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Jewish appetizer with olives and cheese. A step-by-step recipe for making a Jewish snack

This appetizing spicy snack with garlic and cheese is deservedly popular. It is also called "Jewish appetizer" or "Jewish salad". I remember her from childhood on all festive tables. If you, among the current abundance of food, have forgotten this spicy, aromatic snack, I will gladly remind you of it today. Preparing a Jewish salad according to the classic recipe is as easy as shelling pears and, literally, in a few minutes. You can cook it very quickly if unexpected guests are on the doorstep. Moreover, all necessary products we always have it in the fridge.

Can be used to prepare this snack any hard cheese... And you can also processed cheese. Today I am preparing a Jewish salad and invite everyone to take part in this. Hope you enjoy my recipes.

In this article:

Jewish salad - classic recipe with melted cheese and garlic

She peeled the garlic and chopped it into small pieces, and then crushed it with a knife blade. Or you can push through the press. I add the garlic to the bowl to the grated cheese. The eggs are already boiled. They need to be cooled and cleaned. Eggs are also grated and pour into the same bowl. Now I salted, pepper and seasoned with mayonnaise. How to cook homemade mayonnaise, I tell. Salt should be very careful, because mayonnaise is salty and cheese too. I mix all the ingredients thoroughly. Our spicy, Jewish cheese and garlic appetizer is ready. As you can see, it is not difficult and quick to prepare it. Serve as a salad in a salad bowl, garnished with herbs or an egg flower. Or you can spread it on bread and serve on a plate like sandwiches. And now it's still very tasty to spread this appetizer on tomato slices. So and so delicious.

In the next video, Svetlana Chernova shows in great detail the preparation of Jewish salad.

Jewish salad with melted cheese, eggs and garlic - recipe video

For today, I have everything about Jewish salad. I wish everyone Bon Appetit and I thank those who cooked with me today! Write in the comments if you liked my recipe for Jewish salad and what would you like to add to it?

For many years, a Jewish snack was an indispensable participant in the Soviet festive table... In those early years, processed cheese was sold in every store. It was excellent quality and cost 7 kopecks.
Now this snack is almost forgotten and I think it's unfair. It's delicious, bright, inexpensive, and quick to make.

You can't spoil a Jewish snack. In any case, it is difficult to imagine such a situation, because its recipe is not just easy - it is primitive. Nevertheless, the taste of the salad is very, very, and it may not be liked except by people who cannot stand garlic.

European appetizer with cilantro

Ingredients:

  • cheese (from neutral to "bright") - 80-100 g;
  • eggs (hard boiled) - 2-3 pcs.;
  • dill - 2-3 branches;
  • mayonnaise (home / purchased) - 2-3 tbsp. l .;
  • garlic - 1-2 teeth;
  • salt pepper.

Cooking method:

  1. An elementary refueling of this cold appetizer make up a thick mayonnaise of the desired fat content, as well as pressed (chopped) garlic teeth, finely chopped herbs and favorite ground spices. Choose the dosage of garlic and / or ground black pepper yourself, remembering that the future paste-like mass should still be spicy. Juicy dill without tough stems / fibers is best suited for greens.
  2. Hard-boiled, peeled and chilled eggs into a working bowl with three medium-sized shavings. In addition, the protein is finely chopped into cubes, and the yolks are simply kneaded into crumbs with a fork.
  3. Next, rub a block of cheese with the same "caliber". Our version uses young cheese with a delicate, even neutral "sillage".
  4. Slightly fluffing the chopped food, add the dressing sauce and stir thoroughly with a spoon for the last time - completely combining the components into a viscous, thick substance.
  5. Serve the cheese snack with garlic and egg right away, with fresh or toasted bread.

Ingredients:

  • 200 grams of processed cheese (such as Orbita, Druzhba, Gorodskaya);
  • 50 grams of fresh carrots;
  • a few cloves of garlic;
  • some black pepper;
  • salt if desired;
  • mayonnaise.

Cooking method:

  1. On a fine grater, three cheese, then garlic, and then carrots. It turns out more conveniently - the carrot erases the remnants of the cheese from the grater, then it is easier to wash the grater.
  2. Add freshly ground black pepper and mayonnaise and mix. Try it, maybe you need to add a little salt. It depends on the taste and salinity of the cheese and mayonnaise.
  3. That's it, our Jewish snack is ready! You can serve it to the table! It is great for whetting your appetite and is very healthy. The only thing is that you need to choose good quality cheese.
  4. Sometimes it is awful and smells like cat food :) It is better not to put it, but to give it to Murka, if there is one.

