1 . Stage
Take a clean dish. You need to wash the peppers, get rid of the seeds and dice them. Peppers and brynza form 80% of the flavor. I choose peppers by smell and firmness. If you want it to crunch behind your ears, do the same. The shallower the cube, the better the salad mixes and the tastier it will be.
2 . Stage
The second most important element is bryndza. I have a heavily salted one. I recommend it to people who live in Moscow! But fetaksa or any other equivalent you like will do. If brynza is not available, you can take any soft cheese with a rich flavor. Similarly, the peppers are cut into cubes. The finer it is, the tastier the mixture will be.
3 . Stage
Tomatoes give brightness and add sourness and flavor. And in general I love them in any salad. I have 1 from last time and today's new plum-shaped ones. If you take the big ones, 2 or 3 are enough.
4 . Stage
Cucumbers in this dish for crunch and volume. Chop them small. Two pieces are enough.
5 . Stage
As you may have noticed, there is no salt in the recipe. It is in the bryndza and in the soy sauce. You can use regular or tiriyaki. The main thing is to know the measure, so that the salad has a light touch, not the taste of soy. I have about a teaspoon or even a little less.
6 . Stage
Vegetable oil lubricates the vegetables and smoothes out the overly pungent flavors. I also put in about a teaspoon or less
7 . Stage
Lemon - goes well with the soy sauce and adds a nice sourness. Squeeze some juice into the salad. I squeezed out a piece I cut off.
8 . Stage
The last step is to stir or shake.