Provoleta (Argentinian Cheese Salad) is a traditional Argentinian recipe for a classic grilled cheese salad with oregano and olive oil. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Argentinian Cheese Salad (Provoleta).
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Ingredients:
250g Provoleta (or Provolone) cheese cut into 6mm thick slices
2 tsp dried oregano, crumbled
olive oil
salt and black pepper, to taste chimichurri for topping
toasted bread for serving (optional)
Method:
Ensure that the cheese slices are very cold before starting.
Heat-up a griddle pan and add the cheese slices directly to this. Cook until just browned on one side then turn over and brown on the other side. Transfer the cheese to a sheet of aluminium foil then season with salt, black pepper and oregano. Wrap the cheese in the foil then place under a hot grill (broiler) and cook until the cheese has warmed through but is not melted.
Unwrap the cheese then drizzle with a little olive oil and serve. Traditionally, provoleta is served either as a starter or as a side dish for traditional Argentinian barbecues (asado) indeed, the dish can be prepared on the barbecue itself using the steps above.
If desired served on toast topped with chimichurri.