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Greens and Balkan Cheese Salad
Leaves from the garden, radishes, and one perfect almond Balkan cheese.
About This Salad
Brined cheeses are one of the oldest preserving methods in the region. Across the Balkans and the Mediterranean, cheese was kept in salt and water so it would last for months without refrigeration, and that is where this semi hard texture and clean salty taste come from.
Sometimes all you need is a big bowl of crisp greens, a few slices of charred bread, and one cheese that makes all the difference.
Tamiz Balkan Cheese, with a semi hard texture and a clean salty taste, sits perfectly among the leaves without trying. It does not melt and it does not crumble, so you can cut it into generous cubes and let them stay whole in the bowl.
This is a late August salad, when the tomatoes are at their best and the leaves are still tender. In winter you can swap the tomatoes for orange segments or pomegranate and get something entirely different in the same spirit.
The Recipe
Serves 2 to 4 · Prep 15 minutes · VeganIngredients
- A mix of green leaves, lettuce, rocket, tender chard and mustard leaves
- Colourful radishes, thinly sliced
- Juicy tomatoes, cut into wedges
- Thin carrot sticks
- Kalamata olives
- Cubes of Tamiz Vegan Balkan Cheese
- Extra virgin olive oil
- Juice of half a lemon
- Coarse sea salt and ground black pepper
- Charred country bread with good olive oil
Method
- 1Mix all the vegetables in a wide bowl.
- 2Add the cheese cubes.
- 3Season with olive oil, lemon juice, salt and pepper.
Serve alongside the charred bread.
Why We Love This Cheese
- Made from almonds
- A semi hard texture that suits salads exactly
- A delicate, salty, precise taste
- Completely vegan
- No preservatives and nothing unnecessary added
Tamiz Balkan Cheese is waiting for you
You can find it in natural food shops and delicatessens across the country.
Where to Buy