Big hearty salads are essential during the summer when you don’t want to turn on the oven and or stove because who I am kidding? Hot foods are reserved for the winter. It doesn’t matter that the weather in Seattle is bi-polar and ranges from mid 60’s to high 80’s, give me all the salad! And when I say salad, I don’t want some wimpy pieces of iceberg lettuce drowned in ranch dressing. Although, those wedge salads with bacon are delicious.
Jesus, how many times can I say salad in a single paragraph? A lot, obviously.
Anyways, what I’m trying to get at is you want lots of toppings like quinoa, red onion, peaches and cubes of salty Bread Cheese to rest on your bed of greens. To me, that is the only true way you will walk away feeling full. You’re probably like wait wait! What is bread cheese?
Bread cheese is a Finnish squeaky cheese also known as juustoleipa. It has a mild salty flavor with a pleasantly chewy texture. Like halloumi, bread cheese won’t lose its shape when heated. You can find it in Whole Foods or other fancy grocery stores. I know fancy doesn’t correlate with Young, Broke and Hungry but bread cheese can last up to six months in your fridge, making it a dollar for a 6 oz. package. Boom! How is that for math? Oh! and I linked to a step by step article for the balsamic reduction. In case, you aren’t sure how to make it. Enjoy!
- 1 (5 oz) package of arugula
- ½ cup cooked quinoa
- 2 white nectarines, diced
- ½ red onion, julienned
- 1 (6 oz) package of bread cheese
- Place arugula in a large bowl, add quinoa, nectarines and red onion. Set aside.
- Over medium heat, sear bread cheese until warm in the middle. Toss into the bowl and drizzle with balsamic reduction. Serve.