Spicy Dill Pickle Block Salad

Block Salad

• 340 g Bothwell Spicy Dill Pickle Monterey Jack
• 1 English cucumber
• 300 g (2 cup) cherry tomatoes, halved
• 54 g (4 tbsp) olive oil
• 30 g (2 tbsp) dill pickle brine
• Pickled red onion (see below)
• Balsamic glaze, for drizzling
• Salt and freshly ground black pepper, to taste
• Fresh dill, for garnish

Quick Pickled Red Onion

• 1/2 red onion, thinly sliced
• 60 g (4 tbsp) apple cider vinegar
• 60 g (4 tbsp) warm water
• Pinch of sugar
• Pinch of salt

Quick Pickled Red Onion

1. Combine vinegar, warm water, sugar, and salt in a bowl with sliced onion.
2. Let sit for 10 minutes.
3. Store in sealed container in fridge for up to 1 week.

Dressing

1. Whisk olive oil and pickle brine together, then drizzle over salad.
2. Set aside for assembly.

Block Salad

3. Cut Bothwell Spicy Dill Pickle Monterey Jack into 1×1-inch cubes. Tip: Use a 1-inch cookie cutter for precision.
4. Trim cucumber to a rectangular shape, then slice into slabs, 1-inch thick and cube into 1×1-inch blocks. Season with salt and pepper.
5. Halve the cherry tomatoes.
6. Arrange cheese, cucumber (skin side up), and tomato pieces (cut side facing up) in a checkerboard layout on a flat plate or tray.
7. Finish with balsamic glaze, pickled red onions, and dill sprigs.

Quick Tips

• Substitute quick picked red onion with pre-jarred pickled onions available at most retail grocery stores.
• Serve with serving picks for your guests to make their own salad block skewers.