Jewish Cheese and Garlic Appetizer

A variant of a budget Jewish snack, if prepared from processed cheese. This mass can be used as a spread for sandwiches, filling for vegetables, tartlets and any other flour products... Here is an option for appetizers on cucumbers and tomatoes.

Ingredients:

  • 2 eggs;
  • 2 processed cheese;
  • 50 g mayonnaise or sour cream;
  • 2 cloves of garlic;
  • 0.5 bunch of dill;
  • large cucumber;
  • dense tomato.

Preparation:

  1. Chicken eggs need to be boiled hard-boiled, cooled, chopped finely, or use a grater.
  2. You can use regular cheesecakes or with different flavors. Free them from foil, grate.
  3. Peel the cloves of garlic, also chop on a grater or in another way.
  4. Chop the dill, add to the total mass, season with mayonnaise and taste. If necessary, add salt, you can sprinkle some peppers.
  5. Cut the cucumber into 0.5 centimeter circles. Also chop the tomato. Arrange on a plate in one layer.
  6. Make small balls from the cheese mass, place each on a piece of vegetable. Serve the Jewish appetizer to the table right away, until the vegetables have released their juice.
  7. The cheese mass can be stored in the refrigerator for up to two days.

"Forshmak" Jewish herring appetizer

The famous forshmak was invented by the Jews. For cooking, you need to use fatty herring. If the fish is too salty, then put the fillet in milk or in cooled black tea in advance, it also perfectly picks up excess salt.

Ingredients:

  • one herring;
  • shallots 1 pc .;
  • big green apple;
  • one boiled egg;
  • 70 g butter;
  • 1 tbsp. l. lemon juice;
  • pepper, salt;
  • a piece of ginger root (4-5 grams).

Preparation:

  1. The herring needs to be peeled, gutted, cut into fillets. We select all the bones as cleanly as possible so that they do not get into the forshmak. Cut the fillet into slices.
  2. We clean the big green apple. You can also use red varieties, but only sour ones. If the apple is small, then we take two pieces. Cut the pulp into pieces, bypass the cores with seeds.
  3. Sprinkle the apple lemon juice so that it does not darken and spoil the color of the foreschmak.
  4. We put the herring with apples in a blender or in a food processor, add a piece of ginger, put a boiled egg.
  5. Peel the onion, cut into pieces and add to the total mass.
  6. Beat all products until smooth and smooth.
  7. We introduce softened, but not melted butter, beat again.
  8. If it is not possible to use a blender, then pass the herring with the rest of the ingredients through a meat grinder several times.
  9. Add spices for taste, stir.
  10. Forshmak can be put on a plate, garnished with herbs. Or immediately lay out on slices of bread, fill tartlets, use for sandwiches.

Jewish carrot snack

The option is very simple salad, which can be placed directly on the table or used to prepare various other dishes, wrapped in pita bread, in crab sticks, and filled with tartlets. We take any processed cheese, but you can also cook with hard varieties.

Ingredients:

  • 100 g of processed cheese;
  • 150 g fresh carrots;
  • 2 eggs;
  • 2 cloves of garlic;
  • 80 g mayonnaise;
  • salt, herbs;
  • 1 tbsp. l. walnuts.

Preparation:

  1. Peel fresh carrots. Choosing a juicy and bright root vegetable. Grate on a medium or fine grater, but do not coarsely.
  2. Boil, peel a couple of eggs, grate them in a bowl to the carrots.
  3. Peel the garlic, chop it too.
  4. Add processed cheese, grated or just finely chopped. If the product is soft, then spread it like this or mix it with mayonnaise.
  5. Put the nuts in a skillet, fry a little. Just a minute, cool and chop finely. But you can cook without them. It will also turn out delicious.
  6. We fill the appetizer with mayonnaise, pepper and salt, add herbs.
  7. Thoroughly grind the mass with a spoon so that the cheese is evenly distributed and ready! We use it for any purpose and for different dishes or serve as a salad.

Jewish appetizer "Khatsilim" from eggplant

A variation of a Jewish snack made from young eggplants. It is advisable that they do not have hard and large seeds, in this case it will turn out much tastier.

