Sweet and salty: a summer harmony of casatella, figs and walnuts
August brings the freshest and most authentic flavours of summer to the table. This salad with Casatella Trevigiana DOP, figs and walnuts combines the delicate creaminess of the cheese with the sweetness of ripe figs and the crunch of walnuts. A simple, colourful and light dish, perfect for a summer lunch or an outdoor dinner, served with slices of well-toasted rustic bread.
Preparation
Wash the figs, remove the stems and cut them into wedges or cubes, depending on your preference. If the walnuts are whole, roughly chop them with a knife or break them into smaller pieces with your hands. You can also toast them briefly in a frying pan for a more intense flavour.
In a small bowl, combine the lemon juice, extra virgin olive oil, salt and pepper. Whisk well with a fork or a whisk until emulsified.
In a large bowl, add the Casatella Trevigiana DOP, cut into cubes or gently crumbled by hand, together with the figs and walnuts, then combine everything with the mixed salad leaves.
Pour over the prepared dressing and toss gently, taking care not to break up the Casatella Trevigiana DOP too much.
Serve the salad immediately to preserve the freshness of all the ingredients, accompanied by two slices of toasted rustic bread for a pleasant contrast in texture.