Cherry Tomato Salad with Grilled Cheese Croutons and Kissed Balsamic Paprika Dressing
I have to admit I got the inspiration for this recipe from Mark Bittman’s “101 Simple Salads” … SUCH a great article in the NYT. What makes my recipe so good of course is the Kissed Balsamic Paprika Dressing which goes so perfectly with grilled cheese. Hot crunchy grilled cheese with the cold tangy tomatoes in the Balsamic Paprika … What a perfectly delicious lunch!
SERVES: 1 person|
ACTIVE TIME: 20 minutes|
TOTAL TIME: 20 minutes
Two slices of country loaf*
A few slices of cheddar and gruyere cheese
1 cup of cherry tomatoes
2 spring onions
Maldon Sea Salt
Freshly cracked pepper
Slice the white and green parts of the onion on the diagonal, then rinse and cut the tomatoes in quarters.
Heat up a panini press… I have a Cuisinart press that I love and use all the time…Place the cheese between the slices and then brush the outside of the sandwich with some oil. Grill in the press until nicely browned.
While the sandwich is grilling, mix the tomatoes and onions together
When nice and browned, place the grilled cheese on a cooling rack for a minute or so… this allows it to cool down without getting damp from its own steam (which happens if you put it straight onto a plate). Cut the grilled cheese into bite size pieces and add to the tomatoes. Poor over the Balsamic Paprika Dressing and toss. Sprinkle on some Maldon Sea Salt and freshly cracked pepper and ENJOY!!
* Get a country loaf that is substantial and not too fluffy - you need a robust bread to give the grilled cheese that lovely crunch - and don't be afraid to try a vegan cheese!
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