Name: Summer Salad With Kingsey® Cheese Curds
Ingredients: 375 mL (1 1/2 cup) Kingsey® Cheese Curds; 60 mL (1/4 cup) olive oil; 30 mL (2 tbsp.) balsamic vinegar; 15 mL (1 tbsp.) fresh thyme, chopped; Salt and freshly ground pepper, to taste; 2 medium pita breads; 15 mL (1 tbsp.) olive oil; 5 mL (1 tsp.) dried Herbes de Provence; 5 mL (1 tsp.) fleur de sel; 1 seedless cucumber, washed and diced; 500 mL (2 cups) cherry tomatoes, halved; 4 green onions, chopped; 80 mL (1/3 cup) Kalamata olives, pitted and halved; 500 mL (2 cups) arugula

Prep
Total
Serving

Summer Salad With Kingsey^®Cheese Curds

Ingredients

375 mL (1 1/2 cup) Kingsey^® Cheese Curds
60 mL (1/4 cup) olive oil
30 mL (2 tbsp.) balsamic vinegar
15 mL (1 tbsp.) fresh thyme, chopped
Salt and freshly ground pepper, to taste
2 medium pita breads
15 mL (1 tbsp.) olive oil
5 mL (1 tsp.) dried Herbes de Provence
5 mL (1 tsp.) fleur de sel
1 seedless cucumber, washed and diced
500 mL (2 cups) cherry tomatoes, halved
4 green onions, chopped
80 mL (1/3 cup) Kalamata olives, pitted and halved
500 mL (2 cups) arugula

Directions

In a small bowl, mix Kingsey^® Cheese Curds with oil, balsamic vinegar and thyme. Season to taste. Marinate at room temperature 1 or 2 hours, letting the flavours develop.
Meanwhile, brush both sides of the pita breads with 15 mL (1 tbsp.) of the olive oil; sprinkle dried Herbes de Provence and fleur de sel and grill in the oven at 350°F for 5-10 minutes, turning them midway through cooking time. Let cool, then break in pieces. Set aside.
When ready to serve, in a large salad bowl, mix cucumber, tomatoes, green onions and olives. Add the cheese, oil and vinegar mixture. Gently toss and adjust seasoning.
Garnish each portion with pita croutons and arugula.