• 1 block Dubliner cheese
  • 1 bag baby spinach leaves
  • 100 g cherry tomatoes
  • 10 basil leaves chopped
  • olive oil
  • balsamic vinegar
  • crusty bread or brown rolls to serve


  • Cut the block of Dubliner Cheese into cubes and halve the cherry tomatoes.
  • Toss the spinach into a large bowl and add the basil, tomatoes and Dubliner Cheese cubes. Mix gently.
  • Divide the salad into four portions.
  • Whisk 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar, drizzle the dressing over the salads.
  • Serve with crusty bread or brown lunch rolls.


For Dubliner Cheese competitions and recipes check out