Ingredients:

  • 4-5 eggplants;
  • 100 g of homemade or just high-quality mayonnaise;
  • 4 cloves of garlic;
  • 100 g onions;
  • salt, pepper, olive oil;
  • 0.3 lemon;
  • greens optional.

Preparation:

  1. Rinse the eggplants, cut off the ends and tails on both sides, then cut each vegetable in half lengthwise.
  2. Put on a baking sheet with the skin down, put in the oven and bake until soft at 200 degrees.
  3. Sometimes eggplant is poured with oil.
  4. In fact, it is useless and even harmful. The vegetable actively absorbs fat like a sponge. It does not become more tasty, but the calorie content grows. Can be baked without oil.
  5. While you can cook onions. Cut it into cubes, fry until soft in olive oil.
  6. Peel the garlic, chop, add to the onion and cook together for a couple of minutes.
  7. We take out ready-made eggplants. Cool and carefully remove the skin, which should come off easily.
  8. Transfer the baked vegetable pulp into a blender cup.
  9. Add onion and garlic fried in butter to the eggplant.
  10. Squeeze out the lemon juice, a third part is enough. Salt. Pepper, you can add a slice of ginger.
  11. Add mayonnaise. How better sauce, the tastier the appetizer will turn out. If you want to reduce calorie content, then you can take sour cream.
  12. Beat the mass with a blender. Until it turns into a smooth puree.
  13. We spread the appetizer on bread, lettuce leaves or vegetables, decorate with fresh herbs.

Jewish snack with crab sticks

A variant of a frugal Jewish appetizer with a seafood flavor. In fact, the main ingredient is crab sticks. You can add finely chopped bell pepper or tomato pulp without liquid and seeds, there are such recipes too.

Ingredients:

  • 200 g sticks;
  • 150 g soft cheese;
  • 90 g sour cream or mayonnaise;
  • 0.3 bunch of dill;
  • 3 cloves of garlic;
  • 3 eggs;
  • salt, herbs if desired.

Preparation:

  1. Immediately put eggs on the stove, pour cold water, boil. This is the longest step in preparing a snack, the rest is done very quickly.
  2. Peel the crab sticks of cellophane, grate finely, no need to defrost.
  3. Then grate the garlic boiled eggs, add salt, pepper, stir the dry mass.
  4. Chop the dill greens, add to the appetizer.
  5. Connect soft cheese with sour cream. Or we use mayonnaise for dressing.
  6. Transfer the sauce to the bulk with crab sticks, stir until smooth and done!

There are several options for serving such a dish: in a general form, from which an appetizer is eaten using crackers or Jewish bread, as well as more modern version Is served in tartlets. It will not be very possible to diversify the taste of the finished dish, except that you can choose processed cheese with various additions (for example, with mushrooms, with ham, with herbs, etc.).

Ingredients:

  • Egg - 2 Pieces
  • Processed cheese - 100 grams
  • Butter - 1 Tbsp. spoon
  • Mayonnaise - 2 Tbsp. spoons
  • Salt - To taste

Cooking method:

  1. I put the processed cheese in the freezer for 15-20 minutes, boil it at the same time chicken eggs, then I cool them under cold water and clean them.
  2. I rub the frozen processed cheese on a coarse grater.
  3. I also grind boiled chicken eggs on a coarse grater and add to the cheese.
  4. I put 2 tablespoons of mayonnaise and 1 tablespoon of melted butter.
  5. Mix the mass thoroughly, knead it with a fork until a homogeneous consistency is obtained.
  6. I was preparing a snack for the arrival of relatives, there was little time, so I just put the whole mass into a bowl and served it to the table.

Jewish appetizer to any table

Ingredients:

  • hard cheese 200 g
  • boiled chicken eggs 2 pcs.
  • mayonnaise 2 tablespoons
  • garlic 2 cloves

Cooking method:

  1. Prepare the ingredients for making Jewish cheese salad. So that the eggs in the salad have more delicate taste, I put them in a pot of cold water, bring them to a boil over the fire and cook for exactly seven minutes. The yolk is very tender and juicy. Then I drain the hot water and, as usual, cool it in cold water so that the shell can be easily cleaned.
  2. Then rub the cheese on a fine grater. By the way, it is better to use hard cheese, preferably cheddar, you can use another one to your taste. By the way, many people prefer to take processed cheese for the preparation of this dish. Now grate chilled and peeled eggs on a fine grater, add to the cheese and mix
  3. Now add the garlic passed through the garlic to the egg-cheese mass, as well as mayonnaise. By the way, it is better to add homemade mayonnaise to make it tastier. Salt the prepared mass to taste and serve immediately.
  4. By the way, to taste, you can add chopped dill or other greens to a Jewish salad with cheese. By the way, experiment by adding a little grated to the salad raw carrots: It will be brighter and juicier. My friends love this one cheese salad with bread croutons. I sometimes add finely chopped salted cucumbers or green pea... Share your way of making this delicious cheese snack.

