50-60 g of cream cheese
40-50 grams of grated cow's cheese
3-4 leaves of green salad
2 tomato
1 onion stalk
1/2 stem leek (white)
for vinaigrette:
3 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Apple vinegar
1-2 stalks of parsley
salt
The tomato handles are cleaned, and on the opposite side they are slightly crossed. They are blanched briefly in boiling water and immediately cooled in ice-cold water. Then they are peeled and cut into circles. The two types of cheese are mixed with finely chopped onions and leeks. On a green lettuce leaf, the tomato circles are arranged, starting from the largest and on each put on from the paste. Mix products for vinaigrette, the parsley is finely chopped. The tower is poured with vinaigrette, optionally decorated with an olive.