Black Sea Summer Salat is a light, easy to make, and one of the most popular salads in the Black Sea Cuisine. It is popular around all the coasts of Our Lovely Sea.
For the best taste of Black Sea Summer Salat the quality of ingredients are very important, especially red bell pepper, tomatoes and white brine cheese. The best taste of this dish comes if the red bell peppers and tomatoes are fleshy.
Course – Salad
Preparation time – 30 minutes Mixing time – 5 minutes
400 g of Qatiq – strained cow milk yogurt
50 g white brine cheese
50 ml of 20% cow milk cream
20 g butter
4 large sized flashy red bell pepper
2 large fleshy tomatoes
2-3 cloves of garlic
½ bunch of fresh dill
2 tablespoons of extra virgin olive oil
1 tablespoon of wine vinegar
3-4 tbsp of walnuts
salt and black pepper
Making this dish is not complicated. Cut off tails of red bell peppers and clean from inside seeds. Roast red bell peppers at the hot grill or in the oven at 220 C for about 15-20 minutes. After roasting, put vegetables in the plastic bag for a few minutes. It helps to peel off them easily. Finely chop tomatoes, garlic and fresh dill.
Take white brine cheese and grind it well. Add Qatiq, white brine cheese, milk cream, salt, pepper, garlic and melted butter. Mix all ingredients. Peel off roasted peppers. Put the mix and roasted peppers into the fridge and chill down a little.
Make dressing. Take finely chopped tomatoes, dill and remaining garlic, olive oil, wine vinegar and mix all together well. Just before serving, season the salad with the dressing and mix thoroughly. Add Walnuts – roasted, coarsely chopped. Add a little extra olive oil if needed for better taste.
Black Sea Summer Salat should not be prepared in advance. Traditionally it is served cold immediately after seasoning.
You can enjoy Black Sea Summer Salat with friends and family in #BlackSeaCuisine restaurants or at home as it is very easy to prepare and it is a very healthy dish.
Black Sea Cuisine is simple, tasty and inexpensive.