SALAD WITH CHEESE, THYME HERBA-BARONA AND OLIVES

Ingredients: 4 servings

6 ounces feta cheese, or ricotta, goat cheese, tofu, as you like, cut into dice

4 ounces Kalamata olives, pitted and quartered lenghtwise

1 pound romaine lettuce and spinach leaves , washed and spun dry

12 two-inch slices of bread, toasted and rubbed with garlic

1 small handful fresh herba-barona thyme

Garlic, extravirgin olive oil, black pepper, salt, balsamic vinegar, as needed

 

Preparation:

Spread the cheese in a shallow dish and scatter the thyme and olives over it. Drizzle with oil and grind fresh black pepper over all. Cover the dish and let stand at cool room temperature for at least 3/4 hours, the more, the better, stirring occasionally. Tear the lettuce and spinach leaves into bite-sized pieces. Before serving, place the lettuce on a large platter, arranging the spinach in the center. Drizzle the vinegar and 1 tablespoon of oil into the cheese and olive mixture and toss well. Add some salt, but be careful if you use feta: it's already salted! Spoon over the greens. Surround with the croutons and serve.