Servings
4
Total Cook Time
25MIN
Ingredients
A vibrant Italian bread salad featuring golden, pan-seared garlic cheese curds, toasted ciabatta, and vine-ripened vegetables tossed in a zesty herb dressing.
- 1 bag (12 oz) Cache Valley Garlic Cheddar Cheese Curds
- 4 cups Ciabatta bread, cut into 1-inch cubes
- 2 lbs Ripe tomatoes (heirloom or vine-ripened), chopped into chunks
- 1 English cucumber, halved and sliced
- 1/2 Red onion, thinly sliced
- 1/2 cup Fresh basil leaves, torn
- 3 tbsp Extra virgin olive oil (for searing)
- For the Dressing:
-1/4 cup Extra virgin olive oil
-2 tbsp Red wine vinegar
-1 clove Garlic, minced
-1 tsp Dried oregano
-Salt and black pepper to taste
Steps
- Toast the Bread: Preheat your oven to 375°F. Spread the ciabatta cubes on a baking sheet, drizzle lightly with olive oil, and toast for 8–10 minutes until golden and crisp. Set aside to cool.
- Prep the Vegetables: In a large bowl, combine the tomatoes, cucumber, and red onion.
Sprinkle with a pinch of salt to draw out the juices (this becomes part of the “sauce”). - Sear the Curds: Heat 3 tablespoons of olive oil in a non-stick skillet over medium-high heat. Once shimmering, add the Cache Valley Garlic Cheese Curds in a single layer.
- Develop the Crust: Sear for 1–2 minutes per side without over-stirring. You want a deep golden-brown crust to form while the center stays slightly firm and “squeaky”
Remove from the pan immediately once browned. - Assemble: Add the toasted bread cubes to the vegetable bowl. Whisk the dressing ingredients together and pour over the salad. Toss well so the bread begins to absorb the tomato juices and dressing.
- Finish: Gently fold in the seared cheese curds and fresh basil. Serve immediately while the curds are still warm.
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Author Bio
Jenn Martello
Jenn Martello is a Corporate Chef with a proven track record of driving product innovation for leading food brands and restaurants. A graduate of Le Cordon Bleu, Pasadena, she expertly combines her culinary foundation with polished presentation skills to support national trade show activations and new product launches. Formerly a sought-after private chef in Salt Lake City and Park City, Jenn also served as a culinary representative for the Utah Department of Agriculture. Her notable roles include Corporate Chef at Mahalo, where her digital cooking tutorials significantly expanded the brand’s online reach. As a familiar and recognized culinary voice throughout the region, Jenn is frequently featured on “Good Things Utah.”
When not in the kitchen, Jenn embraces the outdoor Utah lifestyle—road biking, mountain biking, paddle boarding, and skiing—sometimes even cooking in the great outdoors. She is also a proud mother to two amazing kids: a daughter who shares her baking passion and a son with an adventurous palate. Connect with Jenn: Instagram @chefjennmartello | TikTok @chefjennmartello
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