Quick European snack

Ingredients:

  • 150 grams of hard cheese;
  • 100 grams of processed cheese;
  • two chicken eggs;
  • 2 medium carrots;
  • 5 cloves of garlic;
  • 50-70 grams of mayonnaise;
  • parsley sprigs - for decoration;
  • salt to taste.

Cooking method:

  1. Boil fresh chicken eggs in salted water in advance (possible in the evening). Cook carrots until cooked in advance.
  2. Rub hard cheese on a fine grater.
  3. Cool the processed cheese in the freezer and rub on a fine grater.
  4. Rub chilled and peeled chicken eggs on a coarse grater.
  5. Chilled boiled carrots rub on a fine grater.
  6. In a deep bowl, mix hard and processed cheese, add eggs, garlic passed through a press
  7. Advice. I like a spicier appetizer, so I took 5 large cloves. You can adjust the amount to your liking.
  8. Salt everything to taste and add mayonnaise. Be careful with salt: cheese and mayonnaise are already salty.
  9. Mix thoroughly the whole mass until smooth.
  10. We take about one tablespoon of the mixture, form our tangerines with our hands: round balls with a small depression in the middle (like real fruits).
  11. We send our blanks to the freezer for 15 minutes.
  12. Soaked in water or vegetable oil we take carrots with our hands, make a cake and wrap blanks from the freezer in it. If there are not enough carrots, add.
  13. Instead of leaves, we insert parsley sprigs into the recess.

European appetizer with cheese and garlic

Ingredients:

  • Cheese - 200 Grams
  • Lavash - 1 Piece
  • Garlic - 1-3 Cloves
  • Greens - To taste
  • Cucumber - 1 Piece (optional)

Cooking method:

European appetizer with garlic

Ingredients:

  • Cheese - 200 Grams
  • Lavash - 1 Piece
  • Garlic - 1-3 Cloves
  • Greens - To taste
  • Cucumber - 1 Piece (optional)

Cooking method:

  1. Wash and dry fresh herbs. Chop parsley and dill with a knife.
  2. Wash, dry and chop green onions as well. Basil, cilantro and other herbs to taste, which are in the refrigerator, can also be used in the recipe for making pita bread with cheese and garlic.
  3. Peel the garlic and cut into small cubes (you can skip through a press). Combine cheese, herbs and garlic in a salad bowl. To stir thoroughly. Mayonnaise can also be used in such an appetizer, but it is quite possible to do without it if you thoroughly mix the filling. To make the mass more homogeneous, you can add a little sour cream, for example.
  4. Unfold the lavash on the work surface and lay out the filling. Gently distribute it all over the pita bread, being careful not to tear it. To make the pita bread with cheese and garlic fresher at home, you can add a little chopped cucumber.
  5. Roll up and wrap in foil. This will allow him to take the desired shape. Now it can be sent to the refrigerator for 2-3 times. It is quite possible to leave it overnight. Before serving, the roll must be carefully unfolded and cut portioned pieces... That's the whole simple recipe for pita bread with cheese and garlic, which is definitely worth repeating.

European appetizer with tomato

Ingredients:

  • tomatoes 2-3 pcs
  • processed cheese ("Friendship" type) 200 g
  • mayonnaise 1-2 tablespoons
  • garlic 1-2 cloves
  • parsley 1-2 sprigs
  • sugar to taste

Cooking method:

  1. Put the processed cheese in the freezer for 20-30 minutes (it will be easier to grate them).
    Grate the frozen curds.
  2. Wash greens, dry and chop finely.
  3. Peel the garlic and pass through a garlic extractor. Add herbs, garlic and mayonnaise to the processed cheese.
  4. Pepper the cheese mass with freshly ground pepper, to taste, and mix well (no need to salt).
  5. Wash, dry and cut the tomatoes
  6. Arrange the tomatoes on a platter, add a little salt and lightly sprinkle with sugar.
  7. Lay a slide on each circle of tomato cheese filling and garnish with a parsley leaf.
  8. Tighten the dish with cling film, put in the refrigerator and chill for 30-40 minutes before serving.

