Dolcelatte Cheese Salad with Wheat, Spelt and Rye Bread

Dolcelatte cheese is served on fresh wheat, spelt and rye bread with a simple salad

Dolcelatte is a sweetish, creamy Italian cheese, very different to most everyday cheeses and well worth trying if you are unfamiliar with it. It is served here on a slice of wheat, spelt and rye bread, which I would normally toast to serve with a dish of this type. The bread was so fresh, however (still warm when I bought it) that it would have seemed almost criminal not to serve it as it was. The salad leaves are a combination of spinach, rocket (arugula) and chard but you can of course buy and serve the salad of your choice.

Dolcelatte cheese salad ingredients

Ingredients (Serves Two)

2 slices of fresh wheat, spelt and rye bread
2 generous handfuls of salad leaves of choice
3" piece of cucumber, cut in to segments
1 medium tomato, cut in to segments
4 to 6 slices of dolcelatte cheese (approx 4oz)
Salt and pepper
6 to 8 pitted black olives, halved
2 tsp freshly chopped chives to garnish

Salad leaves are carefully rinsed under running cold water

The salad leaves should always be washed under running cold water, even where the packet tells you they have been prewashed. Don't take any unnecessary risks. Shake them dry and lay them on a serving plate with the slice of bread alongside.

Wheat, spelt and rye bread and salad leaves are plated

The tomato and cucumber could be sliced if you prefer but in this instance both have been cut in to segments.

Cucumber and tomato are roughly chopped for salad

Lay the tomato and cucumber on top of the salad leaves and the slices of cheese on top of the wheat, spelt and rye bread.

Dolcelatte cheese is laid on wheat, spelt and rye bread

Season the salad with salt and pepper and lay the olive halves on top of the cheese. Scatter with the chopped chives and serve.

Halved black olives are laid on dolcelatte cheese