- 1 lb of Ballard’s Idaho Golden Greek Cheese
- 2 Idaho tomatoes on the vine, sliced into small wedges
- 1/2 cup Kalamata olives, pitted
- Lighthouse balsamic dressing
Cut cheese into 1/4 inch slices.
Warm a large non-stick skillet over medium heat and add cheese slices in a single layer in pan.
Fry on one side until cheese has browned, then flip and brown on the other side.
Place browned cheese slices on a warm plate (plate can be kept in the oven to keep cheese from cooling) and continue to brown the rest of the cheese.
After all cheese is browned, toss the tomato slices and olives into skillet and quickly sauté for 1-2 min or until warm. Be careful not to overcook tomatoes.
Remove warm plate with browned cheese from oven and top with the sautéed tomatoes and olives.
Drizzle a few tablespoons of Lighthouse balsamic dressing over cheese, tomato and olives and serve immediately.