Grilled Provoleta Salad with Chimichurri

Ingredients

• about 225 g Provoleta cheese
• about 142 g Arugula
• 1 pint Cherry tomatoes
• 0.5 small Red onion
• 0.5 cup Chimichurri sauce
• 1 tbsp Olive oil
• 1 tbsp Balsamic glaze

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 225 g Provoleta cheese into 1.27 cm thick rounds.
2. 2Preheat your grill to medium-high heat, which is about 205°C (200°C).
3. 3Brush both sides of the about 225 g Provoleta cheese slices with 1 tbsp Olive oil. Place the cheese on the preheated grill and cook for 2 to 3 minutes per side, until the cheese is golden brown and slightly melted. Remove from grill.
4. 4In a medium bowl, combine the about 142 g Arugula, 1 pint Cherry tomatoes (halved), and 0.5 small Red onion (thinly sliced).
5. 5Divide the arugula mixture among four plates.
6. 6Top each plate with the grilled about 225 g Provoleta cheese slices.
7. 7Drizzle each serving with 0.5 cup Chimichurri sauce and 1 tbsp Balsamic glaze.
8. 8Serve immediately.

Related Guides