Cherry Tomato, Robiola, Olive Salad

Ingredients

• 1.1 punnet cherry tomatoes, halved
• 2.150 gram robiola cheese, cut into the biggest pieces possible
• 3.125 millilitre kalamata olives, pitted
• 4.Italian bread, cubed; fried in oil in small batches until golden; drained; sprinkled with garlic salt and mixed herbs
• 5.60 millilitre olive oil, for dressing; blended in machine
• 6.15 millilitre sun-dried tomatoes, chopped; for dressing
• 7.10 millilitre capers, chopped; for dressing
• 8.5 millilitre sugar, for dressing
• 9.80 millilitre white wine vinegar, for dressing
• 10.salt and pepper, for dressing
• 11.60 millilitre fresh parsley, chopped; for dressing

Method

1. 1.Make croutons: fry Italian bread cubes in oil in small batches until golden. Place on paper towel to drain. Sprinkle with garlic salt and mixed herbs. Can be made ahead and frozen.
2. 2.Blend all dressing ingredients in a food processor or blender.
3. 3.Place tomatoes, robiola and olives in a serving bowl. Toss with dressing.
4. 4.Add croutons to the salad about 2 hours before serving so they absorb a little dressing.

Notes

• Card note: 'GOOD / SERVE WITH FISH.'
• Robiola = a soft, creamy Italian cheese. Substitute burrata or fresh mozzarella if unavailable.
• Calamata = kalamata olives (alternative spelling).
• Croutons can be kept frozen and added straight from the freezer.