Cheese, Salad, And Dried Fruit: A Perfect Match

Salads are a great way to incorporate fruits and vegetables into your diet. Adding cheese to a salad can elevate its taste and appeal. The best cheese for a salad is one that complements the other ingredients without overwhelming them. For example, feta cheese is a popular choice for Greek salads due to its salty and tangy flavour, while goat cheese is a good option for those who want a softer, creamier texture. Blue cheese is another classic choice for salads, although its strong flavour may not be to everyone's taste. Ultimately, the best cheese for a salad depends on personal preference and the specific ingredients in the salad.

Spinach, strawberry, walnut, and feta salad

Salads are a great way to incorporate healthy and fresh produce into your diet. Adding cheese, nuts, and dried fruit to your salad can make it more flavourful and nutritious. Here is a recipe for a spinach, strawberry, walnut, and feta salad that serves four people.

Ingredients:

• 1 ½ tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar (or red wine vinegar)
• 2 teaspoons finely chopped shallots (or ½ small red onion, thinly sliced)
• ¼ teaspoon ground pepper
• 1 cup sliced strawberries (or any other fruit of your choice)
• ¼ cup crumbled feta cheese (or goat cheese)
• ¼ cup toasted chopped walnuts
• 5 ounces baby spinach

Instructions:

• Whisk the olive oil, vinegar, shallots, salt, and pepper in a large bowl. Let the mixture stand for 5 to 10 minutes to allow the shallots to soften.
• Add the spinach, strawberries, feta cheese, and walnuts to the bowl and toss to coat with the dressing.
• Serve immediately.

Tips:

• You can add protein to your salad by including grilled chicken or shrimp.
• If you prefer a sweeter dressing, you can substitute the balsamic vinegar with apple cider vinegar or try a honey-mustard dressing.
• If you are making this salad in advance, store it in a mason jar to keep the ingredients fresh. Add the dressing just before serving.

Chicken, spinach, apple, and blue cheese salad

Ingredients:

• Chicken tenderloins or grilled chicken
• Spinach
• Apple (red-skinned apples such as Pink Lady, Honeycrisp, or Fuji are recommended)
• Blue cheese crumbles
• Walnuts, chopped
• Sunflower seeds, toasted
• Olive oil, balsamic vinegar, honey, salt, and pepper for the dressing

Instructions:

• Cook the chicken according to stovetop package instructions. You can also grill the chicken if you prefer.
• Prepare the dressing by whisking together olive oil, balsamic vinegar, honey, salt, and pepper. You can also add some water to the dressing to balance the vinegar.
• Toast the sunflower seeds in a skillet over medium heat for about 5 minutes until they start to brown.
• In a large bowl, combine the spinach, apple, blue cheese crumbles, and sunflower seeds.
• Slice the apples just before tossing the salad to prevent excessive browning.
• Drizzle the dressing over the salad and toss to combine.
• Sprinkle the chopped walnuts on top and serve immediately.

This salad offers a delightful combination of flavours and textures. The sweetness of the apples and the tanginess of the blue cheese complement each other perfectly. The toasted sunflower seeds and chopped walnuts add a satisfying crunch. You can also add other ingredients such as dried cranberries, grapes, or beets to give it a festive touch.

Cheese is an excellent addition to salads as it provides flavour, texture, and richness. Blue cheese, in particular, pairs well with the sweetness of apples and the bitterness of spinach. Feta cheese is another popular choice for salads, adding a salty, tangy flavour.

Greek salad with feta

Ingredients

A traditional Greek salad consists of sliced cucumbers, tomatoes, green bell pepper, red onion, olives, and feta cheese. You can use cherry tomatoes or larger varieties like Campari or other vine tomatoes, sliced or quartered. For the cucumbers, it is recommended to use English cucumbers, seeded and sliced into thin half-moons. As for the olives, Kalamata olives are a popular choice due to their salty, briny flavour that pairs well with the feta and crisp vegetables.

Feta Cheese

Feta is a key ingredient in a Greek salad, adding a tangy, salty flavour to the dish. You can find feta in brine or crumbled form. The brined feta, which comes in a block, is more traditional, but crumbled feta is often more convenient and economical. If using crumbled feta, simply sprinkle it over the salad just before serving, rather than tossing it with the other ingredients.

Dressing

A simple Greek salad dressing can be made by whisking together extra-virgin olive oil, red wine vinegar, Dijon mustard, garlic, and dried oregano. You can also add lemon juice to the dressing for an extra tangy flavour. The dressing should be drizzled over the salad and tossed gently to combine, taking care not to break up the feta cheese.

Serving Suggestions

This salad is an excellent side dish for summer meals and can be made ahead of time for gatherings. It pairs well with summer pizzas, pesto pasta, roasted vegetable pasta, or a veggie lasagna. To make it a more substantial meal, you can add cooked or roasted chickpeas. For a vegan option, simply omit the feta and add more chickpeas and capers.

