Baked cheese salad is one of the most complete meals that you can prepare in 15 minutes. To prepare this salad, you need a variety of lettuce and vegetables that you can prepare according to your taste. But this baked cheese also has properties such as calcium, phosphorus and protein. Baked cheese salad can be a good option for restaurants or parties. Today in cook plans we will teach you cooked cheese salad with local cheese. Join us.
- Lettuce: 1 pc
- French lettuce: 1 piece
- Red cabbage: 1/2 piece
- Zucchini: 1 pc
- Local cheese: 10 slices
- Cherry tomatoes: 5 pieces
- Colored sweet pepper: 1 piece
- Basil leaves: 10 pieces
- Aromatic herbs included (thyme, rosemary, oregano): as needed
- French bread: 10 pieces
- Olive oil: 2 tablespoons
Ingredients for preparing salad dressing:
- Red vinegar: 3 tablespoons
- Olive oil: 6 tablespoons
- Sugar: 1/2 tablespoon
- Mustard: 1/2 tbsp
- Salt and black pepper: as needed
First, separate the lettuce leaves and French lettuce, rinse well in cold water and put it in a strainer to remove excess water, then put a bag on it and put it in the refrigerator to keep the rest of the steps cool. Cut the purple cabbage in half and wash the leaves well and dry them.
Rinse and chop the tomatoes and bell peppers well. Wash the basil leaves and let them dry. Rinse the squash and peel it as desired or put it in the grill pan with the skin to cook.
Pour all the sauce ingredients into the mixer and leave it well to mix and get a homogeneous sauce. Finally, add salt and black pepper to the sauce and close it and let the flavors go together a bit.
Heat the French or toasted breads in a fine grill pan and allow to toast completely, then rub the olive oil on one side of the breads with a brush because they absorb the oil quickly when the breads are hot. Put the toasted breads in the oven tray and put a slice of cheese with fragrant vegetables on each of them and put it in the oven preheated to 200 degrees for 5 minutes. If you do not have an oven, you can put it in the grill pan. Do it.
Take the lettuce and red cabbage out of the fridge, chop them and pour them into a bowl, add the bell peppers, tomatoes, grilled basil and pumpkin leaves and stir, then pour the sauce over them and finally the toast. Put the cooked cheese on the salad and serve.