Bryndza is a healthy natural product that contains easily digestible calcium. The use of feta cheese has a beneficial effect on the digestion processes. It goes well with non-starchy vegetables, including olives.
During the cooking process, feta cheese does not undergo heat treatment, so it retains minerals and vitamins. It is used as an independent dish, but feta cheese is best known as a component of delicious and nutritious salads. A light vitamin salad can be made from these products. A few more vegetables are included in the vegetarian salad with feta cheese and olives. It will require:
- cucumber;
- Bulgarian pepper;
- onions - onions or leeks;
- feta cheese;
- tomatoes;
- apple cider vinegar or lemon juice;
- vegetable oil;
- salt, sugar, pepper.
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.
The calorie content of feta cheese is 288 calories per 100 g of product, it contains phosphorus, sodium, calcium, 70 g of cheese per day will provide the daily requirement for calcium.
Prepare the vegetables: wash the bell peppers, remove the seeds, remove the peel from the cucumber - if the cucumbers are young, you can put unpeeled ones, peel the onions. Cut it coarsely. Lightly scald the tomatoes with boiling water and remove the skin - it is completely indigestible - cut into large slices. Place food in a salad bowl. Make a sauce - mix the juice of one lemon with salad oil, add salt, sugar, pepper - whisk in. Pour the filling into the vegetables, let them brew for 7-10 minutes, put the diced cheese, olives (whole or halves) into the 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, put it on the bottom of the salad bowl. Remove the skin from the salmon and remove the bones, cut into small pieces and lay out in a second layer.
Chop the onion into thin half rings and lay out neatly on the salmon. The next layer is medium-salted feta cheese (if the ambassador is strong, soak it). It is also cut into cubes. The last layer is the olives, cut into circles. Sprinkle the salad with juice squeezed out of lemon, add colors, sprinkle with chopped parsley, grease with mayonnaise on top. Layers can be repeated if desired. Prepared just before serving.
Mayonnaise can be substituted with yogurt or olive oil dressing. Smoked salmon will add a spicy taste to the salad. Ordinary onions are pre-scalded with boiling water.
A hearty Mediterranean salad with pasta and feta cheese may well replace the second course. Lettuce (1 bunch) - lettuce, frieze, sandwich - rinse and tear into small pieces. Divide the tomatoes (2 pcs) into 8 pieces, cut the feta cheese (70 g) into small cubes.
Boil pasta in salted water until al dente, discard in a colander. Put vegetables, pasta in a salad bowl, salt, pour with lemon juice, mix. Top with cheese, black olives cut into slices, cover with oil.