Customisations

Feel free to add your own twist to the salad by including chopped pita chips for crunch or capers and anchovies for a briny, salty kick. You can also experiment with different types of bell peppers or fresh herbs like oregano or parsley.

Goat's cheese salad with dried apricots and cranberries

Goats Cheese Salad with Dried Apricots and Cranberries

This salad is a delightful combination of sweet and savoury flavours, with a tangy and creamy dressing. It is a perfect blend of textures, with a crunchy bite and a refreshing zing. The goat's cheese adds a rich depth to the dish, complementing the sweetness of the dried fruit.

Ingredients:

• Arugula/Rocket: Peppery and vibrant, this leafy green provides a robust base for the salad.
• Goat's Cheese: Creamy and tangy, adding a touch of luxury and a melt-in-the-mouth texture.
• Lebanese Cucumbers: Crisp and refreshing, offering a subtle sweetness and smooth mouthfeel.
• Purple Onion: Sharp and pungent, providing a flavourful contrast to the other ingredients.
• Sliced Almonds: Crunchy and nutty, adding a delightful textural element to the salad.
• Dried Apricots: Sweet and chewy, with a unique flavour that blends beautifully with the other ingredients.
• Dried Cranberries: Chewy and tart, balancing the sweetness of the apricots with a hint of acidity.
• Olive Oil: Smooth and fruity, forming the base of the tangy lemon vinaigrette.
• Lemon Juice: Bright and zesty, adding a refreshing citrus twist to the dressing.
• Jam: Sweet and fruity, enhancing the tanginess of the vinaigrette with extra sweetness.
• Salt and Pepper: To season, elevating the flavours and bringing the whole dish together.
• Poppy Seeds: Tiny and crunchy, adding a subtle pop of texture and visual appeal.

Optional Extras:

• Walnuts: Full of omega-3s, walnuts make a great topping and pair well with most ingredients.
• Cherry Tomatoes: A juicy burst of flavour that adds a pop of colour to the dish.

Method:

• In a large bowl, combine the arugula, sliced cucumbers, sliced onion, almonds, apricots, and cranberries.
• In a separate small bowl, whisk together the olive oil, lemon juice, jam, salt, pepper, and poppy seeds to make the vinaigrette.
• Add the goat's cheese to the salad, either sliced or crumbled, and drizzle the dressing on top.
• Toss the salad gently to combine all the ingredients, taking care not to break up the cheese too much.
• For an extra crunch and a pop of colour, sprinkle some additional poppy seeds, walnuts, or candied pecans on top.
• Season with salt and pepper to taste, and serve immediately.

Storage:

To keep the salad fresh, transfer any leftovers to an airtight container and store it in the refrigerator. The salad will stay fresh for up to a week if stored properly.

Tips:

• Let the goat's cheese come to room temperature before adding it to the salad for an even creamier texture.
• Choose extra-virgin olive oil for the best flavour and nutritional value.
• Select ripe and firm fruit for the best taste and texture.

Serving Suggestions:

This salad is a perfect side dish for a variety of main courses, such as:

• Sheet-pan paprika chicken and veggies
• Cast-iron pan-fried sockeye salmon
• Festive charcuterie board
• Gluten-free brie and pear quiche
• Creamy roasted eggplant soup

Caesar salad with Parmesan

Ingredients:

• 1 large or 2 small heads of romaine lettuce
• Parmesan cheese, shredded or shaved
• Crisp croutons – homemade or store-bought
• Caesar salad dressing – homemade or store-bought

Method:

For the croutons:

• Cut a baguette in half lengthwise and slice into 1/4" thick pieces.
• Combine olive oil with minced garlic and toss the bread with the garlic-infused oil.
• Sprinkle the top with grated Parmesan cheese and toss until evenly coated.
• Spread in a single layer on a baking sheet and bake at 350˚F until light golden and crisp.

For the Caesar salad dressing:

• Whisk together minced garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar.
• Slowly drizzle in olive oil while whisking constantly to emulsify the dressing.
• Season with salt and pepper, or to taste.

For the Caesar salad:

• Rinse, dry, and chop or tear the romaine into bite-sized pieces.
• Place in a large serving bowl and sprinkle with shredded Parmesan cheese and cooled croutons.
• Drizzle with Caesar dressing and toss gently until the lettuce is evenly coated.

Tips:

• To get those lovely Parmesan shavings, all you need is a block of Parmesan and a potato peeler.
• The homemade croutons can be made several days in advance.
• The salad can be made ahead, but it is best to wait to add the dressing until just before serving.
• For vegetarians, look for Parmesan that is specifically labelled as vegetarian, as most is made with animal rennet.

Frequently asked questions