Tomato Salad with Adyghe Cheese

In the homeland of cheese, in Adygea, it is traditionally served with juicy greens and ripe tomatoes, sprinkled with spicy Adyghe salt. We suggest first marinating the cheese in a mixture of salt, herbs and olive oil, and then adding to the tomatoes.

Ingredients

• 100 g of Adyghe cheese
• 3 tbsp olive oil
• 1 ½ tsp fresh thyme or oregano leaves
• ½ tsp sea ​​salt
• 6 ripe tomatoes or 24 cherry tomatoes, preferably different colors
• pinch of sugar
• 1 small red onion
• 1 1/2 red wine vinegar
• 3 tbsp olive oil
• ½ tsp ground allspice
• 4 cereal loaves or 8-12 crackers
• 12 pcs. pitted olives
• 3-5 sprigs of parsley
• freshly ground salt and black pepper to taste

Directions

1. Cut the Adyghe cheese into small cubes. Combine thyme or oregano leaves with salt and sprinkle on a plate. Dip the pieces of cheese in this mixture, then pour over the oil and stir gently and leave for an hour. The cheese can be marinated in advance, transferred to a dry container and put into the refrigerator, where it can be stored for up to 4 days.
2. Cut the tomatoes into 4 parts (cherry - in half), cut the onion into thin half rings. Combine the onion and tomatoes in a bowl, season with vinegar, 2 tbsp. olive oil, allspice, ½ tsp. salt, a pinch of black pepper and sugar. Stir gently and leave for 15-20 minutes.
3. Break the bread. Toss with tomatoes, olives and cheese wedges. Sprinkle with parsley and drizzle with the remaining olive oil.