Ingredients

• 4 piece tomatoes
• 2 piece cucumber
• 1 piece green bell pepper
• 1 piece red onion
• 200 g white cheese
• 1 bunch fresh parsley
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp salt

Instructions

1. Prepare the tomatoes

   Wash the tomatoes thoroughly and dice them into 1cm cubes, removing the core. No heat required for this step, takes 3-4 minutes. The tomatoes should look fresh and release some juice. Do not use overripe tomatoes as they will make the salad watery.

2. Dice the cucumber

   Peel the cucumbers if desired and cut into 1cm cubes to match the tomatoes. No heat required, takes 2-3 minutes. The pieces should be firm and uniform in size. Do not cut too small or they will lose their crunch.

3. Prepare bell pepper

   Remove the seeds and white membrane from the bell pepper, then dice into 1cm pieces. No heat required, takes 2-3 minutes. The pepper should be crisp and colorful. Do not include the bitter white parts or seeds.

4. Slice the onion

   Peel the red onion and slice into thin half-moons, about 2mm thick. No heat required, takes 2 minutes. The slices should be paper-thin and even. Do not cut too thick as raw onion can overpower the other flavors.

5. Add cheese and herbs

   Crumble the white cheese into bite-sized chunks and finely chop the parsley leaves. No heat required, takes 3-4 minutes. The cheese should be in irregular, rustic pieces and parsley bright green. Do not over-chop the parsley or it will become mushy.

6. Make the dressing

   In a small bowl, whisk together olive oil, lemon juice, and salt for 1 minute. No heat required. The mixture should be well combined and slightly emulsified. Do not add the dressing too early or vegetables will become soggy.

7. Combine and serve

   Gently toss all vegetables, cheese, and parsley in a large bowl, then drizzle with dressing. No heat required, takes 2 minutes. Everything should be evenly coated and colorful. Do not over-mix as this can bruise the vegetables and break the cheese.

Tips

Comments (0)