Bread Cheese is similar to Halloumi, best served warm because it keeps it’s shape but softens in the middle. It’s buttery with a slightly sweet crust.
The textures and flavors in this dish are seriously the best. You’ve got crunchy, creamy, ooey-gooey, bright citrus, and sweet that’s perfectly married to spicy. I love making up all sorts of salads. If you’re looking for something that’s satisfying, yet a little different, make sure to check out my Butter Bean and Asparagus Salad, this Miso-Spiked Deviled Egg Salad (a blog favorite!), and my Kitchen Sink Mediterranean Quinoa Salad.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
I usually make my own croutons for this salad. Sure, you can use store bought… but homemade are a bit bigger and soak up a lot of the flavors here. I like to buy a baguette from Earth Fare’s bakery department, which are 2 for $3 every Monday. Then I cut half of a baguette into cubes, drizzle with olive oil, seasonings of choice, and toast them on a baking sheet at 400F for about 10 – 12 minutes. They’re super easy to make and taste great! Here’s everything you’ll need for this dish:
- Croutons
- Shelled Pistachios
- Garlic
- Shallot
- Avocado
- Jalapeño
- Bread Cheese
- Orange
- Lime
- Honey
- Cilantro
- Course Salt
Pistachios taste great here, but you could also swap them out with slivered almonds, walnuts, or cashews. This will change up the flavor slightly, but it’ll still be delicious!
WAYS TO COOK BREAD CHEESE:
When I have time, I find it easy to simply sear the cubes in a skillet, but you can also:
- Place the cubes on a sheet pan and oven-roast for 15 – 20 minutes at 400F.
- Stack the cubes on a skewer and grill over medium heat for 20 minutes or until browned.
While most prefer bread cheese warm, you can also eat it cold if that’s what you like.
MORE SALAD IDEAS:
Chicken, Berry, Feta, and Arugula Salad with Sumac Dressing
Homemade Antipasto Salad with Tangy Dressing
Protein-Packed Summer Stone Fruit Salad
Piadine’s with Creamy Italian Salad
California Chickpea Avocado Salad
Summer Peach Tomato Salad with Bacon
Chicken Dijon Cobb with Dill-Dijon Vinaigrette
Strawberry Spinach Salad with Apples
Grilled Peach Salad with Aged Balsamic Vinegar
Sunshine Cobb with Bright Vinaigrette
Healthy Chicken Salad with Apples
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- 12 oz. Bread Cheese, cut into cubes
- 1 cup Croutons
- 2 tbsp. Shelled Pistachios
- 2 Garlic Cloves, minced
- ½ Shallot, minced
- 1 Avocado, sliced
- 1 Jalapeño, thinly sliced
- 1 Orange, separated
- 3 tsp. Lime Juice
- 1 tbsp. Honey
- ¼ cup Chopped Cilantro
- 1 tsp. Course Salt
- Pan sear the bread cheese over medium-high heat. Flip and brown all sides. This will take between 10 - 15 minutes.
- Add the remaining ingredients to a serving platter along with the warmed bread cheese. Mix to combine and serve immediately.
NOTES ON THIS RECIPE:
- Regular salt is just fine in this recipe, but I really like the presentation of course salt. I use Maldon Sea Salt Flakes. I get mine at Earth Fare.
- Feel free to substitute the shallot with red onion if that’s what you have on hand.
- I suggest only making what you will eat immediately. If the salad sits for a bit the croutons might loose their crispiness.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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