Fried Cheese Salad
4 servings
40 minutes
Fried cheese salad is a true celebration of flavors and textures. The dish's idea was born from the search for harmony between freshness and richness. Grilled suluguni, Adyghe or halloumi cheese develops a crispy crust and a tender, stretchy heart, creating an exquisite contrast with the crunchy salad leaves. The olive-garlic dressing enhances the piquancy of olives while baked avocado adds creaminess. Bell peppers and tomatoes bring freshness and juiciness, while balsamic vinegar enriches the dish with a light tanginess. This salad is not just an appetizer but a full gastronomic delight, perfect for both festive dinners and light lunches. Serve with a glass of white wine or refreshing lemonade to complete the flavor symphony.
1
Blend 200 g of olives, 2 tbsp of olive oil, a bit of vinegar, and a clove of garlic.
- Pitted olives: 250 g
- Olive oil: 3 tablespoons
- Balsamic vinegar: to taste
- Garlic: 1 clove
2
Place salad leaves on a plate, sprinkle with pepper, and add the resulting mixture.
- Mixed salad leaves: 100 g
- Ground black pepper: to taste
3
Chop the vegetables and cheese. Take suluguni, or Adyghe, or halloumi.
- Cheese: 60 g
- Cucumbers: 1 piece
- Tomatoes: 1 piece
- Sweet pepper: 1 piece
4
Spray the grill pan with olive oil and quickly fry the cheese.
- Olive oil: 3 tablespoons
- Cheese: 60 g
5
Also fry the avocado.
- Avocado: 0.5 piece
6
Place the vegetables, cheese, and remaining olives on the salad leaves.
- Cucumbers: 1 piece
- Tomatoes: 1 piece
- Sweet pepper: 1 piece
- Cheese: 60 g
- Pitted olives: 250 g
7
Drizzle with olive oil and balsamic vinegar, sprinkle with pepper.
- Olive oil: 3 tablespoons
- Balsamic vinegar: to taste
- Ground black pepper: to taste