4 peaches
8-10 cherry tomatoes
200-300 g of grapes
200 g of cheese Dorbl
2 cloves of garlic
bunch of lettuce
pepper to taste
4 tbsp. l. olive oil
1 tsp. balsamic vinegar
Peaches cut along half and remove the bones, cut the flesh into slices. Heat the grill with olive oil and fry the peaches to light ruddy stripes, then lay them on the plate and 2-3 minutes fry the whole cherry tomatoes.
In a suitable container, mix the hand-torn leaves of the salad with peaches, tomatoes, grapes and broken pieces of cheese. Mix olive oil with balsamic vinegar. Add the garlic passed through the press to the salad, pepper to taste, season with sauce and gently mix. This salad is good both in warm and cold.
