemon.
  • Cut out the core of the apple, cut the pulp into cubes, sprinkle with lemon juice.
  • Free the onion from the peel, chop finely, cover with the remaining lemon juice.
  • Cut the tomatoes, remove the juicy seed plots from them. Finely chop the flesh.
  • Remove the seeds from the pepper; cut the flesh into small squares.
  • Cut the cheese, place in a blender bowl, cover with mayonnaise, whip until the sauce is homogeneous in consistency.
  • Place chicken fillet on the bottom of the salad bowl, cover it with the resulting sauce.
  • Squeeze the onions, sprinkle them with chicken, put the tomatoes on top. The next layer again put the sauce.
  • Put apples on the sauce, pepper on them, pour the rest of the sauce.

It remains to let the salad brew for an hour, so that the layers are soaked in the sauce, sprinkle it with chopped greens and serve to the table. You can collect snacks not in a salad bowl, but on a platter, inside a culinary hoop. The hoop is removed before serving the salad to the table.

Salad with cheese and shrimp


  • shrimps cooked and frozen (peeled) - 0, 25 kg;
  • Bulgarian pepper - 0, 2 kg;
  • cherry tomatoes - 100 g;
  • cheese - 0, 2 kg;
  • lettuce leaves - 20-30 g;
  • olive oil - 50 ml;
  • lemon - 0, 5 pcs .;
  • ground black pepper to taste.

Method of preparation:

  • Lettuce leaves lay on the dish. If the extra ones remain, tear them up with your hands to later combine them with the rest of the ingredients.
  • Put the shrimp in boiling water, add pepper and salt. Boil for 4-5 minutes, fold in a colander, cool, let them dry. If you have shrimp in your shell, clean them.
  • At the pepper, remove the stalk with seeds, cut it into half rings.
  • Squeeze juice out of lemon, mix it with oil.
  • Cut the cheese into small cubes.
  • Combine the shrimp, pepper and cheese, put on lettuce leaves.
  • Spread the cherry tomato halves.
  • Pour over salad dressing.

Snack on this recipe is obtained diet and looks festive. It will appeal to both gourmets, who love tasty food, and people who are on a diet for weight loss.

Choriatic Salad with cheese and fresh vegetables


  • tomatoes - 0, 3 kg;
  • cucumbers - 0, 3 kg;
  • red onion - 100 g;
  • Bulgarian pepper - 0, 2 kg;
  • pitted olives - 100 g;
  • cheese - 0, 2 kg;
  • balsamic vinegar - 20 ml;
  • olive oil - 60 ml.

Method of preparation:

  • Prepare the vegetables by washing them and drying them with a napkin. Remove seeds from pepper.
  • Cut tomatoes and cucumbers into slices, peeled onions and bell peppers - into thin half rings.
  • Fold the vegetables in a bowl, add olives and chopped cheese to small cubes.
  • Stir, put on a dish, pour a mixture of olive oil and balsamic vinegar.

This is one of the options for “village” salad, which is popular in Greece.

Salad with cheese and rye bread


  • rye bread - 0, 4 kg;
  • tomatoes - 0.5 kg;
  • onions - 0, 25 kg;
  • cucumbers - 0, 25 kg;
  • olives - 150 g;
  • wine vinegar (6%) - 20 ml;
  • odorless vegetable oil - 80 ml;
  • parsley - to taste.

Method of preparation:

  • Cut off crusts on bread. Cut the pulp into cubes about 1 cm in size, spread out on a baking sheet, sprinkle with oil and send for 5 minutes to an oven heated to 150-160 degrees.
  • Dice tomatoes and cucumbers into cubes about 1 cm in size.
  • Free the onion from the husk, cut it into thin half rings and pickle it in vinegar diluted with water (1 part vinegar 2 parts water). After 20 minutes, squeeze the onion.
  • Bread and vegetables put in a bowl, add olives to them, mix.
  • Season the salad with butter, put it in a salad bowl, sprinkle with parsley and serve.

Salad with dried bread and pickled cheese is made in many Mediterranean countries. The combination of these products with vegetables allows you to get a unique taste.

Salad with cheese, watermelon and tomatoes


  • watermelon pulp - 0, 3 kg;
  • cherry tomatoes - 100 g;
  • white cheese - 100 g;
  • arugula - 50 g;
  • basil, pepper, olive oil - to taste.

Method of preparation:

  • Watermelon cut into bars about 1 cm wide.
  • Put the watermelon slices on a hot grill pan. After a minute, turn over, after another half a minute, remove.
  • Cut cherry tomatoes into halves.
  • Place the arugula on the dish, spread the slices of roasted watermelon and half of the cherry tomatoes on top.
  • On them, place the cheese cut into small cubes.
  • Sprinkle with pepper and basil. Pour over oil.

Cheese combines well not only with vegetables, but also with berries, fruits. Having tried such a salad, you will almost certainly agree with this statement. Appetizer made according to this recipe looks unusual, has a harmonious taste with spicy notes.

How to decorate a salad with cheese

Due to the fact that the composition of salads with cheese often includes vegetables that have a bright color, these snacks look colorful and appetizing, even without additional design. However, each culinary specialist, serving his dish for the festive table, seeks to give it a unique look. You can offer a few ideas for decorating salads with cheese.

  • Salad with cheese will look more presentable if you put it on a dish covered with salad leaves. The same principle applies when serving portioned snacks: salad leaves are put into a vase or ice cream bowl and only then the food itself is laid out.
  • You can decorate the snack with cheese with halves of cherry tomatoes, olives, olives, quail eggs, laying them around the perimeter or with any patterns.
  • If olives or pitted olives are filled with red caviar and spread out on a salad, it will look elegant, as if decorated with jewelry.

Sprinkle fresh cheese on the salad with fresh greens, berries or crushed nuts is also a good idea.

Salads with cheese are bright, juicy, moderately savory. Preparing them is easy, which allows you to make such snacks on weekdays. If you put a salad with cheese on a festive table, your guests will also be satisfied with this treat.

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