This manchego cheese and olive salad has been my go to whenever I have to bring an appetizer or salad to an event.
Have you ever had Machego cheese?
It is a buttery Spanish cheese from sheep’s milk, so if you have a dairy intolerance, you will love this!
I go to a lot of meetings and you will always find me walking in with this dish and a bottle of red wine.
It is easy to make, so delicious, and at least one person asks for the recipe every time.
It only requires a few ingredients and you can whip it up in mere minutes.
I actually posted about it here, but I had served it on skewers then.
I much prefer the salad version as you can make it in big batches and it looks so pretty too.
Ingredients needed-
Cubed manchego cheese {I like to get mine at Costco because you can get a large quantity}
Pitted kalamata olives
Red pepper flakes
Olive oil
Fresh rosemary
White wine vinegar
Garlic
How to-
I like to make the dressing in a mason jar with a lid ahead of time.
For the dressing you will need:
2 cloves minced garlic.
1 teaspoon chopped rosemary.
1/2 teaspoon red pepper flakes.
2 teaspoons white wine vinegar.
3 Tablespoons olive oil.
Shake it up and place in fridge until ready to use.
Next step-
I don’t really measure the cheese and olives, I just use what I have on hand.
Cube manchego cheese and place in a bowl.
Add drained kalamata olives and stir to combine.
When ready to serve, drizzle on the dressing and garnish with a sprig of fresh rosemary.
This can be served with dinner along side a protein, or as an appetizer.
Here is the printable recipe for you!
I would love to hear how you like this recipe!