Marinated buffalo cheese, toasted sourdough & tomato salad

Serves 4

Marinated buffalo cheese salad Photo: supplied/Cleveland Buffalo Co

Ingredients

Salad

• 2 slices of sourdough bread (preferably a few days old)
• 1 jar of Clevedon Marinated Buffalo Cheese with roast garlic and  thyme
• 2 handfuls of mixed salad leaves
• 2 large heritage or 4 vine ripened tomatoes
• 1/2 cup of flat leaf parsley leaves
• cracked pepper and sea salt to taste

Dressing

• 2 tbsp of marinade oil from cheese
• 1 tbsp of balsamic vinegar

Method

Preheat oven to 180° C. Gently pour roughly 3 tbsp of the marinade from the cheese into a bowl. Tear the bread into bite-sized pieces and toss in the bowl to coat.

Season with salt and pepper and arrange on a baking tray lined with baking paper. Bake for 10-15 minutes till golden brown and crisp - set aside to cool.

Slice tomatoes and arrange with salad leaves and bread on a platter or individual plates, then slice the marinated buffalo cheese cubes in halves or quarters and place on top of salad with the parsley leaves. Season to taste.

To make the dressing whisk together marinade oil and balsamic vinegar then pour over the salad, serve immediately.