Classic European snack

Ingredients:

  • Processed cheese - 2 pcs.
  • Chicken egg - 2 pcs.
  • Garlic - 2 cloves
  • Mayonnaise - 1-1.5 tbsp.
  • Salt to taste
  • Ground black pepper - to taste

Cooking method:

  1. Who doesn't love a snack made from processed cheese, eggs and garlic, admit it? We love, so we cook it often. Read more:
  2. We call this appetizer Jewish, probably because the products are simple, but the appetizer-pâté tastes great (and not because this is a dish from Jewish cuisine).
  3. The correct quantitative ratio of cheese curds to eggs and garlic ensures that the appetizer will be just right.
  4. So, in order to prepare a Jewish snack of processed cheese with garlic and egg, prepare processed cheese, hard-boiled chicken eggs (already cold), garlic, mayonnaise, salt and ground pepper.
  5. Grate the processed cheese in a bowl (fine grater).
  6. Peel the eggs, grate (fine grater), add to the curds.
  7. Peel the garlic, squeeze through a press directly into a bowl of cheese and eggs.
  8. Season the cheese and egg mixture with mayonnaise, salt to taste and pepper. Stir.
  9. Well that's it - the Jewish appetizer is ready to serve! You can serve it on sandwiches, tartlets, or in a small salad bowl.

The situation when guests are about to call the doorbell, and in the refrigerator, as they say, "the mouse hangs itself", frightens many housewives. In such cases, I am saved by a quick, and, most importantly, a simple and very affordable snack, which is called "Jewish". In general, I've heard many names for this dish: some cook it in the form of a salad and call it "Snowball", others call the Jewish appetizer "Liquid", but the recipe is similar in both cases. You can cook this dish both as a salad and as original appetizer, which will be especially suitable for a picnic, and below I will discuss both options. And I will also share a recipe for forshmak from a friend from Haifa - he claims that this particular dish can be called a real Jewish snack. Well, are we starting to cook?

Salad appetizer option

Kitchen appliances and utensils: coarse grater or meat grinder with a special attachment. Also prepare an egg pot, garlic press or knife and cutting board.

Ingredients

How to choose the right ingredients

  • Pay attention to the freshness of the eggs... You can check it by dropping them into water (the fresh ones will drown) or by chatting with a whole egg near the ear: the fresh ones will not hear any gurgling sounds.
  • Processed cheeses are best taken without additives.... "Traditional" options are perfect, for example, "Friendship" or "Amber".
  • For this dish it is better to take light mayonnaise... If you wish, you can make the sauce yourself.

Cooking recipe video

To see how this simple appetizer is prepared, watch the following video, which shows the entire process.

Jewish appetizer in tomatoes

Cooking time: 30 minutes.
Servings: 14.
Calorie content (per 100 g): 123 kcal.
Kitchen appliances and utensils: garlic press, knife, chopping board and grater or meat grinder with attachment.

Ingredients

Step-by-step cooking recipe


Cooking recipe video

The following video shows you how to make such a snack, and also shows you how to decorate it.

Forshmak - Jewish fish appetizer

Cooking time: 25-30 minutes.
Servings: 8-10.
Calorie content (per 100 g): 183 kcal.
Kitchen appliances and utensils: cutting board, meat grinder or blender. Prepare also a sharp knife, mixing container.

Ingredients

Step-by-step cooking recipe


Cooking recipe video

The following video demonstrates all the stages of preparing a Jewish herring snack according to the described recipe for a classic forshmak.

