Mediterranean Hand Cheese À La Heike
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 min |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 cheeses, (hand cheese, Harzer)
- 3 tablespoon olive oil
- 2 tablespoon white wine vinegar
- 2 cloves garlic)
- 1 onion (s), red
- 8 olives, black, pitted
- salt
- Pepper White
- 10 basil leaves
- some oregano, dried
- 3 tomato (s), dried, in oil
- 10 cocktail tomatoes
- 60 arugula
Print Recipe
Pin Recipe Instructions
- Cut the cheese into 2 by 2 cm cubes, peel the garlic and press it through a garlic press, cut the onion into rings. Stone the olives, wash the basil, shake dry and cut into strips. Cut the sun-dried tomatoes into strips.
- Put the oil, vinegar, garlic, onion, olives, basil, sun-dried tomatoes and oregano in a bowl and season well with salt and pepper. Add the cheese cubes, stir well and cover and leave to steep in the refrigerator for at least 24 hours.
- Clean, wash and dry the rocket. Quarter or halve the tomatoes, mix with the rocket. Season with a little olive oil, salt and pepper and arrange on plates.
- Mix the cheese from the fridge again well and serve on the salad.
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