Tomato salad with peaches and fried cheese
6 servings
20 minutes
You can afford such luxury only in summer: lightly baked peaches play the leading role along with tomatoes. But that's not all - honey, balsamic vinegar, cilantro and fried suluguni are in the support group. If possible, take tomatoes of different colors - you will get not a salad, but a real edible painting.
1
Cut the peaches in half, remove the pits, and place them in an oven preheated to 180 degrees for fifteen minutes.
- Peaches: 6 pieces
2
Cut the tomatoes in half, finely chop the red onion, and chop the cilantro coarsely.
- Tomatoes: 1 kg
- Red onion: 0.5 head
- Cilantro: 20 g
3
In a bowl, whisk together balsamic vinegar and honey. First, add lemon juice, then drizzle in olive oil. Season the sauce with salt and pepper, and mix in finely chopped onion.
- Balsamic vinegar: 1 tablespoon
- Wildflower honey: 1 tablespoon
- Lemon: 1 piece
- Olive oil: 150 ml
- Salt: to taste
- Ground black pepper: to taste
4
In a non-stick pan, heat ghee and fry the cheese cut into large cubes.
- Clarified butter (ghee): 20 g
- Suluguni cheese: 300 g
5
Mix tomatoes with cheese, peaches, chopped cilantro, and sauce. Serve as a salad or as a side dish to rabbit.
- Tomatoes: 1 kg
- Suluguni cheese: 300 g
- Peaches: 6 pieces
- Cilantro: 20 g
