Either as a light dessert or as a snack to enjoy after a day in the sun, this salad is extremely quick to make – cheese and almonds make for an unusual, delicious twist. Asiago cheese is an Italian cheese made from unpasteurized cow’s milk, white/jellow colour based on the aging, quite available to find in supermarkets. We chose a few drops of balsamic vinegar as a dressing for this fruit and cheese salad. Or a simple orange juice mixed with a little olive oil works well too.
Serves: 2 | Preparation time: 10 mins
- Peeled Almonds, to toast: 20 g
- Asiago Italian cheese: 20 g
- Blackberries: about 10 – 12
- Cucumbers: ½
- Cantaloupe melons: ½
- Mint leaves: about 1 sprig
- Balsamic vinegar for dressing
Lightly toast the peeled almonds in a saucepan – no oil nor butter addition. Set aside.
Remove the melon seeds with a spoon, then peel the melon and dice the pulp into small cubes. Peel the cucumber to remove completely the dark green part of its flesh, then dice it as well. Cut Asiago cheese into little chunks.
Combine the almonds, the melon, the cucumber and the Asiago cheese together in a bowl, then add the blackberries and some mint leaves. The salad is ready to be served.
Dress the salad with some balsamic vinegar. Its sweet and sour taste pairs perfectly both with the fruit and the cheese, or you can even add a few drops of orange juice.