An easy-to-prepare salad with tomatoes and cheese does not lose its relevance either on weekdays or on holidays. During the ripening season of ripe tomatoes, you can cook it even every day, if you have your favorite type of cheese: Dutch, Mozzarella, Brie, Suluguni, etc. Every day you can cook a salad with a different kind of cheese and regale your family, surprising them with what seems to be the same dish, but with a new one taste!
Tomatoes of pink varieties are ideal for a dish - they are juicy, aromatic, with delicate pulp, but in the absence of such, get any red ripe tomatoes. Do not forget about spices and quality olive oil, as it may well spoil the taste of the whole salad with a bitter taste. For greens, opt for green basil, oregano, parsley or stalk celery.
Ingredients:
Tomatoes - 6 pcs.
Brie cheese - 100 g
Olive oil - 1 tablespoon
Salt and pepper to taste
Parsley - 4 sprigs
Preparation:
1. Prepare the food you need. Tomatoes of pink varieties are ideal for a dish - they are juicy, aromatic, with delicate pulp, but in the absence of such, get any red ripe tomatoes. If you use small fruits, then you will need about 6-7 pcs., If large - 2-3 pcs. Do not forget about spices and quality olive oil, as it may well spoil the taste of the whole salad with a bitter taste. For greens, opt for green basil, oregano, parsley or stalk celery.
2. The tomato layer is the main layer of the dish, so tackle it right away. Rinse vegetables in water, cut each one in half. Cut out the green core and cut into slices, slices or quarters of your choice. If you like fresh herbs in a dish, rinse a few green lettuce leaves, such as Iceberg or arugula leaves, put them on a plate first, and put the tomato slices on top.
3. Cut Brie cheese into triangles or slices, place on a plate in a random order, slightly lifting the tomato slices. Optionally, you can pre-cut the tomatoes and cheese and simply alternate their slices when laying out on a dish. Season the salad with salt and pepper. If fresh basil is not available, try sprinkling with dried ground basil. By the way, Brie cheese can be baked with a whole head in the oven or on the grill, then cut off some of it and pour stringy melted cheese from the middle to tomato slices - such a salad of tomatoes and cheese will be considered warm.
4. Decorate the dish with leaves of fresh parsley or other spicy herbs, sprinkle with extra virgin olive oil or unrefined sunflower corn. The oil can be replaced with any sauce based on thick homemade yogurt or sour cream without additives, even garlic.
Serve the prepared salad to the table right away so that the tomatoes do not have time to release the juice from the salt and the dish does not float.
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