80 mL (1/3 cup) Kalamata olives, pitted and halved
500 mL (2 cups) arugula
In a small bowl, mix Kingsey®Cheese Curds with oil, balsamic vinegar
and thyme. Season to taste. Marinate at room temperature 1 or 2 hours,
letting the flavours develop.
Meanwhile, brush both sides of the pita breads
with 15 mL (1 tbsp.) of the olive oil; sprinkle dried Herbes de Provence and
fleur de sel and grill in the oven at 350°F for 5-10 minutes, turning them midway
through cooking time. Let cool, then break in pieces. Set aside.
to serve, in a large salad bowl, mix cucumber, tomatoes, green onions and
olives. Add the cheese, oil and vinegar mixture. Gently toss and adjust
Garnish each portion with pita croutons and arugula.