Equipment
Ingredients
Tomato and Olive Salad
- 400 g heritage tomatoes, sliced into wedges
- 100 g purple olives, pitted and roughly chopped
- 100 ml extra virgin olive oil
- 40 ml cava vinegar
- 5 g fresh oregano, leaves only, chopped
- 5 g fresh flat-leaf parsley, finely chopped
- 2 g flaky sea salt
Fried Cheese
- 250 g torta de barros cheese, very well chilled, sliced into wedges
- 100 g plain flour
- 2 eggs, beaten
- 120 g panko breadcrumbs
- 250 ml light olive oil
Nutrition (per serving)
Method
In a mixing bowl, combine the tomatoes, olives, extra virgin olive oil, cava vinegar, oregano, parsley, and sea salt. Toss gently and set aside at room temperature to marinate for 15 minutes.
Set up a breading station using three shallow bowls. Place the plain flour in the first bowl, the beaten eggs in the second, and the panko breadcrumbs in the third.
Remove the extremely cold Torta de Barros cheese from the refrigerator. Working quickly with a kitchen knife, slice the cheese into 4 equal wedges or rectangles.
Dredge each piece of cold cheese in the flour, shaking off the excess. Dip completely into the beaten egg, then press firmly into the panko breadcrumbs to ensure an even, thick coating.
Pour the light olive oil into a deep-sided frying pan until it reaches a depth of 2.5cm. Heat over medium-high until the oil reaches 180°C/350°F.
Carefully lower the breaded cheese into the hot oil (180°C/350°F). Fry for 1 minute per side until golden brown and crispy. Work in batches to avoid crowding the pan and dropping the oil temperature.
Using a slotted spoon, immediately remove the fried cheese from the oil and transfer to a plate lined with paper towels to drain excess oil for 30 seconds.
Divide the marinated tomato salad among plates, spooning the dressing over the tomatoes. Place a piece of the warm, crispy Torta de Barros alongside and serve immediately.
Chef's Notes
- Torta de Barros is a soft, creamy sheep's milk cheese made with wild thistle rennet, giving it an elegant, slightly bitter finish. Keeping it very cold is non-negotiable to survive the frying process.
- Double-breading the cheese (dipping in flour, then egg, then panko, then egg, then panko again) can provide an extra layer of structural security against the gooey interior leaking out.
- Cava vinegar adds a uniquely crisp Spanish acidity to the tomatoes, but a good quality sherry vinegar or white wine vinegar makes an excellent substitute.
- Letting the tomatoes marinate at room temperature for at least 15 minutes draws out their natural juices, which emulsify with the oil and vinegar to create a vibrant dressing.
