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  • Prep
  • Total
  • Servings

Summer Salad With Kingsey® Cheese Curds


  • 375 mL (1 1/2 cup) Kingsey® Cheese Curds
  • 60 mL (1/4 cup) olive oil
  • 30 mL (2 tbsp.) balsamic vinegar
  • 15 mL (1 tbsp.) fresh thyme, chopped
  • Salt and freshly ground pepper, to taste
  • 2 medium pita breads
  • 15 mL (1 tbsp.) olive oil
  • 5 mL (1 tsp.) dried Herbes de Provence
  • 5 mL (1 tsp.) fleur de sel
  • 1 seedless cucumber, washed and diced
  • 500 mL (2 cups) cherry tomatoes, halved
  • 4 green onions, chopped
  • 80 mL (1/3 cup) Kalamata olives, pitted and halved
  • 500 mL (2 cups) arugula


  1. 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.
  2. 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.
  3. When ready 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 seasoning.
  4. Garnish each portion with pita croutons and arugula.