Rocca Salad with Cheese

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This salad is the kind you can have it as a side dish, as a starter, even as a breakfast, which is how we enjoyed this time. A very simple dish and so versatile, you can use your favorite kind of cheese, and even the bread.

Ingredients:

  • one bunch of rocca
  • one red tomato
  • a few slices of baguette bread
  • about 150 grams of sliced cheese (I used the goat kashkaval kind)
  • 1 tablespoon thyme
  • 1 teaspoon salt
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon olive oil

Preparation:

  • Preheat the oven to 180 C
  • Put few drops of olive oil over the bread slices, place one slice of cheese on the top, sprinkle with thyme and put in the oven for about 5 minutes or until the cheese melts
  • In a plate place the leaves of rocca
  • Slice the tomatoes and place them around the rocca
  • Place the slices of bread on the top
  • Prepare the dressing by mixing the salt with the balsamic vinegar and the remaining olive oil, pour the mixture over the salad.

ET VOILA… C’EST TOUT. BON APPETIT,

Comments

  1. Beautiful, delicious and delightful! Love the toasted baguette, perfect for the fall.

  2. Looks delicious!
    Happy New Year to you dear Nina!

  3. Looks delicious and very “French” like a “salade au chevre chaud” – yummy!

  4. Lovely dish! My kind of salad!

  5. I admit I had to look up rocca : ) Looks delicious!!

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