Delicate cheese made from goat or sheep milk goes well with fresh or baked vegetables, poultry and other light products, which is why salads with fetax cheese are so often prepared. They are distinguished at the same time by lightness and nourishment and can serve as a festive snack and a full-fledged dinner for an elegant lady.
Fresh salad with fetaxa cheese
Ingredients:
- 200 g fetax;
- 400 g of tomatoes;
- 200 g of cucumbers;
- 250 g bell peppers;
- 1 purple onion;
- 150 g olives;
- 100 ml of olive oil;
- 50 ml lemon juice;
- 25 ml of light wine vinegar;
- 1/3 tsp ground white pepper;
- 1/2 tsp salt.
Cut the cheese into cubes, the tomatoes and cucumbers into halves, the bell peppers peeled from the seeds into strips, the olives into strips. Peel the onion and chop into thin half rings. Combine olive oil with lemon juice, vinegar, pepper and salt in a small bowl. Divide the vegetable slices into portioned plates, sprinkle with fetaxa, olives and pour over the fragrant sauce.
Caesar salad with fetaxa cheese
Ingredients:
- 200 g fetax;
- 200 g of white chicken fillet;
- 4 slices of white loaf;
- 400 g lettuce;
- 6 cherry tomatoes;
- 2 cloves of garlic;
- 100 ml olive oil + 50 ml for frying;
- 2 chicken yolks;
- 50 ml lemon juice;
- 2 tsp mustard;
- 1/3 tsp allspice ground pepper;
- 3/4 tsp salt.
Pour a spoonful of olive oil into an ovenproof dish and heat over high heat. Cut the crust off the loaf and cut it into pieces of the desired size. Lightly press down on the garlic wedge with a knife, fry it in oil and discard. Fry the bread until crisp and golden brown. Separate the skin from the chicken fillet, cut it into cubes or strips and cook in a skillet with oil.
Whisk yolks with mustard and grated remaining garlic, add olive oil, lemon juice, add pepper and salt. Spread the lettuce, torn by hand, on a flat dish, top with white meat, fetax cubes, halves of cherry tomatoes. Pour the dressing evenly over the top and sprinkle the Caesar with croutons.
Warm salad with fetaxa cheese
Ingredients:
- 200 g fetax;
- 1 eggplant;
- 1 large tomato;
- 1 bell pepper;
- 120 ml of vegetable oil;
- 2 tbsp. honey;
- 1 tsp homemade mustard;
- salt.
Chop the eggplant and bell pepper into random pieces, fill a baking dish with them, drizzle with olive oil and salt a little. Place the vegetables in a preheated 220oC oven for 15 minutes. Heat the honey slightly, stir it with mustard, vegetable oil and 1/2 tsp. salt. Combine baked saute with tomato slices, fetaxa cubes in a thick glass salad bowl, season and mix gently with two wooden spoons.
