- cheese "Suluguni" - 250 Grams
- tomato - 3 pieces
- vegetable oil - 1 st. a spoon
- onions - 1 piece
- table vinegar - 1 st. a spoon
- olives - 80 Grams (without pits)
- green parsley - 3 st. spoons
- For refueling: olive oil - 4 items. spoons
- wine vinegar - 1 st. a spoon
- liquid honey - 1 st. a spoon
- chubby mustard - 1 teaspoon
- salt and pepper - - To taste
1. Onions are peeled off from the husks, after which it should be washed and cut into very thin rings. Cut into a special bowl with low walls, poured a small amount of water, which was mixed with vinegar, and put in a warm place for 10 minutes. 2. Pickled onions are thrown back on the colander to marinade the stack, and reclines into a bowl. Tomatoes should be cut into thin slices and mixed with onions. olives are taken from a jar and put in a colander, so that the extra marinade from them is stacked. After that, they are cut with small, thin rings and added to the same bowl, in which the previous ingredients are languished. dressing is made in this way: honey, vinegar and oil are mixed with each other and thoroughly rubbed. After that, salt, pepper and mustard are added. Ready-made dressing sprinkles the resulting salad, which is transferred to a salad bowl designed for it. cheese is cut in pieces, dipped in oil, then it is fried from all sides and put in a salad. On top, decorate with parsley and serve.
Servings: 4