How to decorate a dish

  • If you made a Jewish garlic cheese appetizer according to Recipe 1 or 2, you can decorate it with any finely chopped greens, as well as pieces of boiled carrots, eggs. Black olives look great as a decoration.
  • Forshmak is also decorated with carrots... You can supplement the dish with dill sprigs, apple slices (sprinkle them with lemon juice or apple cider vinegar so that the slices do not darken).
  • The fish version of the appetizer can be sprinkled and finely chopped green onions , which will give it an extra piquant touch.
  • To peel eggs faster and easier, put them in cold water immediately after the end of cooking. You can beat each one with a spoon - this will make it easier to remove the shell.
  • If the egg cracks during cooking, add a little vinegar to the water - the protein will curl up and will not spread.
  • To make the processed cheese easier to grate, put it in the freezer for 20-40 minutes - it will freeze a little and will not be smeared on a grater or meat grinder.
  • You can quickly peel the garlic like this: cut off the roots and tails, and then put the cloves in a bowl and cover the second one from the top. Shake the structure for a few minutes - and the slices will clear themselves!
  • For an appetizer with tomatoes, it is better to take medium-sized fruits.... The best option is oval-shaped tomatoes, which have a fairly fleshy skin. The appetizer in red and yellow tomatoes looks very original.
  • If the herring is too salty for forshmak, soak it in strong black tea or milk. In the first case, the fish will acquire a pleasant smell, in the second - taste softer.

How and with what to serve the dish

All three appetizer options can be served in a salad bowl or on a small plate or with, which are easy to prepare yourself. The first two recipes are great for a large plate of appetizers:

Other cooking and filling options

  • In the first recipe, processed cheese can be replaced with regular hard cheese... In this case, increase the amount of mayonnaise.
  • You can combine the second and third recipes, but it is better to use boiled carrots. Herring sausage cheese, eggs, carrots, onions and butter will make an excellent sandwich paste.
  • You can modify the fish appetizer, fry the onion a little on butter and adding a couple of boiled potato tubers to the dish (they are also passed through a meat grinder).
  • Some housewives put a loaf soaked in milk in a forshmak - a couple of pieces are enough.

It is very simple to prepare Jewish-style snacks, it does not take a lot of time or some exotic products. All of the options described are nutritious and suitable for cooking at any time of the year. If you boil the eggs in advance, you can make such dishes in just five to seven minutes. What types of Jewish snacks do you prefer? Share your recipes in the comments!

  • 260 g cheese hard varieties(in the recipe there are two types of cheeses, 130 g each);
  • 10 g garlic (to taste, 1-2 heads);
  • 4 things. egg;
  • 140 g mayonnaise (to taste, about 7 tablespoons).

The recipe is designed for 6-8 servings (610 g mass of Snacks for sandwiches).

Cooking time 20-30 minutes.

Explanation

The so-called "Jewish snack" is a very simple salad that both children and adults love. It is difficult to say where the name came from, but when they talk about a "Jewish" snack, everyone immediately understands what it is about. The appetizer is good because you can eat it just like that, or make different sandwiches with it. For example, with tomatoes, bread, toast, chips ... or whatever the hostess thinks up. Most recipes use processed cheese like "Friendship", but real hard dairy cheeses are preferable, they are tastier, healthier and smell great (but, yes, they are more expensive). Garlic is always added to taste. But you can not add it at all if children do not like it, and bad breath is important for adults. But it's still a great way to feed your baby garlic during the winter cold. Eggs can also be omitted, but they add satiety and tenderness to the appetizer. Salt will be overkill for the Appetizer as the cheese and mayonnaise are salty enough. I wonder when graters of different sizes are used, as in this recipe, it adds bump and splendor. And if you rub all the ingredients on a fine grater, the salad will be tender, and it will be easier to spread it on the sandwich. But in any case, you always want to savor the appetizer over and over again. Bon Appetit!

Preparation

1. Boil hard-boiled eggs (10 minutes from the moment the water boils).

2. Take the first slice of cheese, rub it into a bowl on a coarse grater.

3. Take the second slice of cheese, rub it into a bowl on a fine grater. In the same bowl, on the previous grated cheese.

4. Take the garlic and clean it. Three of them in a bowl on top of the cheeses. Peel off the grated garlic from the inside of the grater into a bowl.

5. Cool the eggs, peel them. Three on a coarse grater in a bowl on top of cheese and garlic.

6. Season the appetizer with mayonnaise. With about seven spoons or by eye, to taste. Mix well with a fork, it is important that the garlic is well distributed over the appetizer.

7. Without taking into account the weight of the container and the tried amount of snacks, at the exit we got about 600 g of the finished dish. Decorate to your taste, serve (it is not necessary to insist in the refrigerator).

8. Option to serve the appetizer to the table not in the form of a salad, in a bowl, but by putting it on the tomatoes, decorating it to your taste. Cut the tomato / tomatoes lengthwise, in rounds no more than 1 cm thick. Serve on a small or large plate, depending on the expected number of portions needed.