Lettuce bell pepper tomatoes cheese

Vitamin, bright, healthy, with a taste of summer! Vegetable salad Bulgarian pepper, tomatoes, cheese is a great option to diversify your menu with a stunningly bright and healthy dish! A wonderful hearty option for a late dinner or a snack during the day!
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 5 g
Fats 41 % 7 g
Carbohydrates 29 % 5 g
106 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 10 min
  1. Step 1:

    Step 1.

    How to make a salad with bell peppers, tomatoes, cheese? Prepare all the products listed on the list. Sorrel can be excluded from the recipe, cabbage can be replaced, other vegetables and herbs can be added. Remove the external damaged leaves from the cabbage. Peel the onion from the husk. For salad, it is better to take red or white salad onions. Cut the pepper into two parts and remove the seeds with the core. Rinse all vegetables, herbs and sorrel under running water and dry with napkins.

  2. Step 2:

    Step 2.

    Cut the cabbage into thin strips, and the pepper into cubes. Send it to a deep salad bowl.

  3. Step 3:

    Step 3.

    Cut sorrel into arbitrary fragments. These can be stripes or squares. Make cherry tomatoes in halves. For salad, you can use ordinary tomatoes of various varieties, cut into slices.

  4. Step 4:

    Step 4.

    Next comes the turn of cucumber and onion. Cut the cucumber into thin circles or semicircles. Chop the onion into rings or half rings. Send it to all the other ingredients in the salad bowl.

  5. Step 5:

    Step 5.

    Chop the brine cheese with your hands or cut into squares with a thin sharp knife. Send it to the vegetables. Add salt to the salad to taste, add ground black or allspice, as well as your favorite dry herbs. Cut fresh herbs if desired, it will complement the finished salad with an amazing aroma and vitamins.

  6. Step 6:

    Step 6.

    Pour in vegetable or olive oil and mix everything thoroughly.

  7. Step 7:

    Step 7.

    Let the salad brew for 5-10 minutes and serve.

  8. Step 8:

    Step 8.

    This salad will perfectly complement meat or potato dishes.

Sorrel leaves in a salad can be replaced with young spinach or other leaf salads. 

Enjoy your appetite!

Choose juicy but dense tomatoes. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.

The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).

Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper). 



Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Green cabbage - 46   kcal/100g
  • Fresh frozen green cabbage in a package - 45   kcal/100g
  • Fresh cucumbers - 15   kcal/100g
  • Sweet pepper - 27   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Sorrel - 19   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Cherry tomatoes - 15   kcal/100g
  • Pickled cheese - 355   kcal/100g

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