- 1 tub of Taverna marinated salad cheese in cubes with olives
- 2 tbsp olive oil
- 150-200 g day-old ciabatta or baguette
- 100 ml Taverna yogurt 10% or 2%
- 1 clove of garlic, crushed
- Salt and freshly ground pepper
- Approx. 1 tbsp lime juice
- 1 cucumber
- 1 large frillice lettuce
Salad with croutons, yoghurt and salad cheese with olives
This is a quick and easy Mediterranean salad that allows the sweet, sour, crisp and strong to express their flavours separately. It’s great for lunches, as an accompaniment to grilled food or as a vegetarian dish.
Roughly slice the bread and turn the slices in a marinade made from the salad cheese marinade and the olive oil.
Place the bread slices in a roasting tin and bake until crispy golden in a 220°C preheated oven for 4-5 min.
Take care not to let them brown too much.
Stir the garlic into the yoghurt, and season to taste with salt, pepper and lime juice.
Peel the cucumber, cut in half lengthways and remove the seeds.
Cut into slices. Rinse, pick and dry the lettuce.
Arrange the salad in deep plates.
First place a dollop of yoghurt, then lettuce, cucumber, cheese and finally the olives, before topping with the crisp pieces of bread.