The folks at Apetina are currently challenging you to come up with a classic salad with a twist this summer using one of their range of cheeses. There is a wide range Apetina cheese, from the classic block style, to ready cubed snack packs flavoured with herbs; perfect for adding to a Fuss Free lunch or salad.
As Britain is in a frenzy of red, white and blue at the moment, for both the Jubilee and Olympics I have made a twist on the classic Greek Salad (after all Greece is the home of the Olympics) and have substituted blueberries for the olives. Frying the blueberries with some balsamic vinegar makes a tangy and fruity dressing, which livens up any salad.
Recipe: Red, White and Blue Apetina Summer Salad
6 – 8 baby plum tomatoes
1/2 pack Apetina cubes in herb oil with garlic and olives
Dash light olive oil
1 tbs balsamic vinegar
Cut the tomatoes into quarters.
Using a potato peeler, peel the cucumber and then cut into strips. Place in a sieve and sprinkle a little salt over to draw some of the liquid out. Leave for 5 minutes then gently roll in some kitchen paper to remove the excess moisture. Arrange the cucumber on a plate.
Heat the oil in a small frying pan and fry the blueberries for a minute until they start to soften, gently swirling them around the pan. Add the balsamic. Simmer for a minute or so until you have a syrupy sauce.
Arrange the tomatoes and Apetina cubes on the bed of cucumber strips and pour the warm blueberries over.
Every week Apetina will be featuring 4 classic salads with a twist on their Facebook page. Visitors who like the Facebook and vote for their favourite Apetina recipe will be entered into a prize draw with a chance to win a picnic hamper (basket, with salad bowl and servers, plus dressing bottle). The final week’s prize will be a BBQ.