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.
Red, White and Blue Apetina Summer Salad
- 75 g cucumber
- 50 g Handful blueberries
- 50 g baby plum tomatoes ((6 to 8))
- 100 g feta ((cut into cubes))
- 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 feta cubes on the bed of cucumber strips and pour the warm blueberries over.
- Serve immediately.