snack salad

Ingredients for 4 servings:

• 1 kg tomatoes
• 1 cucumber(s)
• 1 cup sour cream, 200 g each
• 4 slice(s) cheese, of your choice
• salt and pepper
• 2 tsp, heaped broth, clear
• 50 ml water
• 4 tsp vinegar
• n. B. Oil
• n. B. Salad herbs

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

With tomatoes, cucumber and cheese

Peel the cucumber and grate it finely or coarsely, as desired, into a sufficiently large bowl. It is important not to remove the seeds. Next, wash the tomatoes, then cut them into eighths (skin the tomatoes first if desired), then cut them into pieces, and add them to the cucumber. Lightly season with salt and pepper, mix well, and let stand for a moment. In the meantime, bring water to a boil and dissolve the broth in it, then set aside to cool. Cut the cheese into thin strips and then fold it into the salad with the sour cream, the now cooled broth, and the vinegar. Let it sit for at least an hour; it is intentional that the salad has a rather soupy texture. Before serving, stir in oil to taste and chopped salad herbs. We have enjoyed it every year after the hay or straw harvest with fresh farmhouse bread, which we simply dipped into the sauce. There are really no limits to your imagination; you can add whatever the garden or refrigerator has to offer. It is definitely a quick and easy recipe for warm summer days!