Back to Recipes

Great Recipes

No matter what you're making, make it delicious with great cheese

2013-02-06Provolone, Roasted Pepper, and Arugula Salad: Provolone, Red/Yellow Peppers, Small Red Onion, Baby Arugula, Extra virgin olive oil, Balsalmic Vinegar, Kosher Salt
Provolone, Roasted Pepper, and Arugula Salad featuring Sorrento® Provolone

Featured Cheese
Sorrento® Provolone

Email Print Bookmark and Share

Provolone, Roasted Pepper, and Arugula Salad

User rating:


  • 1 cup Sorrento® Provolone, cubed
  • 2 Red/Yellow Peppers, roasted
  • 1/2 Small Red Onion, thinly sliced
  • 2 cups Baby Arugula
  • 1/4 Extra virgin olive oil
  • 1 1/4 tbs Balsalmic Vinegar
  • Kosher Salt, to taste


  • In a small bowl, combine the oil, vinegar, and salt. Marinate the roasted peppers and onions in the vinaigrette for 15 minutes.
  • To plate the salad, arrange the peppers (reserve the vinaigrette), provolone, and arugula as desired. Drizzle the reserved vinaigrette over the arugula and serve.


In this salad, the Provolone’s smooth texture and mild taste pair well with the roasted peppers and the vinaigrette. The mild smokiness and natural sugars in the peppers combines with the vinaigrette and peppery greens complement the balanced richness of the Provolone. A country bread crouton flavored with fresh herbs would serve as a great accompaniment.


comments powered by Disqus
Browse Recipes

Discover recipes that are sure to please.

By Cheese Type

By Meal or Occasion

By Ingredient or Keyword

Sign up for cheese updates and special offers

Festival (Mobile)
New Recipes
Promotions & Coupons
Recipe of the Month