First you need to prepare the salad dressing. Medium peppers of three colors cut large, cherry tomatoes into halves, onions cut into four parts, separate it.
Grease the pan with vegetable oil and fry the vegetables on a high heat or slightly above average, but so that they are not soft. Mix the peppers and onions with a spatula, and fry the tomatoes on both sides for about a minute. Vegetables should preferably be in one layer. I do it on two pans. Put the finished vegetables in one pan so that they are warm for longer while we fry the cheese.
In the second pan, fry the Adyghe cheese cut into long bars. Then cut the bars into cubes.
Fold in the warm vegetables and cheese, pour over the dressing, mix gently and serve immediately.