It’s only May but it feels like summer already. We’ve reached 36° C yesterday and for the first time in a while I wasn’t feeling like having pasta with Bolognese Sauce for lunch! Wilde ah?! No joking! It takes me always a while to adjust to Israel’s heat and this process usually starts with adding refreshing foods to my diet, like salads. Which I have to admit: I am not a big fan of, but I might change my mind after this spring salad. A simple and healthy salad with roasted peppers and sweet tomatoes confit, grilled Kash cheese and fresh arugula. All tossed together with a drizzle of balsamic and extra virgin olive oil, for a salad that is flavorful, light and perfect to open the spring’s lunch season.
Spring Salad with Grilled Cheese Ingredients
- Red Pepper
- Cherry or Datterini tomatoes
- Arugula
- Kash Cheese
- Cane Sugar
- Extras virgin Olive Oil
- Thyme
- Salt
- Balsamic vinegar
Spring Salad with Grilled Cheese, Roasted Peppers and Tomato Confit
Difficulty: Easy2
servings10
minutes30
minutesIngredients
1 Red Pepper
30 Cherry or Datterini Tomatoes
Arugula
1 slice of Kash Cheese (2 cm of thickness)
1 tsp Cane Sugar
Extras virgin Olive Oil
Thyme
Salt
Balsamic vinegar
Directions
- Roast the pepper. Massage the red pepper with 1 spoon of the extra virgin olive oil and roast it in the oven for about 20-30 minutes at 240° C. During this time turn the pepper side to side to roast it evenly. The pepper will start getting “burned”, this is exactly what it has to do, so keep going until you see that it got roasted on each side. Now you can remove it from the oven and let it cool down.
Then, peel off the skin and slice it. - Make the confit tomatoes. In another baking dish mix cherry or datterini tomatoes with extra virgin olive oil, salt, cane sugar and thyme. Mix it well and roast the tomatoes at 180°/200° C for about 15 minutes, or until the sugar caramelized them. Then, set aside and let them cool down.
- Grill the cheese. Heat a medium skillet over high heat and when it gets really hot add the cheese and cook it for a few minutes, then turn the cheese upside down. Continue until it gets brownish. Set aside and let it chill a bit, but not too much otherwise it will get rubbery.
- Mix the salad. In a small bowl toss the arugula, the tomatoes confit and roasted peppers with salt, extra virgin olive oil and balsamic. Top it with the grilled kash cheese and a sprinkle of oil.
Buon Appetito 😉
