Salad with fetaxa and cherry

Salad is a dish for all seasons. But the salad of fresh vegetables is rather seasonal. Therefore, you need to have time to enjoy all the delights of the summer-autumn period.

Cherry tomato salad can be served on weekdays, it will also look appropriate on a festive table. The amount of vinegar can be slightly reduced, here you need to be guided by your taste preferences.

1. Prepare the composition for pickling: pour olive oil, red wine vinegar, a little water into a small bowl. Salt the marinade, add basil and oregano.

2. We put fetaxu in the resulting marinade. Leave to marinate for at least six hours. It is best to put the container in the refrigerator and cover it with a lid so as not to saturate the cheese with foreign odors.

3. For salad dressing, pour balsamic vinegar and the right amount of olive oil into a small container, mix.

4. Basil and parsley are washed under running water. Parsley leaves are separated from the stem. Chop the parsley, and leave the basil leaves whole.

5. Cherry tomatoes are washed, cut each in half. Peel the red onion, cut into cubes.

6. We put the prepared vegetables and herbs in a deep salad bowl.

7. After the specified time, we extract the fetax from the marinade. Spread the cheese on a sieve, lightly press it with a spoon to remove excess liquid. The cheese will crumble at this time.

8. Spread the fetaxa in a tomato salad, salt and pepper to taste, mix. Season with a prepared sauce of olive oil and balsamic vinegar.

This dish will taste better if served not chilled, but at about room temperature. Therefore, before serving, the salad can be left to stand on the table for a while.

Bon appetit!