Salad with cottage cheese tomatoes and herbs

Step-by-step cooking

1. Step 1:

   

   First of all, rinse all the vegetables and peeled onions under running water. Wash the lettuce leaves and greens, and then dry them with paper napkins to get rid of excess moisture. Drain the brine from the olives. Cut the sheets arbitrarily into not very small pieces. Send it to a deep salad bowl.

2. Step 2:

   

   Cut cherry tomatoes into four parts, if you have small tomatoes, then they can be left whole or divided in half each. You can also use ordinary tomatoes in the salad, take ripe and juicy fruits, so the salad will turn out tastier and richer.

3. Step 3:

   

   Cut the young cucumbers into circles or slices, as you like. Send it to the leaves and tomatoes.

4. Step 4:

   

   Chop the red onion into rings or half rings, add to the salad. If desired, use shallots or white salad onions.

6. Step 5:

   

   Next comes the turn of olives and cottage cheese. Send them to all components.

7. Step 6:

   

   At the end of cooking, sprinkle the finished salad with finely chopped herbs. I usually use dill and parsley in salads. If there is fresh basil or oregano in the garden, then I also add them. These herbs go well with olives and cottage cheese.

8. Step 7:

   

   Pour oil and pepper the salad to taste. Squeeze lemon juice on top.

9. Step 8:

   

   Mix the salad and taste with salt, add salt if required. I have enough salt from olives and cottage cheese, plus acid from lemon completes the taste. Serve the salad to the table!