Big summer salad

Name: Big summer salad
Total time: 20 min
Yield: 4
Ingredients: 4-5 medium cucumbers; half a small head of young cabbage; 1 bunch of radish; 1 small young squash; 1 clove of garlic; 1 medium bunch dill; 2 sprigs of basil and parsley; 150 g suluguni or Imeretian cheese; 5th century l. sour cream; 3 art. l. unrefined olive or sunflower oil; salt; black pepper

Cookinero 4 Nov 2022

17350

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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Cooking time: 20 min

Servings: 4

Ingredients

4-5 medium cucumbers

half a small head of young cabbage

1 bunch of radish

1 small young squash

1 clove of garlic

1 medium bunch dill

2 sprigs of basil and parsley

150 g suluguni or Imeretian cheese

5th century l. sour cream

3 art. l. unrefined olive or sunflower oil

salt

black pepper

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Big summer salad

How to cook Big summer salad

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