Tomato, cucumber, and Delaco cheese salad.

Name: Tomato, cucumber, and Delaco cheese salad.
Ingredients: 1 evening cucumber; 4 medium-sized tomatoes; 150 g Delaco cheese; 1 small bunch of chives; 1 small bunch of dill; 1 tablespoon of light balsamic vinegar; 1 tablespoon of olive oil; a pinch of salt

Salad - Tomato, cucumber, and Delaco cheese salad. by Melina F. - Recipia

Tomato, Cucumber, and Delaco Cheese Salad When I want a simple salad that doesn't require cooking, I combine tomatoes, cucumber, and diced Delaco cheese. It comes together quickly, and the 10 minutes of resting time helps the vegetables blend with the balsamic vinegar and olive oil dressing. Dill and chives add freshness, but chives can be replaced with green onions if they are easier to find. Quick Info Total time: cutting time not specified; add approximately 10 minutes of resting time before serving Preparation time: not specified in the original recipe Cooking time: not required Servings: number of servings not specified; quantity is for one salad bowl Difficulty: easy Recipe type: cold salad, no cooking Ingredients 1 greenhouse cucumber 4 medium-sized tomatoes 150 g Delaco cheese 1 small bunch of chives 1 small bunch of dill 1 tablespoon light balsamic vinegar 1 tablespoon olive oil A pinch of salt Chives can be replaced with green onions. Otherwise, the ingredients should be used in the exact quantities indicated above. Preparation method 1. Wash the tomatoes, cucumber, chives, and dill. Allow the vegetables and herbs to drain a bit before cutting them, so the salad doesn’t end up too watery in the bowl. 2. Slice the tomatoes. If they are very juicy, you can slice them directly and place them in the bowl along with their juice, as done in the basic recipe. 3. Peel the cucumber and slice it into rounds. The slices don’t need to be very thin; slightly firmer rounds hold their texture better during the 10 minutes of resting. 4. Cut the Delaco cheese into cubes. It’s easier to mix with the vegetables if the pieces are of similar size. 5. Finely chop the chives and dill. Sprinkle the herbs over the tomatoes, cucumber, and cheese. 6. Add the balsamic vinegar, olive oil, and a pinch of salt. 7. Gently mix all the ingredients so that the tomato slices don’t get crushed and the cheese cubes remain intact. 8. Let the salad rest for about 10 minutes, then serve. No cooking or additional steps are needed before serving. Why I make this recipe often It’s a practical salad for days when I need something quick and don’t want to turn on the stove. The ingredients are easy to find, and the preparation involves just washing, cutting, and mixing. The cheese makes it more filling than a salad made solely from vegetables, and the dressing remains simple: balsamic vinegar, olive oil, and salt. I also like that the salad can be prepared without complicated steps. However, I prefer to serve it after the approximately 10 minutes of resting, rather than letting it sit for too long, as the tomatoes and cucumber will gradually release liquid. This way, the vegetables remain more pleasant to serve, and the cheese doesn’t get unnecessarily soft. Tips Use ripe tomatoes, but firm enough to be sliced. Very soft tomatoes can get crushed when mixing the salad and will release more juice into the bowl. The greenhouse cucumber should be peeled before cutting, as per the recipe. After washing, it’s helpful to let it drain a bit, especially if it’s very watery. Cut the cheese into cubes rather than grating it. The cubes feel better in the salad and distribute evenly among the vegetables. Mix gently after adding the salt. It helps draw out water from the tomatoes and cucumber, so the salad is best consumed after a short resting period, not after many hours. Light balsamic vinegar keeps the dressing's flavor more delicate and doesn’t color the ingredients as much. Stick to the one tablespoon indicated in the recipe, especially if the tomatoes are already very flavorful. Substitutions Chives can be replaced with green onions. The quantity can remain the same, meaning one small bunch. Green onions will have a more pronounced taste, but they pair well with tomatoes, cucumber, and cheese. No other substitutions are recommended in the original recipe for cheese, vegetables, or dressing. If you change multiple ingredients at once, the result will no longer be the same tomato, cucumber, and cheese salad. Variations The basic recipe is simple enough and doesn’t need many changes. You can keep the same combination and choose between chives and green onions, depending on what you have on hand. For a version as close as possible to the original recipe, keep the four tomatoes, the greenhouse cucumber, the 150 grams of cheese, the dill, and the dressing made of balsamic vinegar, olive oil, and salt. The main acceptable change is the herbs: chives or green onions. Serving ideas Serve the salad cold or shortly after preparation, following the 10 minutes of resting. It can be placed directly in a bowl, and portions can be distributed with a spoon, ensuring that each serving includes both vegetables and cheese cubes. It’s suitable as a cold salad for a quick meal or as a side dish. It doesn’t need to be heated and doesn’t require a separate dressing. If you prepare it for serving, it’s better to add the dressing before the short resting period, not long in advance. Frequently asked questions 1. Can I use green onions instead of chives? Yes. The recipe explicitly mentions this substitution. Use one small bunch of green onions, finely chopped, instead of the small bunch of chives. 2. How long should the salad sit before serving? The salad should rest for about 10 minutes after adding the balsamic vinegar, olive oil, and salt and mixing all the ingredients. After this period, it can be served. 3. Should the cheese be grated or diced? In this recipe, the Delaco cheese is cut into cubes. This way, it remains easily noticeable and combines well with the tomato slices and cucumber rounds. 4. Is the salad prepared in the oven or on the stove? No. It’s a no-cook salad. The ingredients are washed, cut, seasoned, and mixed directly in a bowl. 5. Can I leave the salad for more than 10 minutes? You can, but the recipe recommends approximately 10 minutes before serving. After a longer time, the tomatoes and cucumber may release more liquid, and the salad will become watery. Nutritional values The values below are estimates for the entire salad and may vary depending on the brand and type of Delaco cheese, the exact size of the tomatoes and cucumber, and the actual amount of salt used. For the whole bowl: approximately 750–850 kcal Protein: approximately 35–45 g Fat: approximately 55–65 g Carbohydrates: approximately 25–35 g Fiber: approximately 5–7 g The cheese contributes the most to the protein and fat content, while the olive oil adds fats and calories without significantly changing the salad's volume. The tomatoes and cucumber provide most of the water and fiber. Since the number of servings is not specified in the recipe, the values cannot be divided exactly per serving. If the salad is divided into two equal servings, each serving will have approximately half of the values above. Storage and reheating The salad is best when freshly prepared and should not be reheated. If there are leftovers, you can store it in the refrigerator in a covered container, but the vegetables will continue to release water, and the texture will become softer. For the best result, prepare the amount that will be consumed and let it rest for only about 10 minutes after seasoning, as per the recipe. Tags: cheese salad, tomato salad, Delaco

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