Layered salad with roasted peppers, tomatoes and cheese

First, prepare the roasted peppers. If they are raw, roast them well, place them briefly in a covered container, and then peel and remove the stems and seeds.

Peel the garlic and chop finely or into thin slices.

Place the roasted peppers in a suitable container and season with the garlic and vinegar. Stir gently and let stand for at least 20-30 minutes to absorb the flavors.

Wash the pink tomatoes and cut them into relatively thick rounds.

Arrange several tomato rings on each plate, overlapping them slightly. Spread the seasoned roasted green and red peppers over the tomatoes, along with some of the garlic and marinade.

Wash the cucumber and cut it into cubes. Also cut or break the cheese into large cubes.

The cucumber and cheese are distributed liberally over the roasted peppers and tomatoes.

Peel the red onion and cut it into thin rounds or half-moons. Arrange the onion on top.

Salt the salad carefully, taking into account the saltiness of the cheese. Drizzle with olive oil. If desired, sprinkle a little balsamic reduction or other dressing on top just before serving.

The salad is served immediately, without stirring, to preserve the beautiful arrangement of the ingredients.

A layered salad is suitable as an appetizer, a side dish for grilled meat, or a light summer dish. It is most delicious immediately after being arranged, when the tomatoes and cucumber are fresh and the roasted peppers are well seasoned. The roasted peppers can be prepared and seasoned a few hours in advance and stored in the refrigerator.

If you love fresh salads, be sure to try the aromatic Mayor's Salad with Roasted Peppers and the beautiful colorful layered salad for more delicious ideas on the table.