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Lauže keptas sūris su pomidorų salotomis

Grilled cheese with tomato salad

Number of servings: 4-6. Preparation time: cooking 30 minutes + marinating.

We could go on and on about Lithuanian cheeses: sour cottage cheese, sweet milk, smoked, dried, fried, with caraway and other spices. Whatever, but we must be proud of our cheeses. We hope you enjoy this recipe for grilled cheese with tomato salad.


For the grilled cheese:

  • sweet milk cheese
  • a few garlic cloves
  • a few tablespoons of olive oil
  • a pinch of salt and pepper
  • "Mediterranean" spice blend

For the salad:

  • Tomato
  • a few heads of garlic
  • sugar, salt, ground pepper
  • balsamic vinegar and olive oil


In the countryside, we get fresh homemade cheeses for the summer, and the cheeses they make there, if they do make them, are certainly not small ones that are difficult to eat once or twice. If there is any sweet milk cheese left over, we bake it on a fire to make it easier to eat, and we skewer it with a skewer. The best accompaniment to this cheese is a spicy homemade tomato salad based on my husband's mother's recipe: meaty tomatoes from Granny's greenhouse and lots and lots of fresh garlic from the adjacent bed...

This time I deliberately didn't put quantities next to the ingredients, it's more about the idea, and it's up to each person to choose how much and what to cook. This is a very tasty vegetarian dinner around the campfire - aromatic grilled cheese with spicy tomato salad.

I cut the sweet milk cheese (cottage cheese won't work here) into thick pieces, so that it's easy to put on a stick. I put the cheese and the sticks in a deeper dish, drizzled with olive oil, sprinkled with spices, pressed garlic and rubbed it well into the cheese with my hands, and left it to marinate for a few hours.

In the meantime, we made a salad. We cut the tomatoes into round slices about half a centimetre thick and arranged them nicely on a large flat plate. On each slice, we poured a pinch of salt and sugar (it may seem too much, but it dissolves quickly), pressed a generous amount of garlic on each slice and lightly drizzled balsamic vinegar and olive oil over each slice (again, individually for each tomato slice). The salad should marinate for another hour or so. This salad looks very nice with tomatoes of different colours: yellow, red, green (ripe, but of the green kind).

In the meantime, we built a bonfire and waited for the embers to heat up. We placed the cheese on top of the grill, pierced with sticks and cooked it on all four sides so that it fried evenly. The ideal grilled cheese should have a crispy and browned top and a soft interior.


Recipe source.

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