Salad with pickled tomatoes

First of all, you need to cook them - pickled tomatoes. Since it will take some time for them to marinate, this fact should be taken into account when cooking. That is, if the salad is being prepared for some kind of feast, you can pickle tomatoes in advance the night before or set aside a couple of hours for this before the celebration.

The main ingredient of this salad is tomatoes. Therefore, in order for the dish to look more interesting from an aesthetic point of view, it is best to take tomatoes of different colors and sizes. For example, large tomatoes can be pink and yellow, and small cherries can be bright red.

Large and small tomatoes should be rinsed under running water and dried. Large cut into quarters or slightly smaller, and cherry is enough to cut in half.

Next, prepare a marinade for them. To do this, pour water, red wine vinegar into a small saucepan or saucepan, add sugar and all the necessary spices (salt, basil). Put this mixture on a small fire and bring to a boil. Cool the marinade.

Put the washed tomatoes in a saucepan. Peel the onion and garlic from the husk. Chop the garlic through a press, and cut the onion into half rings. Then they are also put in a container with tomatoes. Rinse the hot capsicum, peel, cut into coarse strips and add to a saucepan with tomatoes. Pour everything with the previously cooled marinade. Cover the pan with a lid and leave for a couple of hours (you can leave it overnight in the refrigerator).

After the tomatoes are pickled, it is necessary to transfer them to a large salad bowl and tear the soft cheese with small pieces on top. Add salt and ground black pepper to your taste. If desired, the salad can be sprinkled with oregano or other spices and served on the table. And also decorate with greenery. This is a very tasty and beautiful dish!

Bon appetit and good mood!