Cheese is a healthy natural product, 70 g of cheese per day will provide the daily requirement for easily digestible calcium. The calorie content of feta cheese is 288 kilocalories per 100 g of product, it contains phosphorus and sodium. The use of feta cheese has a beneficial effect on the digestion processes.
Greek salad
During the cooking process, feta cheese does not undergo heat treatment, thanks to which minerals and vitamins are preserved in it. Cheese cheese is delicious both as an independent dish and in salads. From cheese with olives, you can make a light vitamin salad, which is known to Russians as "Greek". A few more vegetables are included in the vegetarian salad with feta cheese and olives:
- 1 cucumber;
- 2 pcs. bell pepper;
- onions - onions or leeks;
- 200 g feta cheese;
- 3 medium sized tomatoes.
To dress "Greek" salad, take: apple cider vinegar or lemon juice; vegetable oil 50 g; salt, sugar, pepper - to taste. Cheese and tomatoes are taken in approximately equal quantities, the rest of the ingredients are used as an addition to the main products, there is no strict recipe, the composition can be varied to your liking.
Prepare the vegetables - wash the bell peppers, remove the seeds; remove the peel from the cucumber, young cucumbers can be put with the peel; peel the onion. Cut it coarsely. Lightly scald the tomatoes with boiling water, remove the skins and cut them into large wedges. Place food in a salad bowl.
Make a sauce - mix the juice of one lemon with salad oil, add salt, sugar, pepper - whisk in everything. Pour the filling into the vegetables, let them brew for 7-10 minutes, put the diced cheese and olives (whole or halves) into the salad.
Cheese and salmon salad
The decoration of the festive table will be a beautiful and tasty dish of Bulgarian cuisine from lightly salted salmon with feta cheese and olives. It is served in a salad bowl or in portions - in a glass or bowl. Ingredients:
- 100 g of salmon and feta cheese;
- 2 cucumbers;
- 1 head of purple onion;
- ½ cans of olives;
- 50 g of mayonnaise;
- 1 lemon;
- parsley.
Cut the cucumbers into cubes (if the peel is rough, it is better to remove it) and put on the bottom of the salad bowl. Peel the salmon of skin and bones, cut into small pieces and lay out in a second layer. Smoked salmon will add a spicy taste to the salad.
Chop the onion into thin half rings, scald with boiling water for 15 minutes, then squeeze and spread gently on the salmon. Medium-salted cheese (if the ambassador is strong, soak it) cut into cubes. Put the olives cut into circles in the last layer.
Sprinkle the salad with lemon juice, add colors, sprinkle with chopped parsley, grease with mayonnaise on top. Mayonnaise can be substituted with natural yogurt or olive oil dressing. The layer can be repeated if desired. Prepared just before serving.
Mediterranean salad
A hearty Mediterranean salad with pasta and feta cheese may well replace the second course. A bunch of lettuce leaves, rinse the frieze and tear into small pieces with your hands. Divide the tomatoes (2 pcs.) Into 8 parts, cut the feta cheese (70 g) into small cubes.
Boil the pasta in salted water until al dente and drain in a colander. Put vegetables, pasta in a salad bowl, salt, pour with lemon juice, mix. Top with cheese, black olives cut into slices and cover with oil.
