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Big summer salad
Young cabbage, radishes, crispy cucumbers and small young squash do not need to be processed for a long time. We chop, chop, season, and here it is - the taste of a hot summer. You can’t imagine better, except that suluguni perfectly complements a large summer salad.
How to cook Big summer salad
Step 1
Shred the cabbage very thinly. Cut the zucchini lengthwise into thin plates, then across into strips 5 mm wide. Cut radishes and cucumbers into roughly the same strips.
Step 2
For dressing, chop dill, basil, parsley and peeled garlic, put in a glass of an immersion blender, salt a little, pepper generously and chop until smooth. Without turning off the motor, pour in the oil, and then the yogurt.
Step 3
Cut Suluguni or Imeretian cheese into small (4–5 mm) cubes. Mix all the vegetables and suluguni, pour over the dressing, mix and serve immediately.
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