Ingredients Jump to Instructions ↓

  1. 1/2 cup sun-dried tomato halves

  2. 2 cups (8 ounces) Wisconsin Pepato cheese, cut into 3/4 inch cubes 3 cloves garlic, chopped

  3. 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

  4. 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano

  5. 1/4 teaspoon red pepper flakes

  6. 1 cup olive oil

  7. 4 cups salad greens, torn

  8. 2 tablespoons white wine vinegar

Instructions Jump to Ingredients ↑

  1. Place sun-dried tomatoes in boiling water for 2 minutes; drain, then chop finely. In a bowl, toss together tomatoes, cheese, herbs and pepper flakes. Pack into a 3 cup container with a tight-fitting lid. Pour in enough olive oil to cover. Refrigerate for up to 2 weeks; let stand at room temperature for 1 hour before serving. To assemble a salad, combine salad greens with 1 cup marinated cheese and tomatoes, drained, reserving oil. Add 2 tablespoons reserved oil marinade and white wine vinegar. Toss thoroughly.


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